The most perfect Christmas roast made with a center cut beef tenderloin, seasoned with kosher salt and coarsely ground black pepper, and served with a delicious horseradish sauce. This recipe utilizes a reverse sear method for achieving a flavorful crust and tender meat, supported by a mix of fresh herbs and garlic.
1: Tie the tenderloin by trussing or using butcher's knots every one inch from end to end.
2: Salt the tenderloin generously with kosher salt and cover it in peppercorns, pressing the pepper onto all sides.
3: Refrigerate uncovered for at least one hour or ideally overnight.
4: Remove the tenderloin from the refrigerator and let it come to room temperature for one hour before roasting.
5: Preheat the oven to 225°F.
6: Roast the tenderloin uncovered for 2-3 hours until an instant-read thermometer reads 125°F for medium rare.
7: Remove the tenderloin from the oven and let it rest for 10 minutes.
8: Heat butter, thyme, rosemary, and garlic in a skillet over high heat until the butter is foaming.
9: Add the tenderloin to the skillet and sear on all sides until browned and the internal temperature hits 130°F, about 2-3 minutes total, basting with the herb and garlic-infused butter.
10: Remove the tenderloin from the pan and let it rest for 20 minutes before cutting into ½”-1” sections.
11: To make the horseradish sauce, combine sour cream, lemon juice, horseradish, chives, salt, and black pepper in a small bowl and mix well.
12: Adjust horseradish and salt to taste.
13: Serve the tenderloin sprinkled with flaky sea salt, chives, and a side of horseradish sauce.
