With the holidays right around the corner I thought it was a perfect time to share this recipe. Whenever I post pictures of my Dad’s beef tenderloin I always get requests for the recipe. I am not a huge red meat eater but I love this tenderloin. The varying temperatures while cooking help the meat to cook perfectly plus the flavors are so good. If you like your meat more well done cook it a bit longer but we all like ours medium rare. We usually serve this with little yeast rolls or Hawaiian rolls to make mini sandwiches with the horseradish sauce- so good!
Enjoy!
T H E B E S T B E E F T E N D E R L O I N
1 Beef Tenderloin 4-6 pounds
1/2 stick butter (we sometimes use more) slightly melted in microwave but not totally melted
salt and fresh cracked pepper
1 tablespoon minced garlic
Let Beef tenderloin come to room temperature- let sit out about 30 minutes before cooking. If the beef tenderloin is about the same size all over leave as is if the tail is way thinner we use cooking string and tie that back so the beef tenderloin is roughly the same size all over. Rub with the butter and garlic. Coat well with salt (more salt than pepper) and fresh grated pepper. My Dad basically does two coats- you want to see the salt and cracked pepper covering it so apply generously. Place in an oblong pyrex dish to bake uncovered.
Bake at 450 degrees 30 minutes
Bake at 350 degrees 15 minutes
Let rest 15 minutes before slicing and serving
H O R S E R A D I S H S A U C E
1 cup sour cream
1 tablespoon mayo
1 tablespoon grated onion
1.5 tablespoons dijon
6-8 teaspoons prepared horseradish (we usually do 8 because we like a little spicy)
How many pounds is the beef tenderloin you purchase? Thanks!
Hi! This recipe looks amazing and so simple!! How many pounds do you use for this recipe? And do you start the oven at 450 for 30 min, then down to 350 for 15? š
This looks amazing! Do you melt the butter before putting it on the meat?
I do like to melt it slightly:)
If you were to cook it longer, would you cook it longer at 450 or at 350? Or both?
I would cook longer at the 350 end maybe add 5-10 minutes!
How big is the tenderloin? I can’t wait to try this!
Hi Natalie, the beef looks amazing! I’m slightly confused on the baking instructions and wanted to make sure I had it correct. Bake it first at 450 for 30 minutes then reduce the heat to 350 and bake for another 15 minutes?
Thank you!
Size……VERY important!
Yum,,,I usually buy a whole tenderloin and split between Christmas and New Years! I keep mine simple but I am def going to follow this recipe. Thank you…and your Dad!! On second thought maybe I should not split and just buy two. My boys will devour this haha!!
I have prob made 6/7 different slider recipes similar to this..I had the tenderloin trimmed and cut at the butcher..4.12 lbx..I followed hte directions to a T..added about 3 minutes on to the 350 cook time, and let it rest till warm in the middle..it was amazing..I cooked it in a 13×9–had to kinda twist it, but fit fine. AGREE, the more layers of salt/pepper/garlic, made the buttery glaze stick and a great base to cook it in. The Horsey sauce I LOVED..I usually serve the mustard separately, but I too added more horseradish and it really was good..I made that about 6 hours before so the flavors could mesh..on the serving plannter, I placed the meat on Arugula, so soak up any juices on the platter, as well as arugula on the side and small Hawaiian rolls..this is a keeper