Garlicky Beef Tenderloin With Orange Horseradish Sauce
Updated Dec. 23, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- (4-pound) beef tenderloin, trimmed and tied
- 1tablespoon kosher salt, more to taste
- 1teaspoon black pepper, more to taste
- 1teaspoon chopped fresh rosemary
- 1fat garlic clove, coarsely chopped
- 2tablespoons extra-virgin olive oil
- 2cups crème fraîche
- ¼cup white horseradish
- Grated zest of half an orange
Nutritional analysis per serving (10 servings)
553 calories; 43 grams fat; 18 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 36 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
- Step 2
Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
- Step 3
In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn’t large enough, cut the meat in half.)
- Step 4
Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
- Step 5
In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
Private Notes
Comments
I adored this recipe, and it was wonderful even though I made a few mistakes (not letting the meat come completely to room temperature and not having creme fraiche). However, the smoke coming out of the oven caused the smoke detectors to go nuts. I used a cast iron skillet. Was that the problem?
Can you make in a dutch oven? Do you cover the meat when you put it in the oven? Sounds amazing!
I used the method to prepare a 19 oz. tenderloin. Put a little water in the cast iron skillet that I used to sear it in before placing it in the oven to prevent smoking. It was perfect med-rare in 20 minutes.
Prepared and cooked as instructed and it was wonderful!
Thank you Melissa! This is the best, easiest, foolproof recipe for roasting tenderloin. I have tried many over the years for Christmas dinner. FYI I cooked two 4.5lb tenderloins. I seared each separately in a cast iron skillet and roasted together on a rack on a sheet pan.
Sorry if this was already addressed, but what kind of horseradish is used? (Jarred, fresh, shredded, etc.?) I would like to change up my usual horseradish side and this sounds interesting.