Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.
5 stars (12 ratings)
Ingredients
4clovesgarlic, minced
1tablespoonchopped fresh rosemary
1tablespoonchopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
4poundbeef tenderloin, trimmed and tied into 2-inch sections
1tablespoonolive oil
For the horseradish cream sauce
½cupsour cream
¼cupmayonnaise
2tablespoonsprepared horseradish
2tablespoonschopped fresh chives
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray.
In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper.
Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere.
Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing.