Beef Tenderloin
This elegant Beef Tenderloin Recipe promises a melt-in-your-mouth experience that is perfect for special occasions or a comforting dinner at home.
Ingredients
For the Marinade
- 3 cloves garlic (2 smashed, 1 finely chopped)
- 1/2 cup extra-virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp whole-grain mustard
- 3 sprigs fresh rosemary (plus 2 tsp finely chopped)
- 3 sprigs fresh thyme
- 1 dried bay leaf
For the Beef and Seasoning
- 1 (2-lb.) beef tenderloin (room temperature)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Yogurt Sauce
- 1/2 cup non-fat Greek yogurt
- 1/4 cup sour cream
- 1 tsp prepared horseradish
- Juice of 1/2 lemon
Instructions
Preparation
- In a large bowl, combine the smashed garlic, olive oil, balsamic vinegar, honey, whole-grain mustard, rosemary sprigs, thyme, and the bay leaf. Whisk together until well mixed.
- Add the beef tenderloin to the marinade and ensure it's well-coated. Cover and refrigerate for at least 1 hour, or up to a day.
Cooking
- Remove the tenderloin from the refrigerator and allow it to come to room temperature. Preheat the oven to 450°F.
- Line a baking sheet with foil and place a wire rack inside the baking sheet.
- Remove the tenderloin from the marinade, pat dry, and season with finely chopped garlic, rosemary, kosher salt, and black pepper.
- Arrange the tenderloin on the prepared rack and roast in the preheated oven for about 20 minutes for rare.
- Let the beef rest for 5 to 10 minutes before slicing.
Making the Sauce
- In a bowl, whisk together Greek yogurt, sour cream, horseradish, and lemon juice.
- Taste and adjust seasoning as needed.
Serving
- Slice the tenderloin into thick pieces and serve alongside the creamy yogurt sauce.
Notes
For optimal flavor, marinate for at least 4 hours or overnight. Using a meat thermometer ensures the perfect doneness: 125°F for rare, 135°F for medium-rare. Don't skip the resting period for juicy meat.