No less than 15 friends texted me last year for my beef tenderloin recipe; it’s an all-time favorite. Make and chill the Dijon Cream Sauce up to two weeks in advance.
Preparation Details
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8
Ingredients
- 1 (2-pound) beef tenderloin, trimmed, with silver skin removed
- 2 tablespoons butter, softened
- 3 1/2 teaspoons W orcestershire sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup mayonnaise
- 1/4 cup D ijon mustard
- 2 dashes of hot sauce
- fresh parsley, for garnish
Steps
- Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed 10×15-inch baking sheet with foil.
- Place beef tenderloin on the prepared baking sheet. Rub with butter, then drizzle with 1 1/2 teaspoons Worcestershire sauce and sprinkle with salt and pepper. Tuck tapered end of tenderloin underneath to ensure even cooking.
- Roast tenderloin in the preheated oven until an instant-read thermometer inserted into thickest part registers 135 degrees F (57 degrees C) for medium-rare, 25 to 30 minutes.
- Transfer tenderloin to a cutting board and tent loosely with foil; let rest for 10 minutes. (After resting, thermometer should register 145 degrees F (63 degrees C))
- For sauce, stir together mayonnaise, mustard, hot sauce, and remaining 2 teaspoons Worcestershire in a small bowl. Slice tenderloin. Serve with sauce and garnish with parsley.
