Roasted Beef Tenderloin Deluxe
This roasted beef tenderloin recipe is the best! It's served with a butter and wine sauce and perfect for a crowd at Christmas time or a special occasion. Read this recipe to learn tips on how to cook a whole beef tenderloin in the oven and how to serve it as an appetizer or a sandwich with leftovers.
Ingredients
- 1 (about 2 lbs) whole beef tenderloin
- 4 tablespoons grass fed butter divided
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce (or coconut aminos for soy free)
- 1 teaspoon dijon mustard
- 1/4 teaspoon fresh cracked pepper
- 3/4 cup dry sherry
Horseradish cream sauce:
- 1/2 cup real mayonnaise
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish or horseradish substitute
- 1 tabelspoon lemon juice
Instructions
- Preheat oven to 400°F. Tie the beef tenderloin with butcher's twine and place the whole beef tenderloin in a low baking dish or cast iron skillet. Spread 2 tablespoons of butter on top. Place in preheated oven and roast for 20 minutes. Do not open oven.
- Meanwhile, in a small saucepan, cook the scallions in the remaining 2 tablespoons of butter. Add the soy sauce (or coconut aminos), dijon mustard and pepper and stir to combine. Add the sherry and heat until just boiling for 3-5 minutes.
- After roasting for 20 minutes, open the oven and baste the beef tenderloin with the prepared sauce. Baste every 5 minutes for 20 more minutes, for a total cook time of 40 minutes.
- Check internal temperature of the beef tenderloin before 40 minutes and remove from the oven when it reaches an internal temperature of 125°F. Transfer to a cutting board and create a tent with foil over top and let it rest for 15-20 minutes. The beef tenderloin temperature should rise to about 135°.
- While it's resting, make the horseradish cream sauce. Whisk all the ingredients together until well combined. Refrigerate until ready to serve.
- Cut into slices and serve with horseradish cream sauce.