Beef Tenderloin with Honey Garlic Lemon & Herb Sauce
Author
Chef Mandy Tanner
Servings
6 to 8
Prep Time
15 minutes
Cook Time
20 minutes
An impressive Tenderloin Roast is surprisingly easy to prepare. Simply seasoned with salt and pepper, seared in a hot skillet and finished in the oven, this recipe is no-fuss and still beautiful enough for a holiday meal. Roast some carrots and spring onions in the oven at the same time and you will have an incredible meal to feed your whole family. The sauce is made with a blend of chopped leafy herbs and chives, the juice and zest of a lemon for brightness, freshly grated garlic, and honey for sweetness. Drizzle in some olive oil, and season with salt a pepper for spring inspired version f a gremolata. A whole tenderloin can be trimmed on the narrow side reserving the meat for another recipe, or cut in half so it fits into your pan for cooking. Using butcher’s twine helps keep the beef in around shape for more even cooking.
Ingredients
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1 whole Tenderloin Roast
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1 tablespoon kosher salt
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1 teaspoon pepper
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2 tablespoons avocado oil, or other high heat oil for cooking
Honey Garlic Lemon and Herb Sauce
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1 cup finely chopped herbs, such as parsley, mint, basil, oregano, thyme, and chives
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Zest of 1 lemon
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Juice of 1 lemon
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3 cloves garlic, grated
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1 tablespoon honey
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½ teaspoon kosher salt
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½ teaspoon pepper
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¼ cup olive oil
Directions
Trim the tenderloin and tie with butcher’s twine, every 2 to 3 inches. Season the tenderloin on all sides with kosher salt, and pepper. Refrigerate until ready to cook. This step can be done up to a day in advance.
When ready to cook; Preheat the oven to 450ºF. Remove the seasoned tenderloin roast from the refrigerator and let sit at room temperature while the oven preheats, or up to 1 hour.
Heat a large oven-safe skillet over medium-high heat. Add the oil, and the tenderloin roast, and sear on each side for 1 to 1 ½ minutes until deeply golden brown, about 5 minutes total.
Transfer the skillet with the roast to the oven and cook until the internal temperature reaches 120ºF to 125ºF in the center of the roast, or cook to desired doneness, 10 to 20 minutes. The roast will continue cooking as it rests.
While the roast cooks, prepare the Honey Garlic Lemon and Herb Sauce; In a bowl, add the chopped herbs, lemon zest and juice, garlic, honey, salt, pepper, and olive oil, and stir to combine. Let sit at room temperature until ready to serve.
Remove the tenderloin roast from the oven, and transfer to a cutting board to rest for at least 10 minutes, before removing and discarding the butcher’s twine. Slice and serve with the prepared sauce. Enjoy!
Recipe Note
Author Bio
Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.