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Slices of perfectly cooked Beef Tenderloin Roast with Garlic Herb Butter drizzled over the top, served with roasted onions.

Beef Tenderloin Roast with Garlic Herb Butter

This recipe for Beef Tenderloin Roast with Garlic Herb Butter is perfect for a holiday meal or any special occasion. It features a tender beef tenderloin coated in a flavorful garlic herb butter, served with caramelized onions and horseradish sauce.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 6 people
Course: Dinner, Holiday
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Tenderloin
  • 1 3 pound trimmed beef tenderloin tied with kitchen twine
  • 1-2 tablespoons kosher salt for seasoning
  • 1 tablespoon freshly cracked black pepper for seasoning
  • 1 bunch fresh sage tucked into twine
  • 1 bunch fresh rosemary tucked into twine
  • 1 bunch fresh thyme tucked into twine
  • 6 tablespoons unsalted butter for melting and basting
Caramelized Onions with Thyme
  • 4 tablespoons unsalted butter
  • 2 sweet onions thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh thyme
Horseradish Sauce
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons mayo
  • 1/2 teaspoon dijon mustard
  • 1/2 lemon juiced
  • 3 tablespoons chopped fresh chives for topping

Equipment

  • Kitchen twine
  • Wire rack
  • Baking sheet
  • Meat thermometer
  • Saucepan
  • Skillet
  • Whisk

Method
 

  1. Tie the beef tenderloin with kitchen twine to ensure even cooking. Season the tenderloin liberally with kosher salt and black pepper. Place the seasoned tenderloin on a wire rack set over a baking sheet. Refrigerate uncovered overnight.
  2. Remove the beef from the refrigerator at least one hour before roasting. Preheat your oven to 225 degrees F. Tuck the fresh sage, rosemary, and thyme sprigs all around the beef within the kitchen twine.
  3. Place the beef on the center rack of the preheated oven. Roast for 2.5 to 3 hours, or until the internal temperature reaches 120-125 degrees F. Remove the beef from the oven and let it rest for 10 minutes.
  4. While the beef rests, melt the 6 tablespoons of butter in a saucepan. Adjust your oven rack to be about 6 inches from the broiler and preheat the broiler to high. Spoon some of the melted butter over the roast.
  5. Place the roast under the broiler. Turn the beef every 30 seconds, basting with more melted butter, until the exterior is golden brown. This should take about 2 to 3 minutes total. Remove from the oven, drizzle with additional melted butter, and let rest for another 10 minutes before slicing.
  6. For the Caramelized Onions: Heat a skillet over low heat and add the 4 tablespoons of butter. Add the sliced sweet onions and salt. Cook, stirring occasionally, for 45 to 60 minutes, until caramelized and golden. Stir in the fresh thyme after 45 minutes. Keep heat low to prevent burning.
  7. For the Horseradish Sauce: Whisk together sour cream, heavy cream, prepared horseradish, mayo, Dijon mustard, lemon juice, salt, and pepper. Stir in most of the chives, reserving some for garnish. Let the sauce chill in the refrigerator for 30 to 60 minutes.
  8. Serve the sliced beef tenderloin with the caramelized onions and horseradish sauce, garnished with the remaining fresh chives.

Notes

For best results, prepare the beef tenderloin the day before. Tying the roast with kitchen twine helps it cook more evenly. Ensure you let the beef come to room temperature for at least an hour before roasting for optimal texture and flavor.

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