Joanna Gaines Beef Tenderloin Recipe

This beef tenderloin from Joanna Gaines turns out buttery soft every time!

A simple mix of fresh herbs, garlic, and olive oil creates a crust that locks in the juices while roasting.

A hot oven can dry it out fast, so I always start at a high heat for a quick sear, then lower the temperature for a slow, gentle roast.

Brushing it with butter while it roasts adds a deep, golden crust without overpowering the natural taste.

A meat thermometer is the only way to get this just right—pull it at 130°F for a beautiful medium-rare.

Resting the roast for 15 minutes before slicing is just as important as the cooking process itself!

How to Make Joanna Gaines Beef Tenderloin

Ingredients

• 1 whole Beef Tenderloin (4-5 lbs.)
• Kosher Salt
• Ground Black Pepper
• 2 tbsp Butter (softened)
• Kitchen Twine
• 1 cup Sour Cream
• 1 tbsp Horseradish
• 1 tbsp Dijon Mustard
• 2 tbsp Chives (chopped)

Step-by-Step Instructions

Step 1:

Trim and tie the tenderloin by removing any fat and silver skin.

Fold the tail end under and secure with kitchen twine at 1-inch intervals.

Add a generous sprinkling of kosher salt and black pepper over the meat.

Step 2:

Preheat your oven to 500°F.

Let the tenderloin sit at room temperature for about an hour.

This allows the flavors to come together beautifully.

Step 3:

Once the oven is heated, place the tenderloin on a lined baking sheet.

Spread softened butter evenly over the top.

Let it roast in the oven until desired doneness.

Step 4:

While the beef cooks, mix sour cream, horseradish, Dijon mustard, and chives in a small bowl.

Season with salt and pepper to your taste.

Allow the mixture to chill in the fridge while the beef finishes in the oven.

Step 5:

After the beef is cooked, let it rest for at least 15 minutes before slicing.

Serve with the horseradish sour cream on the side.

Tips and Tricks for Making This Recipe

Perfect Tenderloin

Always use a meat thermometer to check your tenderloin’s interior temperature for optimal doneness.

You’ll want the temperature to reach about 135°F for medium-rare.

Air-Dry the Beef

To enhance the tenderness of your beef, leave the seasoned tenderloin uncovered in the refrigerator for 10-24 hours.

This method will result in a more flavorful beef.

Room Temperature Bliss

Be sure to bring the beef to room temperature before roasting as this step helps ensure even cooking throughout the tenderloin.

When meat is cold, it might not cook as evenly.

Serving Options

The horseradish sour cream can be customized by adding fresh herbs or a dash of lemon for extra freshness.

It was my favorite twist when I first tried it!

Resting Time

Never skip resting the beef after roasting.

Letting the beef rest ensures that the juices redistribute, keeping your meat juicy and delicious with every bite.

What to Serve with Joanna Gaines Beef Tenderloin

Mashed Potatoes

You can’t go wrong with creamy mashed potatoes when serving Joanna Gaines’ beef tenderloin.

Their smooth texture complements the tender beef beautifully.

I love adding a bit of roasted garlic for extra flavor.

Gratin Dauphinois

For a twist, consider serving gratin dauphinois alongside your beef tenderloin.

The layers of thinly sliced potatoes baked with cream and cheese create a rich and tasty dish.

Roasted Asparagus

Roasted asparagus is a classic choice that pairs well with beef tenderloin.

Simply toss the asparagus with olive oil, salt, and pepper, then roast until tender.

They add a pop of color and a fresh taste to your meal.

Air Fryer Butternut Squash

Try air fryer butternut squash for something a bit different.

The squash becomes sweet and caramelized with a slight crispiness.

It’s a unique side dish that adds a bit of sweetness to balance the savory beef.

Blooming Onion

For an exciting and unconventional side, consider a blooming onion.

The crispy and flavorful onion pairs wonderfully with beef, offering an unexpected treat.

Serve it with your favorite dipping sauce for an extra kick.

Variations and Substitutions

Different Cuts of Beef

You can use other cuts of beef instead of a tenderloin.

Try using a strip loin for a slightly different texture or a ribeye for even more flavor.

Each cut will bring its unique rich flavor to the dish!

Flavor Enhancements

Consider adding herbs and spices to create your unique twist.

Garlic powder, rosemary, or thyme can enhance the beef’s taste wonderfully.

If you’re feeling adventurous, smokey paprika could be a fun addition!

Alternative Cooking Techniques

Try using a slow cooker by starting with a quick sear.

Transfer the beef into the slow cooker on low for a few hours.

This method makes the beef tender and infuses it with flavor over time.

Side Dish Substitutes

Feel free to serve the dish with different side options.

Mashed potatoes or even a light salad work great alongside the beef.

Your meal can be versatile and catered to your personal taste preferences!

How to Store Leftover Joanna Gaines Beef Tenderloin

Refrigeration

To keep your leftover beef tenderloin at its best, you’ll want to refrigerate it just right.

After the meal, let the beef completely cool on the counter.

Once cool, wrap each piece tightly in plastic wrap or aluminum foil.

Next, place it in an airtight container to keep it fresh.

Store it in the fridge for no more than 3 to 4 days.

Freezing

If you have more tenderloin than you can use quickly, freezing is your best bet.

Cut the beef into slices or chunks, then wrap each piece well.

Use freezer bags to avoid freezer burn and mark the date with a pen.

The beef will stay good for about 2 to 3 months.

When you want to enjoy it again, simply thaw it in the fridge overnight.

For the best storage results, make sure your pieces don’t overlap.

This way, you’ll help everything cool quickly and stay fresh.

Common Mistakes to Avoid

Overcooking the Beef

You need to avoid overcooking the beef, as it can turn a juicy piece into a tough meal, which is a disappointment!

I recommend using a meat thermometer; aim for an internal temperature of 135°F for medium-rare.

Skipping the Resting Period

Resist the urge to slice the beef right away!

Let it rest for at least 10 minutes to lock in the juices and enhance tenderness.

Tent it with foil to keep it warm without steaming.

Ignoring the Trimming Step

Taking the time to trim off the fat and silver skin ensures you end up with a tender roast.

Leaving this on can cause the beef to become chewy, which isn’t very pleasant.

A sharp knife will do wonders here, making trimming much easier!