Roasted Beef Tenderloin with Horseradish Sauce Recipe
A classic and elegant Roasted Beef Tenderloin served with a zesty and creamy horseradish sauce. Perfect for special occasions or a luxurious dinner, this recipe features a tender and juicy beef tenderloin seasoned with aromatic herbs and spices, roasted to perfection, and complemented by a tangy horseradish cream that enhances the rich flavors of the meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
For the Beef Tenderloin:
- 1 whole beef tenderloin (about 3–4 pounds), trimmed and tied
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
For the Creamy Horseradish Sauce:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish (or more to taste)
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar or lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prep the Beef: Remove the beef tenderloin from the fridge and allow it to come to room temperature to ensure even cooking. Meanwhile, preheat your oven to 450°F (232°C). Rub the entire tenderloin evenly with olive oil, then season thoroughly with kosher salt, black pepper, garlic powder, and dried thyme to infuse the meat with flavor.
- Roast the Beef: Position the seasoned beef tenderloin on a rack placed inside a roasting pan to allow for optimal heat circulation. Place it in the preheated oven and roast until it reaches your preferred level of doneness—about 30 minutes for medium-rare, but use a meat thermometer for accuracy. Once cooked, remove from the oven and let it rest for at least 10–15 minutes; resting allows the juices to redistribute, resulting in a tender and juicy roast when sliced.
- Make the Horseradish Sauce: In a bowl, combine the sour cream, prepared horseradish, Dijon mustard, white wine vinegar (or lemon juice), salt, and black pepper. Mix well until smooth and creamy. Refrigerate the sauce until ready to serve, which helps the flavors meld and intensify.
- Serve: After the beef has rested, slice it into thick, even pieces. Plate the slices alongside a generous dollop of the creamy horseradish sauce. This pairing perfectly balances the rich, roasted flavors of the beef with the sharp, tangy creaminess of the sauce for a deliciously satisfying meal.
Notes
- Bring the beef to room temperature before roasting for more even cooking.
- Use a meat thermometer to check doneness for perfect results (medium-rare is approximately 130°F internal temperature).
- Resting the meat after roasting is crucial for juicy slices.
- Adjust the amount of horseradish in the sauce to suit your heat preference.
- Leftover tenderloin can be refrigerated and used in sandwiches or salads.
