- [Natasha] Hi everyone, prepare to get excited.
This is Natasha of natashaskitchen.com
and I'm sharing an unforgettably good
garlic, herb-crusted beef tenderloin.
This is so easy and produces melt-in-your-mouth tender
and juicy beef.
Preheat your over to 500˚F
with the rack in the center.
We'll start with a two-pound filet of beef,
also known as a beef tenderloin.
And if your butcher hasn't done it for you already,
use a sharp knife to trim away any silver skin
or excess fat from the beef filet.
Now, you'll need a long kitchen string to tie the beef.
Make a loop around one end of the tenderloin
and tie a firm knot.
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Now, loop the string around your hand
and pull that loop over the tenderloin.
Continue to make these loops,
tightening them as you go until your tenderloin
is fully tied.
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Tying meat is so easy and this is exactly ho the pros do it.
Once you've made five or six tight loops,
tie a knot at the end to secure the string.
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Space your loops evenly down the filet
for a prettier presentation,
and now it's time to make that garlic and herb rub.
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Start by giving your garlic cloves a rough chop
then strip half a tablespoon of fresh thyme
from two or three sprigs.
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Also strip one tablespoon of fresh rosemary leaves
from a couple of sprigs then finely mince
the garlic and herbs together.
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Transfer all of that to a small mixing bowl
then add two tablespoons of softened butter,
one tablespoon of prepared horseradish,
one and half teaspoons of salt
and a teaspoon of black pepper.
Use a fork and mash to combine.
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This already smells incredible
and adds so much flavor to the beef.
Thoroughly pat dry your meat with a paper towel.
This will help the spread to adhere easier.
Rub the mixture evenly all over the tenderloin
then transfer it to a roasting pan.
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Because not all roasts are the same thickness,
it's best to use an oven-safe thermometer
in the thickest portion of your roast
to test for doneness.
Place the tenderloin in a preheated oven
and roast at 500˚F
until it reaches your desired doneness.
We aim for medium doneness at 28 to 30 minutes
and I will leave a roasting chart
in the notes of this recipe.
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Transfer the roast to a cutting board
and loosely tent it with foil.
Then let it rest for 10 minutes before slicing.
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Duh, duh, duh.
It's been about 10 minutes and it's time
to cut into this gorgeous beef tenderloin.
Oh, and it smells so good in my kitchen.
It's making me hungry.
And, before we do anything else,
we need to remove that string
because although it tastes good, it's not edible.
(laughing)
And it just makes it much easier to carve.
So let's get rid of that first.
(humming)
Just grab some kitchen scissors
and it comes right off.
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There it is.
(laughing)
That happens sometimes, the meat will eat the string.
(laughing) Just kidding.
(laughing)
If that's going on, you've got other problems.
(laughing)
OK, so just get rid of that.
OK.
Now we can cut into this beautiful filet of beef.
Here we go.
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Oh my goodness.
And this is so tender.
I mean, you don't even need a steak knife.
You could probably cut this with a fork. (laughing)
Oh my goodness, so juicy and I'm ready to eat this.
But, before I eat this, I'm gonna add
a homemade horseradish sauce,
and this is the easiest thing ever
and it rivals fancy steakhouse restaurant's
horseradish sauces.
It is, it's just so good.
And easy.
Did I say it was easy?
It's easy. (laughing)
OK.
All right so, just a big old generous dollop
and we're gonna do this taste test.
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Look at that.
Seriously, this steak is like butter.
(giggling)
OK.
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Mmmm.
Mmm.
(light music)
OK.
(laughing)
I'm gonna eat all of this.
Good thing it's lean.
There's not a whole to of fat in this.
And, let's just take a moment to realize
that this was so easy.
I mean, it's an expensive cut of beef.
This was about $20 a pound,
but it's so easy.
You just can't go wrong following these instructions.
It is juicy, so flavorful.
I love that garlic horseradish crust on the outside.
This tenderloin is standalone amazing,
but paired with this sauce, it just takes it
to the next level and makes it taste
restaurant quality.
And the secret is in searing it on high heat
at 500 degree Fahrenheit.
It just seals in all the juices
and just makes it so good.
(laughing)
Hope you guys love this recipe.
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and we'll see you next time.
Hey, before you go, if you guys are looking
for more special occasion recipes,
make sure you check out or very popular
filet mignon and creamy mushroom sauce right over there
and right down there we've got our lobster tails
in a really good butter sauce.
Mmm.
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We'll see you next time.