Roasted Beef Tenderloin with Horseradish Dijon Rosemary Butter and Two-Style Potatoes
This roasted beef tenderloin recipe delivers a refined yet approachable main course featuring oven-roasted beef finished with a bold horseradish Dijon rosemary butter. Served alongside ultra-creamy chive Boursin mashed potatoes and classic French fondant potatoes, this dish combines tender beef, rich aromatics, and contrasting potato textures for a restaurant-quality dinner made at home.
Ingredients
Beef Tenderloin
- 1 whole beef tenderloin about 2 to 2.5 pounds, trimmed
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
Horseradish Dijon Rosemary Butter
- 4 tablespoons unsalted butter softened
- 1 tablespoon prepared horseradish
Chive Boursin Mashed Potatoes
- 2 pounds Yukon Gold potatoes peeled and cubed
French Fondant Potatoes
- 4 medium Yukon Gold potatoes peeled and cut into rounds
Instructions
Roast the Beef Tenderloin
- Season and sear the beef tenderloin, then roast in a hot oven until desired doneness.
- Rest the beef under foil before slicing.
Prepare the Butter and Potatoes
- Mix the horseradish Dijon rosemary butter and prepare both potato dishes as directed.
Notes
- Allow the beef to rest fully before slicing to retain juices.
- Fondant potatoes are best served immediately while the exterior is crisp.