In this beef tenderloin roast recipe, the meat is seasoned with a garlic and rosemary paste then seared in a cast-iron skillet (we like this one), and finished in a low oven. High-heat searing builds deep flavor by browning the well-seasoned exterior, while low-temperature (250°) roasting creates an evenly-cooked juicy interior with little risk of overcooking. It’s truly the best of both worlds. But it gets even better when you top off these thick slices of medium-rare beef with a tangy horseradish yogurt, a drizzle of rosemary infused butter, and a hearty sprinkle of salt. Luxurious as is, might we suggest pairing with a side of our very best, extra creamy mashed potatoes?
With minimal prep but some patience required, this simple recipe is perfect for a leisurely weekend or special occasion dinner. That said, make it an ambitious weeknight dinner by planning ahead and taking care of the bulk of work in advance. From there, your beef tenderloin will be ready in 40 minutes or less.
Editor’s note: This recipe was originally published on November 15, 2016.
tablespoons rosemary leaves, plus sprigs
4-pound trimmed center-cut beef tenderloin
Kosher salt, freshly ground pepper
tablespoon vegetable oil
cup plain whole-milk Greek yogurt
cup sour cream
tablespoons prepared horseradish
teaspoon finely grated lemon zest
tablespoons unsalted butter
Flaky sea salt (for serving)