Butter-Crusted Tenderloin Roast with Citrus Cream Sauce
Chef Kelly Cahoon
10 to 12
25 minutes
30 to
Tenderloin Roast
This butter-crusted tenderloin roast is a showstopper that elevates any dinner gathering. With its rich herbed butter coating and a bright, zesty citrus cream sauce, this dish promises a tender, flavorful experience that will impress your guests. The combination of perfectly roasted vegetables and a creamy sauce enhances the succulent beef, making it a memorable centerpiece for special occasions or festive meals.
Ingredients
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1 USDA Choice Tenderloin Roast
Fresh parsley, chopped
Pomegranate seeds
Zest of 1 orange
Flake Salt
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1 cup salted butter, room temperature
2 tablespoons chopped rosemary
2 tablespoons chopped sage
2 tablespoons chopped thyme
4 garlic cloves, minced
2 tablespoons Worcestershire sauce
2 teaspoons soy sauce
Salt and pepper to taste
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3 cups tri-colored potatoes, cut into ½-inch pieces
1 bunch tri-colored carrots, peeled and cut lengthwise if thick
1 large fennel bulb, sliced
2 shallots, sliced
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1 cup sour cream
1/3 cup heavy creamy
6 tablespoons grainy mustard
3 tablespoons horseradish
Zest of 1 orange, plus 1 tablespoon separated for garnish
Fresh parsley for garnish
Directions
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Trim the tenderloin of excess fat and silver skin. Fold the two ends under the meat and tie with butcher’s twine along the length to ensure even cooking. Heat a large cast iron pan with avocado oil. Sear the tenderloin on all sides until golden brown, about 5 minutes per side.
In the base of a roasting pan, add the tri-colored potatoes, washed and peeled carrots, shallots, and sliced fennel. Cut any large potatoes into ½-inch pieces.
Place the tenderloin on a rack in the prepared roasting pan and slather with the herbed butter mixture. Cook at 425°F for about 15 minutes, or until the internal temperature reaches about 125°F.
While the meat cooks, combine all the ingredients for the citrus cream sauce in a bowl and refrigerate until serving.
Once cooked, remove the tenderloin from the oven and let it rest covered in foil for about 10 to 15 minutes. Keep the vegetables roasting in the oven while the meat rests.
When the vegetables are golden and cooked through, remove them from the oven and toss into a serving dish. Cut the tenderloin into rounds and layer it on the top of the roasted vegetables.
Drizzle with the citrus cream sauce and garnish with additional orange zest, parsley, and pomegranate seeds.
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In a bowl, combine room temperature butter with the herbs, garlic, Worcestershire sauce, salt, and pepper. Set aside.