Carved Marinated Beef Tenderloin Recipe
with Brioche Rolls & Creamy Horseradish Sauce
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Ingredients
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Marinated Beef Tenderloin
Brioche Rolls
Creamy Horseradish Sauce
Method
Marinated Beef Tenderloin
- 1
Prepare the Marinade
In a large bowl, combine the olive oil, soy sauce, minced garlic, chopped rosemary, black pepper, salt, and red wine vinegar. Mix well until fully combined.
- 2
Marinate the Beef
Place the beef tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight.
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C) about 30 minutes before you plan to cook the beef.
- 4
Roast the Beef
Remove the beef from the marinade and let it come to room temperature. Place it on a roasting pan and roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 5
Rest the Beef
Once cooked, remove the beef from the oven and let it rest for 10-15 minutes before carving.
Brioche Rolls
- 6
- 7
Toast the Rolls
Place the buttered brioche rolls in the skillet and toast until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.
Creamy Horseradish Sauce
- 8
Make the Sauce
In a small bowl, mix together the sour cream, prepared horseradish, lemon juice, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.