So you’ve spent a nice chunk of change on this very nice chunk of meat. Whole beef tenderloin is the priciest cut of beef on the market, how can you ensure that it’s cooked to perfection? There is only one foolproof way: a meat thermometer. I’ve said it before and I’ll say it again, if you’re relying on an oven setting and a timer, you’re just guessing. If you’re using a meat thermometer, you can guarantee the results you want.

The best type of meat thermometer in a situation like this (much like when you’re roasting a turkey), is one that can be inserted into the meat and has a heat-proof cord long enough to reach out of the oven door. The probe will remain in the meat while the temperature reading will constantly be displayed on the counter so that you can pull the tenderloin out before it over cooks.

This cooking method works well for a group like my family. The center will be more on the rare side for folks who like a red center, and the beef will gradually be more well-done as you reach each end.

WHOLE BEEF TENDERLOIN WITH HORSERADISH CREAM

By: Christy Bray Graves

Serves 8

INGREDIENTS

For the Beef Tenderloin

  • 1 – 3-5 lb. whole beef tenderloin, trimmed and tied by the butcher*
  • 1 stick salted butter, softened (not melted!)**
  • 1-2 cloves of garlic, minced (to taste)
  • ½ TBSP dried rosemary
  • ½ TBSP black pepper
  • ½ tsp salt
  • Baker’s twine, if the tenderloin is not pre-tied

For the Horseradish Cream

  • ½ cup sour cream
  • 1-2 TBSP prepared horseradish (to taste)***
  • 1 TBSP mayonnaise
  • 1 tsp white or apple cider vinegar
  • 1 tsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper

INSTRUCTIONS

  1. Preheat the oven to 500°.
  2. In a small mixing bowl, use a fork to smash the softened butter. Stir in the minced garlic, dried rosemary, black pepper and salt until well combined. It should be the texture of soft cream cheese.
  3. Place the beef tenderloin on a rack set in a rimmed baking sheet. Using your hands, spread the butter mixture evenly over the top and sides of the beef tenderloin until the beef is evenly coated in a thick layer of butter.
  4. Put the tenderloin pan into the 500° oven. Immediately cut the heat back to 325°. You may need to turn your oven off and then turn it right back on at 325°.
  5. Roast in the oven until the internal temperature at the very center of the tenderloin reads 125° for rare steak. Approximately 45 – 75 minutes, depending on your oven. Rely on your meat thermometer, rather than the clock.
  6. As the steak cooks, in a small bowl, combine the sour cream, horseradish***, mayonnaise, vinegar, lemon juice, salt and pepper. Stir well and refrigerate until ready to use.
  7. Once the thermometer has reached your desired temperature, pull the beef from the oven and let is rest for 10 minutes before slicing. Steaks on the ends will be more well-done than the steaks in the center.
  8. Serve steaks with a side of horseradish sauce for dipping.

NOTES

*Ask your butcher to trim and tie your tenderloin, this is a free service they provide. If your tenderloin has not been trimmed and tied, I highly recommend watching a couple of how-to videos on the best way to do it. It’s a fairly simple process, the main goals are to remove excess fat and tie the whole tenderloin into one uniform shape from end to end to ensure even cooking.  

**To soften butter, leave it out on the counter for an hour or two before using. To soften butter quickly, place a glass of water in the microwave and heat on high for 2 minutes. Remove the water glass and place the butter in the warm, steamy microwave and let it sit for a few minutes until soft. You may need to repeat the water trick more than once.

***I have young kids in my family, so I use 1 TBSP of prepared horseradish, but you may use more if your family enjoys more of a kick. Adjust all of the sauce ingredients to taste!

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