Melt-in-your-mouth Blackened Beef Tenderloin is simple to prepare in the oven with a rustic, flavorful rub. It makes an impressive center dish year-round and is especially fitting for the holiday table.
Top the roast with homemade horseradish butter and serve with roasted potatoes or creamy mashed potatoes for a truly memorable meal.
This recipe was created in collaboration with the California Beef Council.
Table of contents
- Instructions
- How to make horseradish butter
- What to serve with it
- How much to serve per person
- How to purchase beef tenderloin
- More beef recipes
- Ingredients
- Notes
- Nutrition Facts
Few dishes make as grand a statement as a whole beef tenderloin. This large, elegant cut of beef is the source of filet mignon steaks when sliced, and it’s celebrated for its tenderness. While tenderloin can be pricier than other cuts, roasting an entire piece at home delivers exceptional flavor and texture while often costing far less than individual restaurant filets.
The secret to this preparation is a straightforward blackening seasoning that crisps on the exterior while the center stays juicy and tender. A quick sear on the stovetop to develop a crust, followed by a short roast in a hot oven, yields a perfectly cooked tenderloin. Finish with a pat of horseradish butter for bright, savory richness.
Instructions
Follow these steps for a reliably impressive Blackened Beef Tenderloin. For best results, use an instant-read thermometer to monitor internal temperature.
- Remove the beef tenderloin from the refrigerator about one hour before roasting to come closer to room temperature. This promotes even cooking.
- If there is excess fat or silver skin, trim it away with a sharp knife so the rub can contact the meat evenly.
- Tie the tenderloin with kitchen twine every inch or so. Tying creates a uniform shape so the whole roast cooks evenly.
- In a small bowl, mix paprika, salt, garlic powder and onion powder. Add cayenne pepper, black pepper, thyme and oregano to complete the blackening rub.
- Rub the spice mixture generously and evenly over the surface of the tenderloin.
- Heat a large skillet or heavy grill pan over high heat until very hot. Add a small amount of oil and sear the tenderloin on all sides, about 1 minute per side, to build a flavorful crust.
- Transfer the seared tenderloin to a wire rack set over a baking sheet. This allows hot air to circulate and keeps the crust crisp.
- Roast in a preheated 425°F oven for approximately 25 minutes, or until an instant-read thermometer inserted into the center reads 130°F for medium-rare. If you prefer medium, roast to 135°F.
- Remove from the oven and tent loosely with foil. Let the roast rest for 10–15 minutes to allow juices to redistribute before slicing.
How to make horseradish butter
- In a small bowl, combine 1/4 cup softened salted butter, 1 tablespoon prepared horseradish, 1 tablespoon chopped fresh chives, 1 teaspoon lemon zest and one crushed garlic clove.
- Mix thoroughly, shape into a log or mound, and wrap tightly in plastic wrap.
- Chill in the refrigerator for at least 20 minutes before serving. Slice rounds to place on top of warm slices of beef right before serving.
- Quick tip: horseradish butter keeps up to two weeks in the refrigerator or up to six months in the freezer. It’s also excellent on bread, vegetables and seafood.
What to serve with it
This blackened tenderloin pairs beautifully with a medium-bodied red wine such as Cabernet Sauvignon or any favorite full-flavored red. For sides, combine a potato dish with a vegetable to create a balanced plate. Classic pairings include roasted potatoes, mashed potatoes, creamed corn, roasted broccolini, green beans with bacon and blue cheese, or scalloped potatoes with brussels sprouts.
For holiday entertaining, chose two or three complementary sides and a simple green salad to round out the meal.
How much to serve per person
A helpful rule of thumb is to plan on about 1/2 pound of beef per person when serving tenderloin. For example, for 12 guests, allow roughly 6 pounds of raw tenderloin to ensure generous portions and some leftovers for seconds.
How to purchase beef tenderloin
Many large grocery and wholesale stores carry packaged beef tenderloins. If your local store does not, ask the butcher to trim and tie a whole tenderloin to the size you need. Packaged items may be labeled as beef tenderloin or beef tenderloin roast—both are suitable for this recipe.
More beef recipes
If you enjoy hearty, crowd-pleasing beef entrees, consider trying other recipes such as Slow Cooker Beef Ragu, Marinated Grilled Tri Tip, French Onion Pot Roast, Herb-Crusted Beef Tenderloin with Horseradish Sauce, Coffee-Crusted Tri Tip with Balsamic Reduction, or classic Beef Wellington. These dishes scale well for gatherings and offer a variety of flavors and cooking techniques.
Blackened Beef Tenderloin
Ingredients
Blackened Beef Tenderloin
- 3 lb beef tenderloin
- 1 tbsp paprika
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
Horseradish Butter
- 1/4 cup salted butter, softened
- 1 tbsp prepared horseradish
- 1 tbsp fresh chives, chopped
- 1 tsp lemon zest
- 1 garlic clove, crushed
Instructions
Blackened Beef Tenderloin
- Remove the tenderloin from the refrigerator 1 hour before roasting and preheat the oven to 425°F.
- Tie the roast every 1 inch with kitchen twine to ensure even cooking.
- Combine paprika, salt, garlic powder, onion powder, cayenne, black pepper, thyme and oregano in a small bowl.
- Rub the spice mixture all over the tenderloin.
- Sear the tenderloin in a hot skillet or grill pan for about 1 minute per side to develop a crust.
- Transfer to a wire rack set over a baking sheet and roast in the oven for about 25 minutes, or until a thermometer reads 130°F for medium-rare.
- Remove from the oven and let rest for 10 minutes before slicing.
Horseradish Butter
- Combine the butter, prepared horseradish, chives, lemon zest and crushed garlic in a small bowl.
- Shape into a log, wrap tightly, and refrigerate for at least 20 minutes.
- Serve slices of the chilled butter on top of warm tenderloin slices.
Notes
- Beef Tenderloin: Plan on about 1/2 pound per guest when purchasing tenderloin.
- Horseradish Butter: If you do not have salted butter, add 1/4 teaspoon salt. The butter stores up to two weeks refrigerated or up to six months frozen.
- Temperature Tips: Use an instant-read thermometer and remember the roast will rise a few degrees while resting. Resting is essential to preserve juiciness.
Nutrition Facts
Calories: 701 kcal (35%)
Carbohydrates: 2 g (1%)
Protein: 42 g (84%)
Fat: 57 g (88%)
Saturated Fat: 25 g (125%)
Cholesterol: 179 mg (60%)
Sodium: 966 mg (40%)
Potassium: 735 mg (21%)
Fiber: 1 g (4%)
Sugar: 1 g (1%)
Iron: 6 mg (33%)