Lean Beef Tenderloin Roast
Equipment
- Cast iron skillet or heavy oven-safe skillet
- Meat thermometer
- Kitchen twine
- Roasting rack
- Cutting board
- Chef's knife
- Mixing bowls
- Aluminum foil
Ingredients
For the Tenderloin
- 2.5 lbs center-cut beef tenderloin trimmed of silver skin, tied with kitchen twine
- 3 tbsp extra-virgin olive oil divided
- 4 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 2 tbsp fresh thyme leaves finely chopped
- 2 tbsp fresh flat-leaf parsley finely chopped
- 1.5 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp smoked paprika
- fresh rosemary and thyme sprigs for roasting bed under the meat
For the Horseradish Greek Yogurt Sauce
- 1 cup plain full-fat Greek yogurt
- 2 tbsp prepared horseradish drained; adjust to taste
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp dried dill or 1 tbsp fresh dill
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 clove garlic finely grated or pressed
Instructions
Prep the Tenderloin
- Remove the tenderloin from the refrigerator 45 minutes before cooking to bring it to room temperature. This ensures even cooking throughout.
- Pat the tenderloin completely dry with paper towels — this is critical for getting a good sear. If your tenderloin is not already tied, fold the thin tail end under itself and secure with kitchen twine at 1.5-inch intervals along the entire length to form an even cylinder.
- In a small bowl, combine 2 tablespoons of olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and smoked paprika. Mix into a paste.
- Rub the herb paste evenly over all sides of the tenderloin, pressing gently to adhere.
Make the Sauce
- In a medium bowl, whisk together the Greek yogurt, prepared horseradish, Dijon mustard, lemon juice, dill, salt, pepper, and grated garlic until smooth and combined.
- Taste and adjust seasoning — add more horseradish for extra heat or more lemon for brightness. Cover and refrigerate until ready to serve (can be made up to 2 days ahead).
Sear and Roast
- Preheat your oven to 425°F (220°C). Place a few sprigs of fresh rosemary and thyme on the bottom of a roasting pan or oven-safe skillet to create a herb bed for the meat.
- Heat the remaining 1 tablespoon of olive oil in a large cast iron skillet over high heat until just beginning to smoke. Carefully add the tenderloin and sear, turning every 1–2 minutes, until a deep golden-brown crust forms on all sides, about 8–10 minutes total.
- Transfer the seared tenderloin on top of the herb sprigs in the roasting pan. Insert a meat thermometer into the thickest part of the center.
- Roast in the preheated oven until the thermometer reads 125°F for medium-rare, approximately 20–25 minutes depending on thickness. Begin checking at 18 minutes.
Rest and Serve
- Remove the roast from the oven and tent loosely with aluminum foil. Let rest for 15 minutes — do not skip this step. The internal temperature will continue to rise to 130–135°F during resting.
- Remove the kitchen twine, then slice the tenderloin into 1-inch medallions using a sharp chef's knife. Arrange on a serving platter over any resting juices.
- Serve immediately with the horseradish Greek yogurt sauce on the side. Garnish with fresh herb sprigs if desired.
Notes
Storage: Leftover sliced tenderloin keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of beef broth over low heat, or enjoy cold in sandwiches or salads.
Freezing: The uncooked, herb-rubbed tenderloin can be wrapped tightly and frozen for up to 1 month. Thaw overnight in the refrigerator before cooking.
Meat thermometer tip: This is non-negotiable with a lean, expensive cut like tenderloin. Even 10 degrees of overcooking will noticeably affect texture.
Sauce variation: Swap the dill for fresh chives or tarragon for a different herbaceous note.
Nutrition
Calories: 390kcalCarbohydrates: 4gProtein: 42gFat: 21gSodium: 520mgSugar: 2g