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  • 2-3 pounds beef tenderloin roast, trimmed and tied

  • salt & pepper

  • 1 tbsp. olive oil


  • 4 tbsp. salted butter (room temperature)

  • 4 garlic cloves (minced)

  • 2 tbsp. chopped fresh rosemary

  • 2 tbsp. chopped fresh thyme

  • 1/2 tsp. dried oregano

  • 1 tsp. kosher salt

  • 1/2 tsp. black pepper


  • 1/2 cup sour cream

  • 3 tbsp. prepared horseradish

  • 2 tbsp. mayonnaise

  • 1/2 tsp. salt

  • 1 tbsp. chives (finely chopped)


Let tenderloin sit and rise to room temperature for 1 hour before cooking. Pre-heat the oven to 450 degrees. Pat the tenderloin dry, then season with salt and pepper on all sides. prepare the garlic, herb butter by combining the butter, garlic, rosemary, thyme, oregano, salt, and pepper in a bowl and mash/combine with a fork. Divide in half, setting part of the garlic & herb butter aside in a separate bowl for after the roast is done. Heat a large cast iron skillet or heavy pan over medium-high heat. Add the olive oil, when oil is hot, place the roast into the skillet and let it sear on each of 4 sides for 2-3 minutes. When done turn of heat and rub tenderloin all over with half of the garlic herb butter. Keep tenderloin in the pan or transfer to a roasting pan and put into the oven. Cook for 25-35 mins or thermometer reaches 130 degrees for medium-rare depending on the size of the roast. While the meat cooks, mix all of the ingredients for the horseradish sauce in a bowl and keep in the refrigerator until ready to serve. Remove the roast from the oven and coat tenderloin with the remaining garlic herb butter. Keep in mind the temperature of the beef tenderloin will rise at least 5 degrees while resting. allow to rest for 10-15 mins before slicing.

Serve with horseradish sauce, if desired.


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