Herb Roasted Tenderloin with Horseradish Cream
Category
Tenderloin Roast
Servings
6 to 8
Prep Time
30 minutes
Cook Time
1 hour
The holidays call for something out of the ordinary. Team SRF member Mandy Tanner has created an elegant recipe to transform our already spectacular Gold Grade tenderloin roast into a centerpiece for a holiday feast. This simple recipe utilizes fresh ingredients to elevate our tenderloin roast to delicious heights. Mandy went into her kitchen and developed a few other recipes for savory sides so you can have a celebration that is well rounded.
Author:Mandy Tanner
Ingredients
- 1 American Wagyu Gold® Tenderloin Roast
- ¼ cup Dijon mustard
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh sage, chopped
- 3 tablespoons fresh thyme leaves
- 3 tablespoons fresh oregano leaves, chopped
- 1 tablespoon kosher salt, or as desired
- 1 tablespoon pepper, or as desired
- Butcher’s twine, optional
- ½ cup sour cream
-
2 to 3 tablespoons freshly prepared horseradish, or to taste
- 2 teaspoon SRF Steak seasoning, or alternatively salt, pepper, and garlic powder as desired
Horseradish Cream
Directions
- Preheat the grill or smoker to 250°F.
- Prepare the whole tenderloin by removing the silverskin with a boning knife.
- If using butcher’s twine, tie the tenderloin every few inches. This helps the beef keep a uniform shape while cooking, but is not mandatory
- Coat the whole tenderloin with a thin layer of Dijon mustard.
- Season the tenderloin with salt and pepper on all sides.
- Sprinkle the tenderloin with the herbs, (the Dijon will help the herbs adhere to the beef).
- The whole tenderloin can be prepped in advance, but should be covered and refrigerated if not cooking within an hour.
- When ready to cook, let the beef temper or sit at room temperature for up to an hour before cooking.
- Place the whole tenderloin on the grill or smoker and cook until 110 to 115°F degrees internal temperature, about 45 to 60 minutes.
- Remove the tenderloin and raise the heat of the grill to high temp to sear the outside and finish cooking to desired doneness, about 5 to 10 minutes. This can also be done in an oven.
- Allow the whole tenderloin to rest covered with a foil tent until ready to serve, or for at least 10 minutes before slicing.
In a small bowl, combine all ingredients and adjust to personal taste. Store covered in the refrigerator until ready to serve.