By: Laura Reigel | Foodology Geek

Serve Featured Chef, Laura Reigel’s beautiful beef tenderloin roast for a holiday dinner. It’s a perfect alternative to prime rib. This recipe pairs beautifully with a Bonus Recipe: Horseradish Cream. Bon Appetit’ 

Slow Roasted Beef Tenderloin

Prep Time: 1 day

Cook Time: 2 hours, 30 minutes

Resting Time: 10 minutes

Total Time:  1 day, 2 hours, 40 minutes 

Course: Main Course

Cuisine: American

Servings: 6

Calories: 414 kcal

Equipment

• ▢ kitchen twine 
• ▢ cast iron pan
• ▢ probe thermometer 
• ▢ wire rack 
• ▢ heavy-rimmed baking sheet 

Ingredients

• ▢ 2 to 3 lbs beef tenderloin roast, full roast or center cut [note 1]
• ▢ kosher salt
• ▢ freshly ground black pepper

Seasoned Herb Butter

• ▢ unsalted butter, [note 2]
• ▢ fresh thyme
• ▢ fresh rosemary
• ▢ shallot
• ▢ garlic

For Serving

• ▢ fresh chives, finely minced
• ▢ fleur de sel, or maldon salt
• ▢ Horseradish Cream

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Instructions

• The day before: Prepare the roast by tying it with butcher’s string and seasoning it well with salt and pepper. Place the seasoned roast on a wire rack set over a heavy baking sheet. Place the roast into the fridge and let it sit overnight to dry brine. [note 3]
• When you’re ready to cook: Place the oven rack in the center position of the oven. Preheat the oven to 225℉ (107℃). Place the roast in the oven and cook until the internal temperature reaches 120℉ (49℃).
• Rest for 10 minutes: Remove the roast from the oven and set it aside to rest for 10 minutes. Remove the butcher’s twine and get ready to finish the roast in a skillet or under the broiler.
• Prepare the herb butter: Add the butter to a skillet and heat over medium heat until the butter is lightly browned. Add the fresh herbs and the shallots.
• To finish in the skillet: Add the roast to the skillet, and use a spoon to distribute the butter over the roast. Turn the roast every 30 seconds until you have a nicely browned outer crust. It takes about 1 to 2 minutes. The internal temperature should be 125℉ (52℃) for rare and 130℉ (54℃) for medium rare.
• To finish under the broiler: Adjust the oven rack to sit 6 inches from the broiler. Pour over the butter and herb mixture. Place the roast under the broiler. Turn the roast every 30 seconds until you have a nicely browned outer crust. It takes about 1 to 2 minutes. The internal temperature should be 125℉ (52℃) for rare and 130℉ (54℃) for medium rare.
• Resting: Because this roast is slow-roasted at a lower temperature, it does not need to have s significant resting time before slicing.
• Serve: Serve with Horseradish Cream Sauce (Bonus recipe below), fresh chives, and a sprinkle of coarse salt, such as fleur de sel or Maldon salt.

Laura’s Tips + Notes

1. I used the center cut for this recipe. However, this recipe can be made with a whole tenderloin roast (serves 10 to 12) or the smaller center-cut chateaubriand (serves 4 to 6). Ask your butcher to trim the roast to save time.
2. You can vary the fresh herbs that are used for the herb butter. The browned butter gives the roast a beautiful color and flavor.
3. The overnight dry brining serves two purposes. It dries out the outside of the roast to encourage better browning and adds flavor through osmotic diffusion.

Horseradish Cream Recipe

Unleash the flavor sensation of our Horseradish Cream! This delightful recipe offers a harmonious balance of creamy texture and a hint of heat. Elevate your taste buds with every dollop.

Prep Time: 10 minutes

Chilling Time: 2 hours

Total Time: 2 hours, 10 minutes

Course: Condiment

Cuisine: American

Servings: 8 Servings

Calories: 88 kcal

Equipment

• ▢ small food processor

Ingredients

• ▢ ½ cup fresh horseradish root, grated OR prepared horseradish
• ▢ 2 tablespoons vinegar; omit if using prepared horseradish
• ▢ ½ cup sour cream
• ▢ ½ cup heavy cream
• ▢ 1 teaspoon dijon mustard
• ▢ 2 tablespoons fresh chives
• ▢ salt (affiliate link) to taste
• ▢ pepper, to taste

Instructions

1. Prepare the horseradish root: Start by peeling the horseradish root using a vegetable peeler. Once peeled, chop the root into smaller pieces that are easier to handle.
2. Grate the horseradish: Grate the horseradish root into fine shreds using a microplane or a small food processor.
   grated fresh horseradish in a small food processor
3. Combine the grated horseradish and vinegar: Mix the grated horseradish with a small amount of vinegar. The vinegar will help preserve the color and flavor of the horseradish while also mellowing its intensity. Stir the mixture well to ensure the horseradish is evenly coated. (fresh grated horseradish mixed with a small amount of vinegar, homemade prepared horseradish)
4. Let the mixture sit: Allow the horseradish and vinegar mixture to sit for about 10 minutes. This resting period will allow the flavors to meld together and soften the sharpness of the horseradish. You are essentially making your own prepared horseradish.
5. Add the remaining ingredients: After resting, stir in the Dijon mustard, sour cream, and heavy cream.
6. Fold in the minced chives: Mince the fresh chives and fold them into the horseradish cream.
7. Season with salt and pepper: Taste the sauce and adjust the flavor by adding a pinch of salt. The salt will enhance the overall taste. Stir well to incorporate the seasonings.
8. Refrigerate and let the flavors meld: Transfer the sauce to an airtight container and refrigerate for at least an hour before serving.

Over the years, We have encountered numerous recipes for our Beef Tenderloin Wellington primal. However, Laura Reigel’s recipe stands out as she uses simple yet powerful ingredients, which sets it apart from the rest. Additionally, she offers a Bonus Horseradish Cream recipe that is simply out of this world! For more mouth-watering recipes like this, be sure to visit our US Wellness Meats Discover Blog.

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