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Close-up of sliced Beef Tenderloin Roast with a vibrant pink center, seasoned with herbs, served with roasted onions.

Beef Tenderloin Roast with Garlic Herb Butter

This recipe for Beef Tenderloin Roast with Garlic Herb Butter is perfect for special occasions. It involves a two-day preparation process, including dry brining and a slow roast, followed by a quick broil for a golden crust. The dish is served with homemade caramelized onions and a creamy horseradish sauce.
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Prep Time 2 hours
Cook Time 3 hours
Resting Time 20 minutes
Total Time 5 hours 20 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Tenderloin
  • 3 pound trimmed beef tenderloin tied with kitchen twine
  • 1-2 tablespoons kosher salt for dry brining
  • 1 tablespoon freshly cracked black pepper for dry brining
  • 1 bunch fresh sage tucked into twine
  • 1 bunch fresh rosemary tucked into twine
  • 1 bunch fresh thyme tucked into twine
  • 6 tablespoons unsalted butter melted, for basting
For the Caramelized Onions
  • 4 tablespoons unsalted butter
  • 2 sweet onions thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh thyme
For the Horseradish Sauce
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons mayo
  • 1/2 teaspoon dijon mustard
  • 1/2 lemon juiced
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 3 tablespoons chopped fresh chives for topping

Equipment

  • Kitchen twine
  • Wire rack
  • Baking sheet
  • Meat thermometer
  • Saucepan
  • Skillet
  • Whisk

Method
 

  1. Tie the beef tenderloin with kitchen twine to ensure even cooking. Season the tenderloin liberally with kosher salt and black pepper. Place the seasoned tenderloin on a wire rack set over a baking sheet. Refrigerate uncovered overnight to dry brine.
  2. Remove the tenderloin from the refrigerator at least one hour before roasting. Preheat your oven to 225 degrees F. Tuck the fresh sage, rosemary, and thyme sprigs around the twine on the beef.
  3. Place the tenderloin on the center rack of the preheated oven. Roast for 2.5 to 3 hours, or until the internal temperature reaches 120-125 degrees F. Remove the beef from the oven and let it rest for 10 minutes.
  4. While the beef rests, melt the 6 tablespoons of butter in a saucepan. Adjust the oven rack to be about 6 inches from the broiler and preheat the broiler to high. Spoon some of the melted butter over the roast.
  5. Place the roast under the broiler. Turn the beef every 30 seconds, spooning more melted butter over it, until the exterior is golden brown. This should take about 2 to 3 minutes total. Remove the roast from the oven, drizzle with additional melted butter, and let it rest for another 10 minutes before slicing.
  6. For the caramelized onions: Heat 4 tablespoons of butter in a skillet over low heat. Add the sliced sweet onions and 1/2 teaspoon of salt. Cook, stirring occasionally, for 45 to 60 minutes, until the onions are caramelized and golden brown. Stir in the chopped fresh thyme after 45 minutes.
  7. For the horseradish sauce: Whisk together sour cream, heavy cream, prepared horseradish, mayo, dijon mustard, and lemon juice. Season with salt and pepper to taste. Refrigerate for 30 to 60 minutes. Stir in most of the chopped chives, reserving some for garnish.
  8. Serve the sliced beef tenderloin with the caramelized onions and horseradish sauce, garnished with the remaining fresh chives.

Notes

For best results, allow the tenderloin to dry brine in the refrigerator overnight. This helps create a flavorful crust. Ensure the beef is at room temperature before roasting for more even cooking.

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