Roast Beef Tenderloin

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Pat the beef dry, season it all over with the salt and pepper and leave it at room temperature for 45 minutes. Heat the oven to 220°C / 425°F.

   Mark done Start 45 min timer

2. Heat the oil in a heavy roasting tin set over two burners, or a very large ovenproof frying pan, over high heat until it shimmers. Sear the tenderloin for 2 minutes on each of its 4 sides and on the ends, until deeply browned, about 10 minutes in all.

   Mark done Start 2 min timer

3. Mix the garlic, mustard, rosemary and thyme and spread the mixture over the top and sides of the seared beef.

   Mark done

4. Roast for 25 to 30 minutes, until a thermometer in the centre reads 50°C for medium-rare, or 55°C for medium.

   Mark done Start 25 min timer

5. Rest the beef on a board, loosely covered with foil, for 15 minutes. Its temperature will rise by 4 or 5 degrees.

   Mark done Start 15 min timer

6. Meanwhile, stir the soured cream, horseradish, lemon juice, chives and salt together.

   Mark done

7. Remove the string, slice the beef 1.5 cm thick and serve with the horseradish cream.

   Mark done

Chef’s Tips

• Use a thermometer. A tenderloin goes from rosy to grey in a few minutes, and the clock cannot tell you which.
• Fold the thin tail under and tie it. A tapered end cooks faster than the rest and is grey before the middle is ready.
• Rest the beef for the full 15 minutes. Sliced sooner, it loses its juices onto the board.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roasted potatoes
• Green beans with almonds
• A red wine sauce

Storage & Reheating

Keep any leftover beef in the fridge up to 3 days and eat it cold in sandwiches or salads. Reheating turns it grey and dry.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.