Herbed Beef Tenderloin

This is a festive holiday recipe to have in your arsenal, it’s equally delicious served warm or room temperature. The perfect make ahead or pop in the oven while enjoying an aperitivo with friends. The bonus is the meat can be cooked up to a day in advance (see cooking notes). And, to make it even easier on myself I typically roast a sheet pan of root vegetables tossed with the same herb mixture I use to marinate the meat, plus the cooking time is equivalent too. But truly the reason to cook this recipe is it's a crowd pleaser, the zippy horseradish creme fraiche paired with the oh-so-tender cut of beef, and the earthy root vegetables, yum! If you’re wondering what wine to pair I’d splurge for a bottle of Barolo or find a biodynamic, well-priced Syrah… one of my not-so-secret wine sources is Argaux.


all units: U.S. Imperial

  • 4-6 lbs Beef Tenderloin - center cut, tied off
  • 4 cloves garlic
  • 2 sprigs of rosemary
  • ½ tsp ground cumin
  • ¼ c extra virgin olive oil for marinade
  • Sea salt & freshly cracked pepper to taste

Horseradish Crème Fraîche

  • 8 oz crème fraîche
  • ¼ c prepared horseradish 
  • 1 lemon zest
  • Sea salt & freshly cracked pepper to taste

Preheat oven to 275º

Tie the tenderloin off with kitchen twine (the butcher will do this for you by request)

Make a paste from the garlic in a mortar & pestle or with a knife and place in a small bowl. Finely chop the rosemary leaves into the garlic paste, add the cumin, sea salt & freshly cracked pepper and combine. Then mix in the olive oil. Slather the beef tenderloin with the garlic & herb paste, allow beef to rest at room temperature for at least 20 min. You can marinade the beef for up to 8 hrs earlier. 

Sear all sides of the beef in a pan (I like to use cast-iron skillet) on the stove top to seal in flavor & juices. Once browned on all sides, about 2-3 minutes per side. Transfer the tenderloin to the oven and roast for 25-40 minutes. Pull the beef out when the meat thermometer reads 120º (I check at 25 mins). 

While the beef is cooking, make the horseradish crème fraîche. Place the crème fraîche in a small bowl, whisk in the lemon zest and season with salt & freshly cracked pepper. Store in the fridge until ready to serve. This can be made up to 8 hrs in advance.

Allow the beef to rest for 10-15 minutes before slicing, and serve with horseradish crème fraîche.

PRO TIPS: beef tenderloin is also delicious at room temperature, you can make up to one day ahead and serve at room temperature. If making a day ahead, wait to slice until serving.

serves 6-8