Herb Seared Tenderloin of Beef

beef tenderloin pic_1200
NBC Connecticut

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
Contact Us