Description
This Million Dollar Roast Beef Tenderloin is a luxurious dish featuring a tender and juicy beef tenderloin, seared to create a flavorful crust and then roasted to perfection. Enhanced with a rich garlic, horseradish, and herb butter, this recipe delivers an elegant and melt-in-your-mouth experience ideal for special occasions or gourmet dining at home.
Ingredients
Scale
Beef Tenderloin
- 4 to 5 lb. Beef tenderloin (trimmed, cut in two pieces and tied)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp avocado oil
Garlic Herb Butter
- 4 tbsp butter (salted, softened)
- 2 tsp garlic (minced)
- 1 tsp horseradish (prepared or Dijon mustard)
- 1 tsp rosemary (minced or thyme)
Instructions
- Prepare the Tenderloin: Trim any excess fat and silver skin from the beef tenderloin, then cut into two pieces if desired. Tie each piece with kitchen twine to ensure even cooking.
- Season the Meat: Rub the beef generously with salt and black pepper on all sides to enhance the natural flavors.
- Sear the Tenderloin: Heat avocado oil in a heavy skillet over medium-high heat until shimmering. Sear the tenderloin pieces on all sides until a rich brown crust forms, about 2-3 minutes per side.
- Prepare Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, horseradish (or Dijon mustard), and minced rosemary (or thyme), mixing well.
- Roast the Beef: Preheat the oven to 400°F (205°C). Place the seared tenderloins on a roasting rack in a baking pan. Spread the garlic herb butter evenly over the top of the meat. Roast in the preheated oven for about 35-40 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
- Rest the Meat: Remove the tenderloin from the oven and tent loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
- Slice and Serve: Remove the kitchen twine, slice the roast into desired thickness, and serve immediately for a tender, flavorful meal.
Notes
- This tenderloin roast is seared to develop a crispy crust, locking in juices before roasting to tender perfection.
- Resting the meat after roasting is essential to keep it juicy and flavorful.
- Use a meat thermometer to ensure the desired doneness without overcooking.
- Horseradish provides a subtle tang, but Dijon mustard can be used as a milder alternative.
- Allow the beef to come to room temperature before cooking for even heat distribution.
Nutrition
- Serving Size: 1 serving
- Calories: 564 kcal
- Sugar: 1 g
- Sodium: 364 mg
- Fat: 47 g
- Saturated Fat: 20 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 139 mg
