Celebrate the holiday season and any special occasion with this easy, elegant and melt-in-your-mouth Slow Roasted Beef Tenderloin served with horseradish cream sauce. You’ll slow roast, reverse-sear your way to an ultra-tender, perfectly medium-rare tenderloin with a flavorful nutty brown crust your guests will rave about. Show
I totally get buying an expensive cut of meat can be intimidating because the last thing you want to do is screw up Christmas dinner. A beef tenderloin roast is a lean cut so it can easily become dry when overcooked. But this low-and-slow method not only safeguards against overcooking, it ensures you'll have perfectly pink results from edge to edge every time. And it takes much less time to roast than a turkey if you're looking to change things up from the traditional Thanksgiving menu.😉 In addition to roasted potatoes and mushrooms, the tenderloin pairs well with oven-roasted root vegetables, balsamic green veggie medley, potato leek gratin and this simple green citrusy salad. There are more serving ideas to create a special meal just before the recipe card as well! Jump to:
Ingredients & SubstitutionsWhole Beef Tenderloin – Be sure to go to a quality market and figure on 6-8 ounces per serving. Whole tenderloins are typically 4 to 5 pounds, serving 8-12 people. When having a smaller crowd, look for the smaller center-cut tenderloin, known as chateaubriand. Seasoning – The dry rub consists of dried thyme, oregano, garlic powder, cumin, kosher salt and black pepper. Dried rosemary, sage, parsley, marjoram and paprika all work. You can even go for mocha flavors with espresso, cocoa powder and a dash of cinnamon! Fresh Herbs – Fresh rosemary, thyme, oregano and sage are tucked in the butcher’s twine for added flavor. I wouldn't recommend delicate herbs like parsley, basil, chives or tarragon. Olive Oil & Butter – Olive oil is used to coat the raw beef so the dry rub will adhere. If you don’t have olive oil, use whatever is in your pantry. Butter is used to sear the tenderloin after roasting and it's the perfect finishing touch of flavor. Horseradish Sauce - Up to 3 days in advance, you can make this sauce. I used a base of cream cheese, but you could use sour cream or creme fraiche. In addition to horseradish, there’s milk, Dijon mustard, lemon juice and fresh herbs. It's a tangy complement to the beef and a delicious spread for sandwiches if you have leftovers. Cooking Steps & TipsTrim – Pat roast with paper towels and cut off any excess fat and silverskin with a sharp knife. Silverskin is a tough membrane that does not tenderize when cooked. Check out this tutorial on how to prep a tenderloin that isn’t already trimmed. Tie – A whole tenderloin has a ‘rump’ end, then is pretty even in the middle that tapers off to a point. It’s key to fold the tapered end underneath to create uniform thickness as best you can and tie with kitchen string every couple of inches to keep its shape. TIP: Be sure to tie a center-cut chateaubriand too in spite of it being the same thickness. Season – Brush olive oil on prepped tenderloin then rub dried seasoning mixture all over. Tuck the fresh herbs in the twine. Refrigerate uncovered overnight, if possible, or at least 4 hours if you have time. Don’t sweat it though if you need to head to the oven! TIP: When an uncovered roast tenderloin (turkey or chicken) hangs out in the fridge overnight, the seasoned exterior dries, creating the ultimate crispy, flavored crust. Roast – This tenderloin took about an hour and 20 minutes at 250 degrees F. Remove from oven when a digital thermometer reads 120 degrees. Between the carryover cooking and searing you’ll end up right around 125 – 130 degrees for perfect medium-rare beef. TIP: Make sure your tenderloin had time to come to room temperature. Take it out of the fridge 60-90 minutes before roasting to ensure even cooking. Sear – When your tenderloin is just about to come out of the oven, heat butter in large skillet over medium-high heat. Sear on each side 30 seconds, 2 minutes total. If the tenderloin is too large for a skillet, you can broil each side for the same amount of time. TIP: After searing it's important the meat rests. The juices need to redistribute rather than run all over your cutting board. Tent your beautiful tenderloin with aluminum foil and don’t touch it for 10-15 minutes. Temperatures for Degree of DonenessThese are temperature ranges depending on how you like your beef cooked: 125 – 130 degrees F for medium-rare; 135 – 140 degrees for medium; and 145 - 150 degrees F for medium-well. If you end up going over 150 degrees with a beef tenderloin, that’s an expensive oops. Serving SuggestionsHere are ideas to round out your special dinner with delicious appetizers, side dishes and desserts! Appetizers
