Carved Beef Or Bison Tenderloin, Roasted Rare Recipe

Time1h

Serves8

With whipped horseradish sauce and rolls.

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Ingredients

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1
Prepare the Tenderloin
Preheat your oven to 425°F (220°C). Season the beef or bison tenderloin generously with salt and black pepper. Rub the olive oil all over the meat. If desired, tie the tenderloin with kitchen twine for even cooking.
2
Sear the Tenderloin
In a large oven-safe skillet, heat over medium-high heat. Sear the seasoned tenderloin for about 2-3 minutes on each side until browned.
3
Roast the Tenderloin
Add the fresh rosemary and thyme to the skillet. Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 125°F (51°C) for rare.
4
Rest the Meat
Remove the skillet from the oven and transfer the tenderloin to a cutting board. Let it rest for 10-15 minutes before slicing.
5
Prepare the Horseradish Sauce
While the meat is resting, whip the heavy cream in a bowl until soft peaks form. Gently fold in the prepared horseradish, Dijon mustard, and lemon juice until combined.
6
Serve
Slice the tenderloin into medallions, serve with whipped horseradish sauce, and accompany with dinner rolls.