No less than 15 friends texted me last year for my beef tenderloin recipe; it’s an all-time favorite. Make and chill the Dijon Cream Sauce up to two weeks in advance.
Ingredients
1 (2-pound) beef tenderloin, trimmed, with silver skin removed
2 tablespoons butter, softened
3 1/2 teaspoons worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1/4 cup dijon mustard
2 dashes of hot sauce
fresh parsley, for garnish
Directions
Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed 10x15-inch baking sheet with foil.
Place beef tenderloin on the prepared baking sheet. Rub with butter, then drizzle with 1 1/2 teaspoons Worcestershire sauce and sprinkle with salt and pepper. Tuck tapered end of tenderloin underneath to ensure even cooking.
Roast tenderloin in the preheated oven until an instant-read thermometer inserted into thickest part registers 135 degrees F (57 degrees C) for medium-rare, 25 to 30 minutes.
Transfer tenderloin to a cutting board and tent loosely with foil; let rest for 10 minutes. (After resting, thermometer should register 145 degrees F (63 degrees C))
For sauce, stir together mayonnaise, mustard, hot sauce, and remaining 2 teaspoons Worcestershire in a small bowl. Slice tenderloin. Serve with sauce and garnish with parsley.