Side Dishes
Desserts
What wine should I serve?This is an incredibly tender and lean cut, giving it a delicate flavor compared to a juicy, hearty ribeye. Dry, red wine like Merlot, Cabernet Sauvignon, Syrah and Malbec are great choices. Also, a smoky Pinot Noir or even a rich Chardonnay will pair nicely with the beef. What can I do with leftover beef tenderloin?Store any leftovers in an airtight container and refrigerate up to 4 days. You can turn them into these cute filet mignon skewers, crostini, sandwiches, baked Philly cheesesteak potatoes, or add to a stir fry. And you can enjoy an amazing steak and eggs breakfast the next day! What if my guests like their beef done at different temperatures? You can roast the whole tenderloin untied so the tapered end will be more done than the thicker parts. Also, you can cut the tenderloin into sections or steaks and cook separately to please everyone. But always have your meat thermometer handy! Can I make beef tenderloin in a crockpot? You can but it's not recommended. Slow cookers use moist heat for cooking. To maximize the flavor of the tenderloin and have a crusty exterior, using dry heat is the best option. Save the crockpot for tougher cuts that thrive in slow moist cooking like pot roasts and stews. Is beef tenderloin the same as filet mignon? A filet mignon is part of the tenderloin, but not the other way around. The filet is a cut from the tenderloin that reaches into the cow's short loin. Also, when butchers cut a whole tenderloin into steaks they are referred to as filet mignon. What makes beef tenderloin so expensive? It’s known as the most tender cut of beef and taken from a muscle that runs down the cow's back which gets very little exercise, making it so succulent. This portion is only 8% of the cow so a lot of cattle are needed to meet demand for this upscale delicacy.
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Beef Tenderloin
Horseradish Cream Sauce
Roasted Potatoes and Mushrooms (optional)
Beef Tenderloin
Horseradish Cream Sauce
Roasted Potatoes and Mushrooms (optional)
Degree of DonenessYou’re looking for 125 – 130 degrees F for medium-rare, 135 – 140 degrees F for medium, and 145 - 150 degrees F for medium-well. If you guests like their beef done at different temperatures, you can roast the whole tenderloin untied so the tapered end will be more done than the thicker parts. Or, cut the tenderloin into sections or steaks and cook separately. But always have your meat thermometer handy! Recipe Tips
To StoreStore any leftovers in an airtight container or wrap tightly in foil and refrigerate up to 4 days. Serving: 8 ounces | Calories: 522kcal | Carbohydrates: 1g | Protein: 33g | Fat: 38g | Cholesterol: 127mg | Sodium: 554mg | Potassium: 552mg | Fiber: 1g | Calcium: 13mg This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much! How long does it take to cook a beef tenderloin at 250?Roast – This tenderloin took about an hour and 20 minutes at 250 degrees F. Remove from oven when a digital thermometer reads 120 degrees. Between the carryover cooking and searing you'll end up right around 125 – 130 degrees for perfect medium-rare beef.
How long does it take to cook a tenderloin at 225?Slow-roasted tenderloin in a 225 degrees F heated oven will take 50 minutes per pound for a medium-rare roast (internal temperature at 135 degrees F after the meat has rested). To roast a 3-pound tenderloin to medium-rare, it will take about 2 ½ hours to roast in a low-heated oven at 225 degrees.
What is the best temperature to cook a beef tenderloin?Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.
How long does it take to cook tenderloin per pound?Preheat oven to 350°F. Lightly brush roast with olive oil and season with salt and pepper. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.
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