Description
Barefoot Contessa Beef Tenderloin is a classic roast featuring the most tender cut of beef, seasoned with salt, pepper, and fresh herbs. It’s seared for a flavorful crust and then roasted to perfection in the oven. Often served with a flavorful sauce, this dish is a go-to for special dinners or holiday meals.
Ingredients
Scale
- 1 (4 to 5-pound) whole beef tenderloin, trimmed and tied
- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
For the Horseradish Sauce (Optional):
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Instructions
Step 1: Prepare the Beef
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Tie the tenderloin: If your beef tenderloin isn’t already tied, use kitchen twine to tie it at 1-inch intervals. This helps the meat keep its shape during roasting.
- Season the beef: Rub the beef tenderloin all over with softened butter, then drizzle with olive oil. Season generously with kosher salt, coarsely ground black pepper, minced garlic, and fresh rosemary and thyme.
Step 2: Sear the Beef
- Sear on all sides: Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil and sear the beef tenderloin for 2-3 minutes on each side until browned all over. This locks in the juices and creates a flavorful crust.
Step 3: Roast the Beef
- Transfer to the oven: Place the skillet with the seared tenderloin into the preheated oven.
- Roast: Roast the beef tenderloin for 20-25 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C) when measured with a meat thermometer.
- Let it rest: Remove the tenderloin from the oven and transfer it to a cutting board. Cover with foil and let it rest for 10-15 minutes before slicing. The temperature will rise to about 130°F (54°C), resulting in a perfectly cooked medium-rare roast.
Step 4: Prepare the Horseradish Sauce (Optional)
- Mix the sauce ingredients: In a small bowl, combine the sour cream, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper. Stir until well combined. Chill until ready to serve.
Step 5: Serve the Beef Tenderloin
- Slice and serve: Slice the beef tenderloin into 1/2-inch thick slices and serve on a platter. Drizzle with any pan juices and garnish with fresh herbs if desired. Serve with the horseradish sauce on the side.