Mohamed Shili This delicious beef tenderloin recipe by Joanna Gaines is perfect for a special occasion or a cozy family dinner. It’s simple to prepare with common ingredients and features a buttery herb crust paired with a creamy orange-infused horseradish sauce. A flexible and flavorful dish that’s both elegant and approachable, it’s sure to impress every time!
Recipe Ingredients:
- 4-5 pound Beef tenderloin* , trimmed and tied*
- salt and pepper
Herb Butter:
- 5 Tablespoons butter , softened
- 5 cloves garlic , minced
- 1 teaspoon fresh rosemary , finely chopped
- 1 teaspoon fresh thyme , chopped
Orange-infused Horseradish Sauce:
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup white horseradish , drained or squeezed out
- 1 Tablespoon orange zest
- 1/2 Tablespoon orange juice , freshly squeezed
- 1/2 teaspoon dijon mustard
- salt and pepper , to taste
How To Make Beef Tenderloin?
- Trim and Truss the Beef: Remove fat and silver skin from the beef tenderloin, fold the tail end under, and tie with kitchen twine at 2.5 cm / 1-inch intervals.
- Air Chill the Beef (Optional): Pat the beef dry with paper towels, season generously with kosher salt and black pepper, and place on a wire rack set over a lined baking tray. Refrigerate uncovered for 10-24 hours to enhance flavor and create a better crust.
- Prepare the Herb Butter: In a small bowl, mix softened butter, garlic, rosemary, and thyme until well combined. Set aside (can be made up to 2 weeks ahead and refrigerated).
- Make the Horseradish Sauce: Whip the heavy cream with an electric mixer until soft peaks form. In another bowl, combine sour cream, horseradish, orange zest, orange juice, Dijon mustard, salt, and pepper. Gently fold in the whipped cream. Chill for 30 minutes or up to 2 days.
- Prepare the Beef for Cooking: Remove the beef from the fridge 1-2 hours before cooking to bring it to room temperature. If skipping air chilling, pat the beef dry and season it just before cooking.
- Preheat Your Oven: Set the oven to 220°C / 425°F.
- Sear the Beef: Heat a large cast-iron pan over medium-high heat and add a drizzle of oil. Sear the beef tenderloin on all sides for 8-10 minutes until a golden crust forms.
- Brush with Herb Butter and Roast: Brush the seared beef all over with herb butter, then transfer the pan to the preheated oven. Roast for 10-20 minutes.
- Rest the Beef: Cover the beef with foil and let it rest for 15-20 minutes to redistribute the juices.
- Serve: Slice the beef crosswise into 2.5 cm / 1-inch-thick rounds. Serve with the orange-infused horseradish sauce on the side for dipping.
Recipe Tips:
- Choose Quality Beef: Use high-quality beef tenderloin for the best flavor and tenderness. Ask your butcher to trim and tie the meat if you’re unsure how to do it yourself.
- Season in Advance: Air chilling the meat with salt and pepper for up to 24 hours in the fridge creates a flavorful crust and enhances the beef’s taste.
- Don’t Skip the Sear: Searing the beef on all sides before roasting locks in the juices and creates a golden-brown crust that’s full of flavor.
- Use a Meat Thermometer: To get your desired doneness, monitor the internal temperature closely and remove the beef 5°C/10°F below the target temperature, as it will continue to cook while resting.
- Rest Before Slicing: Allow the beef to rest for at least 15 minutes after cooking to let the juices redistribute, ensuring every slice is juicy and tender.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover beef tenderloin cool to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Let the beef tenderloin cool completely, then wrap it tightly in plastic wrap and aluminum foil or store in a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
- Reheat: Heat a skillet over medium-low heat, add a bit of broth or water, and gently reheat the beef tenderloin slices, turning occasionally, until evenly warmed.
Nutrition Facts
- Calories: 400
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 150mg
- Potassium: 450mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 35g
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Joanna Gaines Beef Tenderloin
Description
This delicious beef tenderloin recipe by Joanna Gaines is perfect for a special occasion or a cozy family dinner. It’s simple to prepare with common ingredients and features a buttery herb crust paired with a creamy orange-infused horseradish sauce. A flexible and flavorful dish that’s both elegant and approachable, it’s sure to impress every time!
Ingredients
Herb Butter:
Orange-infused Horseradish Sauce:
Instructions
- Trim and Truss the Beef: Remove fat and silver skin from the beef tenderloin, fold the tail end under, and tie with kitchen twine at 2.5 cm / 1-inch intervals.
- Air Chill the Beef (Optional): Pat the beef dry with paper towels, season generously with kosher salt and black pepper, and place on a wire rack set over a lined baking tray. Refrigerate uncovered for 10-24 hours to enhance flavor and create a better crust.
- Prepare the Herb Butter: In a small bowl, mix softened butter, garlic, rosemary, and thyme until well combined. Set aside (can be made up to 2 weeks ahead and refrigerated).
- Make the Horseradish Sauce: Whip the heavy cream with an electric mixer until soft peaks form. In another bowl, combine sour cream, horseradish, orange zest, orange juice, Dijon mustard, salt, and pepper. Gently fold in the whipped cream. Chill for 30 minutes or up to 2 days.
- Prepare the Beef for Cooking: Remove the beef from the fridge 1-2 hours before cooking to bring it to room temperature. If skipping air chilling, pat the beef dry and season it just before cooking.
- Preheat Your Oven: Set the oven to 220°C / 425°F.
- Sear the Beef: Heat a large cast-iron pan over medium-high heat and add a drizzle of oil. Sear the beef tenderloin on all sides for 8-10 minutes until a golden crust forms.
- Brush with Herb Butter and Roast: Brush the seared beef all over with herb butter, then transfer the pan to the preheated oven. Roast for 10-20 minutes.
- Rest the Beef: Cover the beef with foil and let it rest for 15-20 minutes to redistribute the juices.
- Serve: Slice the beef crosswise into 2.5 cm / 1-inch-thick rounds. Serve with the orange-infused horseradish sauce on the side for dipping.
Notes
- Choose Quality Beef: Use high-quality beef tenderloin for the best flavor and tenderness. Ask your butcher to trim and tie the meat if you’re unsure how to do it yourself.
- Season in Advance: Air chilling the meat with salt and pepper for up to 24 hours in the fridge creates a flavorful crust and enhances the beef’s taste.
- Don’t Skip the Sear: Searing the beef on all sides before roasting locks in the juices and creates a golden-brown crust that’s full of flavor.
- Use a Meat Thermometer: To get your desired doneness, monitor the internal temperature closely and remove the beef 5°C/10°F below the target temperature, as it will continue to cook while resting.
- Rest Before Slicing: Allow the beef to rest for at least 15 minutes after cooking to let the juices redistribute, ensuring every slice is juicy and tender.
Joanna Gaines Beef Tenderloin
