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Thanksgiving Beef Tenderloin Roast
Beef It’s what’s for dinner!
Even a Thanksgiving dinner! That’s right, enjoy a beef tenderloin this Thanksgiving Holiday. Courtesy of Bon Appetit, we have selected the perfect recipe to wow your guests.
Ingredients
- 2 garlic cloves
- 2 tablespoons rosemary leaves, plus sprigs
- 1 4-pound trimmed center-cut beef tenderloin
- Kosher salt, freshly ground pepper
- 1 tablespoon vegetable oil
- 1 cup plain whole-milk Greek yogurt
- ⅓ cup sour cream
- 2 tablespoons prepared horseradish
- ½ teaspoon finely grated lemon zest
- 3 tablespoons unsalted butter
- Flaky sea salt (for serving)
BUTTER, GARLIC, HORSERADISH, ROAST BEEF, ROSEMARY
Super easy to prepare, yet tastes like a million bucks.
Preparation.
Original Recipe | Bon Appetit
Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill.
Step 1
Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1″ apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.
Step 2
Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.
Step 3
Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.
Step 4
Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.
Step 5
Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bits on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt.
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