Whole Roasted Beef Tenderloin (Printable Version)
# What You'll Need:
→ Tenderloin
01 -
3 pounds beef tenderloin
02 -
1 teaspoon salt
03 -
1 teaspoon pepper
04 -
1 tablespoon olive oil
05 -
3 tablespoons unsalted butter, melted
06 -
2 tablespoons balsamic vinegar
07 -
1 teaspoon Dijon mustard
08 -
4 cloves garlic, minced
09 -
3 springs thyme
→ Yogurt Sauce
10 -
½ cup Greek yogurt
11 -
¼ cup sour cream
12 -
2 tablespoons lemon juice
13 -
2 teaspoons horseradish
14 -
¼ teaspoon salt or to taste
# Step-by-Step Directions:
01 -
If necessary, trim the silver skin and tie the tenderloin properly with kitchen twine. Season the beef generously with 1 teaspoon of salt and 1 teaspoon pepper.
02 -
Preheat oven to 450°F (232°C).
03 -
Heat the olive oil in a large oven-safe skillet and sear the tenderloin on all sides until evenly browned.
04 -
In a small bowl combine the melted butter, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush the glaze over the tenderloin, ensuring all sides are evenly covered.
05 -
Place the skillet into the oven and roast for about 25 minutes for medium-rare or until a meat thermometer inserted into the thickest part reads 130°F (54°C).
06 -
Meanwhile, in a small bowl mix together Greek yogurt, sour cream, lemon juice, horseradish, and salt. Chill until ready to serve.
07 -
Remove the tenderloin from the oven and transfer to a cutting board. Cover with aluminum foil and let rest for 10 minutes. Slice and serve with the yogurt sauce.
# Helpful Notes:
01 -
A thermometer is the ONLY way to guarantee a perfectly cooked beef tenderloin just how you like it. 120°F to 125°F: rare; 130°F to 135°F: medium-rare; 140°F to 145°F: medium; 150°F: well done.
02 -
Beef tenderloin will last in the refrigerator for 3-4 days when stored properly in an airtight container.
03 -
To extend its shelf life, store properly in the freezer where it will last up to 3 months. Thaw in the refrigerator overnight before reheating.