Carved Beef Tenderloin Recipe

Preheat and Season

Remove the tenderloin from the refrigerator 45–60 minutes before cooking to bring it close to room temperature. Preheat oven to 475°F (245°C). Pat the tenderloin dry with paper towels. Rub olive oil over the entire roast, then evenly season with kosher salt, freshly ground black pepper, and minced garlic. Tuck thyme sprigs under the twine along the length of the roast.

Sear

Heat a large ovenproof skillet (preferably cast iron) over high heat until very hot. Add a small drizzle of oil and sear the tenderloin on all sides until deeply browned, about 2–3 minutes per side, including the ends. Use tongs to hold the roast for end searing. This develops color and flavor for slicing and for the au jus base.

Roast to Temperature

Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium — approximately 20–30 minutes for a 6 lb tenderloin, depending on oven and shape. Check temperature at 15 minutes and then every 5–7 minutes.

Rest

Remove the roast from the oven, transfer to a cutting board and tent loosely with foil. Rest for 20 minutes to allow juices to redistribute (internal temp will rise about 5–7°F). After resting, remove twine and slice across the grain into 1/4–1/2 inch thick slices for carving station service.

Deglaze and Simmer

While the roast is resting (or immediately after searing if you prefer stronger fond extraction), place the same skillet over medium heat. Add the chopped shallot and the smashed garlic clove; cook 1–2 minutes until softened but not browned. Pour in the red wine (if using) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Reduce wine by half, about 2–4 minutes.

Make the Jus

Add beef stock, thyme sprig, and bay leaf. Bring to a gentle simmer and reduce 8–12 minutes to concentrate flavor slightly. Stir in Worcestershire sauce. Taste and season with kosher salt and freshly ground pepper as needed.

Finish

Strain the jus through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Return liquid to low heat and whisk in the cold butter piece by piece off heat to slightly enrich and gloss the sauce. Keep warm for service in a small gravy pot; reheat gently if needed. Remove thyme and bay leaf before serving.

In a medium bowl combine sour cream, prepared horseradish, mayonnaise, Dijon mustard, lemon juice, and finely chopped chives. Whisk until smooth. Season with kosher salt and freshly ground black pepper to taste. Chill for at least 30 minutes to allow flavors to meld. Adjust horseradish level to taste before service (add more for extra heat).

Warm rolls in a 350°F (175°C) oven for 8–10 minutes until heated through. Brush with melted butter and sprinkle with chopped parsley just before serving.

Set up carving station: place rested, sliced tenderloin on a warm platter, offer au jus in a small pot, horseradish cream in a bowl, and warm rolls on a tray. Provide tongs, carving knife, and serving forks so guests can take slices with rolls and sauces.