Having a funeral reception without a beef tenderloin is close to having one without a death. I have friends that keep one in the freezer at all times just in case an emergency funeral need arises. Seriously. I like to serve mine with a choice of sauces but this impressive cut can certainly stand on its own as well. Little sandwiches made with the tender beef are also a hit. Beef tenderloin is one of the few meats that’s nearly as good at room temperature as it is warm. It’s a make-ahead favorite so roast it off the day before or the morning of and serve at room temperature. The sauces can both be made a few days in advance.

Print Recipe

Roasted Beef Tenderloin

Makes: 8 - 10 Servings

Ingredients

¼ cup whole black peppercorns
3 Tbsps kosher salt
1 (4 1/2-pound) beef tenderloin, trimmed and tied
5 Tbsps extra-virgin olive oil, divided

Creamy Horseradish Sauce

1 cup mayonnaise
¼ cup whipping cream
1 Tbsp Dijon mustard
¼ cup prepared horseradish, or more, if desired
Salt and freshly ground black pepper to taste

Vidalia Onion Chimichurri

⅔ cup olive oil
½ cup red wine vinegar
¾ cup diced sweet onion
⅔ cup chopped fresh flat-leaf parsley
1 tsp kosher salt

Instructions

Preheat the oven to 350˚F
Use a coffee grinder or a mortar and pestle to coarsely grind peppercorns. Combine the peppercorns and the salt. Rub the tenderloin with 2 tablespoons of the olive oil until coated. Rub the pepper mixture over the tenderloin until generously coated. (You will think you have too much salt and pepper on the meat, but you don’t.)
Using a 14-inch skillet or a stove-top-proof roasting pan or griddle, heat the remaining 3 tablespoons of olive oil over medium-high. Add the tenderloin, and cook on each side until deeply browned, about 5 minutes per side.
Place the tenderloin on a rimmed baking sheet, and bake in the preheated oven until a meat thermometer reaches 130˚F to 140˚F degrees (rare to medium-rare), about 30 to 40 minutes. Allow the meat to stand 20 minutes before slicing. Serve with the Creamy Horseradish Sauce and Vidalia Onion Chimichurri.

Creamy Horseradish Sauce

Whisk together the mayonnaise, whipping cream, mustard, and horseradish. Add more horseradish, if desired. Add the salt and pepper to taste. Cover and chill up to 4 days or until ready to serve. This makes 2 cups.

Vidalia Onion Chimichurri

Whisk together all the ingredients. Cover and chill up to 2 days. Allow it to come to room temperature before serving. This makes 2 cups.