Herb Seared Tenderloin of Beef - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Herb Seared Tenderloin of Beef



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    NBC Connecticut
    Beef Tenderloin

    Herb Seared Tenderloin of Beef

    • 1 cleaned tenderloin of beef, about 5-pound average
    • ½ cup chopped parsley
    • 2 Tbsp. chopped thyme
    • 2 Tbsp. chopped rosemary
    • ¼ cup course ground pepper
    • 3 Tbsp. salt
    • 4 Tbsp. oil


    • Clean excess fat and sinew of tenderloin
    • Combine parsley, thyme, rosemary, pepper and salt in bowl
    • Coat tenderloin with herb mix
    • Heat large rondo on high heat and add oil
    • Sear all sides of tenderloin, then transfer to sheet pan and roast in a 375 degree pre-heated oven for about 20 minutes or until you reach an internal temperature of 125.
    • Let rest for 5 minutes and serve sliced with horseradish sour cream sauce

    Horseradish Sour Cream Sauce

    • 1 cup sour cream
    • ¼ to ½ cup prepared horseradish
    • 1 Tbsp. course ground black pepper
    • 1 Tbsp. Worcestershire sauce