Ingredients
1/2 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. whole grain mustard
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 dried bay leaf
2 cloves garlic, smashed
2 tbsp. honey
1 (2-lb.) beef tenderloin, rested at room temperature for 1 hour
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tsp. fresh rosemary, finely chopped
1 clove garlic, minced
1/2 c. Greek yogurt
1/4 c. sour cream
1 tsp. prepared horseradish
Juice of 1/2 lemon
Kosher salt
Preparation
Step 1In a large bowl, mix together oil, vinegar, mustard, thyme, sprigs of rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day. Optional: Bring tenderloin up to room temperature before baking.Step 2Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack.Step 3Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.Step 4Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.Step 5Slice tenderloin and serve with sauce on the side.
Beef tenderloin is an extremely tender piece of meat, and is located in the loin. This is also where filet mignon is located, at the very tip of the tenderloin. Because of it being very lean and tender, it’s one of the most expensive cuts of meat—but oh, is it worth it for its melt-in-your-mouth taste. Make sure not to overcook it to avoid it turning tough! What temperature should I cook beef tenderloin to? Depending on how you like your roast, your ideal temp will vary. Follow temperature ranges below based on how rare you like your red meat! Because the thickness of the meat will vary, we highly recommend using a meat thermometer. Depending on the size of your roast, it may take more or less than 20 minutes, so checking periodically is a good idea. Invest in a good digital probe thermometer with a silicone cord that’s at least 4 feet long, attached to a digital display, and with an alarm. Leave the thermometer in (inserted in the thickest part at an angle) while the tenderloin cooks, with the display sitting on the countertop. 120º to 125º: rare 130º to 135º: medium-rare 140º to 145º: medium Made this? Let us know how it went in the comment section below!
