Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

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

Method
 

Roast the Beef Tenderloin
  1. Season and sear the beef tenderloin, then roast in a hot oven until desired doneness.
  2. Rest the beef under foil before slicing.
Prepare the Butter and Potatoes
  1. 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.