Beef Tenderloin with Onion Blossom Horseradish┃Perfect Recipe for Tenderloin | Terrapin Ridge Farms | Gourmet Sauces, Spreads, Dips, Mixes, and Specialty Foods

Free Shipping at $55.00 Always!            $6.95 Flat Rate Shipping at $30.00!           *SHIPPING DELAYS DUE TO FREEZING TEMPS*

Beef Tenderloin with Onion Blossom Horseradish┃Perfect Recipe for Tenderloin

Beef Tenderloin with Onion Blossom Horseradish┃Perfect Recipe for Tenderloin

This juicy, delicious red meat is definitely a staple the Holiday dinner table. In fact, here at Terrapin Ridge Farms we think beef tenderloin gets the short end of the stick when it comes to Holiday meats. Give this beef tenderloin recipe a try this Christmas.

Ingredients:
4-5 pounds of Beef Tenderloin (you can get it trimmed and tied at the butcher)
Sea Salt
Black Pepper
Vegetable Oil
Onion Blossom Horseradish Dip

Directions:
We suggest asking your butcher to prepare the tenderloin for cooking, see below for tying instructions if your tenderloin is not prepared. Allow tenderloin to cool in fridge for approx one night (12 hrs) and then allow tenderloin to remain at room temperature at least one hour before roasting. Preheat oven to 430 degrees farenheit. Rub salt and pepper all over beef tenderloin. Prepare vegetable oil in a frying pan, once hot sear all four sides of the beef tenderloin. The outside should be brown. Once seared, place on lightly greased baking dish and cook for approx 20-30 minutes or until beef tenderloin is at your desired temperature.Transfer roast to a carving board and let sit for 15 minutes. Cut into 1/2 inch slices and serve with our Onion Blossom Horseradish Dip .

Beef Tenderloin Temperature Guide:
Rare- 115-120 d F
Medium Rare- 120-125 d F
Medium- 130-135 d F

Tying with Kitchen Twine:
Place the beef tenderloin over pre cut kitchn twine, spaced about one inch and tie each piece of twine. Tying the roast helps keep the juices inside and helps the roast keep it shape, as meat expands when it cooks and looses some of it delicious juice. 

Products in this Blog Post: