Ingredients
- 2 lb beef tenderloin trimmed and tied
- 2 Tbsp unsalted butter room temperature
- 1 Tbsp prepared Horseradish strained
- 2 garlic cloves
- 1 Tbsp fresh rosemary leaves
- 1/2 Tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
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Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
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Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
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Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
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Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.
Recipe Notes
Beef Tenderloin Temperature Chart:
- 22-23 min for rare (120-125˚F),
- 24-26 min medium-rare (130-135˚F)
- 28-30 min for medium doneness (138-140˚F) – what we aim for.
- 30-32 min for medium-well doneness (140-145˚F) – USDA recommends 145˚F.
- 33-35 min for well done (150˚F) – don’t do this to your meat
*Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.
