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!
Servings: 6
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
Instructions
- 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.
- 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.
- 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.
- 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.
- After the beef is cooked, let it rest for at least 15 minutes before slicing.
- Serve with the horseradish sour cream on the side.