Category
Beef, Pork and Lamb
The delicious herb-loaded beef tenderloin roast is a perfect dish for the holidays or any special occasion.
Persons
4
Serving Size
1 slice
Prep Time
45 minutes
Cook Time
2 hours
Wait Time
40 minutes
Total Time
2 hours, 45 minutes
Notes
Butterflying, stuffing and rolling and tying the roast can be actually done a day ahead. The flavors get into the meat a bit more.
Ingredients
- 1 ea Sweet Onion, sliced very thin
- 2 cloves garlic, minced
- salt and pepper
- olive oil
- 2-3 lb beef tenderloin roast (excess fat and silverskin removed)
- 1 Tbsp Sauce Goddess Big Tom's Roasting Rub
- 1 -2 Tbsp Sauce Goddess Super Chunk Steakhouse Rub
- 2 Tbsp Prepared Horseradish
- Fresh sage, rosemary and thyme (for garnish)
- Butcher's string (for tying up the roast)
Instructions
- Saute the onion in olive and salt and pepper until almost translucent.
- Add garlic and saute until completely cooked.
- Set aside to cool for 30 minutes.
- If the butcher didn't remove the silverskin and excess fat for you, you'll have to start by doing this prep step.
- Butterfly the roast (in thirds) by slicing partial through the meat lengthwise. This will create a rectangle of meat that is twice as wide and thinner.
- Sprinkle the opened up roast with Big Tom's Roasting rub.
- Add a light sprinkle of Super Chunk Steakhouse.
- Add cooked and cooled onions and horseradish. Leave about 2" of meat without the onions at each end. This minimizes them leaking out as it is rolled.
- Place strings under the roast running horizontal to the grain of the meat. Each one should around 15" long to wrap completely around the roast and tie tightly.
- Now carefully roll the roast on itself.
- Tie it tightly.
- Place it on a rack in a roasting pan. (or you can stop and place it in the fridge and cook the next day)
- Preheat the over to 450.
- Oil the outside of the roast and sprinkle on more Steakhouse seasoning.
- Place the room temperature roast in the very hot oven for 30 minutes.
- Reduce heat to 250 and cook for another 15-20 minutes. Depends the done level you want.
- Turn the oven off and keep the door closed for another 30 minutes.
- Remove from the oven and let it rest for 20 minutes.
- Slice and serve.
