Description
This recipe features a succulent beef tenderloin perfectly seared and oven-roasted to medium-rare, then glazed with a flavorful butter and balsamic mixture. It’s served alongside a tangy Greek yogurt and horseradish sauce, making for an elegant and delicious meal ideal for special occasions or weekend dinners.
Ingredients
Beef Tenderloin
- 3 pounds beef tenderloin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
Glaze
- 3 tablespoons unsalted butter, melted
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 cloves garlic, minced
- 3 sprigs thyme
Yogurt Sauce
- ½ cup Greek yogurt
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 2 teaspoons horseradish
- ¼ teaspoon salt (or to taste)
Instructions
- Prepare tenderloin: Trim any silver skin from the beef tenderloin if necessary and tie it with kitchen twine to maintain an even shape during cooking. Generously season with 1 teaspoon salt and 1 teaspoon pepper all over.
- Preheat oven: Set your oven to preheat at 450°F (232°C) to ensure it’s hot and ready for roasting the tenderloin.
- Sear the tenderloin: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef tenderloin on all sides until it develops a nice brown crust, sealing in the juices.
- Make the glaze: In a small bowl, combine the melted butter, balsamic vinegar, Dijon mustard, minced garlic, and thyme sprigs. Brush this flavorful glaze over all sides of the seared tenderloin evenly.
- Roast: Transfer the skillet into the preheated oven and roast the tenderloin for about 25 minutes or until an internal meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare doneness.
- Make yogurt sauce: While the tenderloin roasts, prepare the sauce by mixing Greek yogurt, sour cream, lemon juice, horseradish, and salt in a bowl. Chill this mixture until ready to serve.
- Finish and serve: Remove the tenderloin from the oven and place it on a cutting board covered loosely with aluminum foil. Let it rest for 10 minutes to allow juices to redistribute. Slice the meat and serve alongside the chilled yogurt sauce.
Notes
- Use a meat thermometer to check doneness accurately; 130°F indicates medium-rare.
- Resting the meat is crucial for juicy slices.
- Adjust horseradish in the yogurt sauce to your heat preference.
- Tying the tenderloin ensures even cooking and an attractive shape.
- Leftover beef can be stored refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
