With the holidays right around the corner I thought it was a perfect time to share this recipe. Whenever I post pictures of my Dad’s beef tenderloin I always get requests for the recipe. I am not a huge red meat eater but I love this tenderloin. The varying temperatures while cooking help the meat to cook perfectly plus the flavors are so good. If you like your meat more well done cook it a bit longer but we all like ours medium rare. We usually serve this with little yeast rolls or Hawaiian rolls to make mini sandwiches with the horseradish sauce- so good!
T H E B E S T B E E F T E N D E R L O I N
1 Beef Tenderloin 4-6 pounds
1/2 stick butter (we sometimes use more) slightly melted in microwave but not totally melted
salt and fresh cracked pepper
1 tablespoon minced garlic
Let Beef tenderloin come to room temperature- let sit out about 30 minutes before cooking. If the beef tenderloin is about the same size all over leave as is if the tail is way thinner we use cooking string and tie that back so the beef tenderloin is roughly the same size all over. Rub with the butter and garlic. Coat well with salt (more salt than pepper) and fresh grated pepper. My Dad basically does two coats- you want to see the salt and cracked pepper covering it so apply generously. Place in an oblong pyrex dish to bake uncovered.
Bake at 450 degrees 30 minutes
Bake at 350 degrees 15 minutes
Let rest 15 minutes before slicing and serving
H O R S E R A D I S H S A U C E
1 cup sour cream
1 tablespoon mayo
1 tablespoon grated onion
1.5 tablespoons dijon
6-8 teaspoons prepared horseradish (we usually do 8 because we like a little spicy)