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Slices of perfectly cooked Beef Tenderloin Roast with Garlic Herb Butter stuffed in the center, served with fresh rosemary.

Beef Tenderloin Roast with Garlic Herb Butter

This recipe guides you through preparing an impressive Beef Tenderloin Roast with Garlic Herb Butter, perfect for special occasions. It includes instructions for caramelizing onions and making a horseradish sauce to accompany the roast.
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Prep Time 20 minutes
Cook Time 3 hours
Caramelizing Onions 1 hour
Total Time 4 hours 20 minutes
Servings: 6 people
Course: Dinner, Holiday Meal
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Tenderloin Roast
  • 3 pound trimmed beef tenderloin tied with kitchen twine
  • 1-2 tablespoons kosher salt for seasoning
  • 1 tablespoon freshly cracked black pepper for seasoning
  • 1 bunch fresh sage tucked into twine
  • 1 bunch fresh rosemary tucked into twine
  • 1 bunch fresh thyme tucked into twine
  • 6 tablespoons unsalted butter for melting and basting
For the Caramelized Onions
  • 4 tablespoons unsalted butter
  • 2 sweet onions thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh thyme
For the Horseradish Sauce
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons mayo
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 3 tablespoons chopped fresh chives for topping

Equipment

  • Kitchen twine
  • Wire rack
  • Baking sheet
  • Meat thermometer
  • Saucepan
  • Skillet
  • Whisk

Method
 

  1. Tie the beef tenderloin with kitchen twine to ensure even cooking. Season the tenderloin liberally with kosher salt and black pepper. Place it on a wire rack set over a baking sheet and refrigerate uncovered overnight.
  2. Remove the beef from the refrigerator at least one hour before roasting. Preheat your oven to 225 degrees F. Tuck the fresh sage, rosemary, and thyme sprigs around the beef inside the kitchen twine.
  3. Place the beef on the center rack of the preheated oven. Roast for 2.5 to 3 hours, or until the internal temperature reaches 120-125 degrees F. Remove the beef and let it rest for 10 minutes.
  4. While the beef rests, melt the 6 tablespoons of butter in a saucepan. Adjust the oven rack to be about 6 inches from the broiler and preheat the broiler to high. Spoon some melted butter over the roast and place it under the broiler. Turn the beef every 30 seconds, basting with more butter, until golden brown (about 2-3 minutes total).
  5. Remove the beef from the oven, drizzle with additional melted butter, and let it rest for another 10 minutes before slicing. Serve with caramelized onions and horseradish sauce.
  6. Caramelized Onions: Heat a skillet over low heat and add 4 tablespoons of butter. Add the sliced sweet onions and 1/2 teaspoon of salt. Cook, stirring occasionally, for 45-60 minutes until caramelized and golden. Stir in 1/2 teaspoon of fresh thyme after 45 minutes.
  7. Horseradish Sauce: Whisk together sour cream, heavy cream, prepared horseradish, mayo, dijon mustard, lemon juice, salt, and pepper. Reserve about 1 tablespoon of chives for topping. Let the sauce chill in the refrigerator for 30-60 minutes. Top with fresh chives before serving.

Notes

For best results, prepare the tenderloin a day in advance by tying and seasoning it, then refrigerating uncovered. This allows the seasonings to penetrate the meat and helps create a better crust.

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