Roasted Beef Tenderloin with Horseradish Sauce Recipe

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The Comfort of Roasted Beef Tenderloin with Horseradish Sauce Recipe

There’s something undeniably special about sinking your teeth into a perfectly roasted beef tenderloin. I love how this cut is both tender and elegant, offering a buttery texture that just melts in your mouth. Pairing it with a creamy horseradish sauce adds a delightful sharpness that complements the rich, velvety beef beautifully.

If you’re like me, you might reserve this dish for celebrations or cozy weekend dinners when you want something that feels a bit luxurious without being fussy. You’ll notice this Roasted Beef Tenderloin with Horseradish Sauce Recipe manages to blend comfort and sophistication effortlessly, making it a go-to whenever you want to impress or indulge at home.

The aromas that fill your kitchen as the beef roasts—the garlic, thyme, and gentle smoky notes from the crust—create an inviting atmosphere that’s hard not to love. After you try this recipe, I bet it’ll find a regular spot on your dinner rotation as it has on mine.

Ingredient Guide

• Beef Tenderloin (3–4 lbs): The star of the dish—choose a well-trimmed, tied cut for even roasting and easy carving.
• Olive Oil: Helps build a golden crust, enhancing flavor and locking in moisture.
• Kosher Salt & Black Pepper: Simple but critical seasonings to highlight natural beef flavors.
• Garlic Powder & Dried Thyme: Aromatic herbs that add warmth and earthiness without overpowering.
• Sour Cream: Provides the creamy base for the horseradish sauce, balancing heat with tang.
• Prepared Horseradish: Punchy and sharp, this gives the sauce its characteristic bite—you can adjust the amount based on your heat preference.
• Dijon Mustard: Adds subtle depth and creaminess to the sauce.
• White Wine Vinegar or Lemon Juice: Brightens the sauce with acidity to cut through the richness of the beef.

Prep Before You Begin

Setting yourself up for success is the key here. Start by removing your beef tenderloin from the fridge at least 30 minutes before cooking to let it come to room temperature. This ensures even cooking and a juicy interior. Preheat your oven to a robust 450°F—the high heat is essential for developing that crispy, golden crust you want on your tenderloin. Having all your ingredients weighed and ready to go will keep things smooth once you begin seasoning and roasting.

How to Make Roasted Beef Tenderloin with Horseradish Sauce Recipe

1. Bring the beef to room temperature. Take the tenderloin out of the fridge about 30 minutes before roasting. This gives you an even cook and avoids a cold center.
2. Preheat your oven to 450°F. High heat helps form a glorious crust while sealing the juices inside.
3. Season the tenderloin generously. Rub the beef all over with olive oil, then sprinkle kosher salt, black pepper, garlic powder, and dried thyme. I love doing this by hand—it’s like giving the beef a flavorful hug.
4. Place the tenderloin on a rack in a roasting pan. Elevating the meat lets hot air circulate, ensuring an evenly cooked, crispy exterior.
5. Roast until the desired doneness. For medium-rare, target an internal temp of about 130°F; the beef will continue to cook as it rests, hitting a perfect 135°F. Depending on your oven, this usually takes around 25–30 minutes.
6. Make the creamy horseradish sauce while the beef roasts. In a bowl, whisk together sour cream, prepared horseradish, Dijon mustard, white wine vinegar or lemon juice, salt, and black pepper. Adjust horseradish to taste for more or less zing, then chill until serving.

7. Rest the beef for at least 15 minutes before slicing. This crucial step lets the juices redistribute, giving you tender, juicy slices instead of dry edges.
8. Slice against the grain for ultimate tenderness. You’ll notice the texture is velvety and melts beautifully in your mouth.
9. Plate and serve with a generous dollop of the creamy horseradish sauce. The cool, zesty sauce contrasts perfectly with the warm, savory beef, making every bite sing.

Creative Variations for Roasted Beef Tenderloin with Horseradish Sauce Recipe

• Swap dried thyme for fresh rosemary or sage to add a piney, aromatic twist.
• Add a splash of red wine or balsamic vinegar to the horseradish sauce for deeper flavor complexity.
• Try using Greek yogurt instead of sour cream for a lighter, tangier sauce.
• Season the beef with smoked paprika or cayenne for an unexpected smoky kick.
• Serve alongside roasted root vegetables or creamy mashed potatoes for a complete comfort meal.
• Use the leftover sliced beef in sandwiches or salads the next day for a versatile bonus meal.

Storage, Freezing & Reheating

• Refrigerate leftovers: Store cooked beef and horseradish sauce separately in airtight containers for up to 3 days.
• Freeze the beef tenderloin: If wrapped tightly, the cooked beef freezes well for up to 2 months—defrost overnight in the fridge.
• Reheat gently: Warm beef gently in a low oven (275°F) wrapped in foil to avoid drying it out.
• Sauce lasting: Horseradish sauce keeps fresh in the fridge for about 1 week, but always give it a sniff before using.

Roasted Beef Tenderloin with Horseradish Sauce Recipe FAQs

• Q: Can I use fresh horseradish instead of prepared?
  Yes, but start with a smaller amount and taste as you go; fresh horseradish is more potent and less creamy.
• Q: How do I know when the beef is perfectly cooked?
  Use a meat thermometer—130°F internal temp will give you medium-rare after resting.
• Q: Can I prepare the horseradish sauce in advance?
  Absolutely. Making the sauce a few hours ahead lets the flavors meld nicely.
• Q: Is tying the beef tenderloin necessary?
  Tying helps the beef keep its shape and cook evenly, especially if the tenderloin has uneven thickness.
• Q: What sides pair well with this dish?
  Roasted vegetables, creamy mashed potatoes, or a fresh green salad are all great choices to complement the richness.

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