If you’re looking to impress your friends and family with an elegant yet approachable dish, this Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe is your new best friend in the kitchen. Juicy, tender beef paired with a zesty, velvety horseradish sauce creates a harmony of flavors that will have everyone asking for seconds. Whether it’s a special occasion or simply a weekend treat, this recipe brings sophistication and comfort all on one plate, making every bite a celebration.
Ingredients You’ll Need
Preparing this Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe is delightfully simple, thanks to the few but essential ingredients that each contribute unique flavors and textures. From the meaty richness of the beef to the bright punch of horseradish in the sauce, every component plays a crucial role.
- Beef tenderloin (3–4 pounds): The star of the dish, this cut is naturally tender and flavorful when cooked just right.
- Olive oil (2 tablespoons): Helps to create a deliciously crisp crust while locking in moisture.
- Kosher salt (2 teaspoons): Essential for bringing out the natural flavors of the beef.
- Black pepper (1 teaspoon): Adds a gentle heat that balances the beef’s richness.
- Garlic powder (1 teaspoon): Infuses a subtle aromatic depth without overpowering the meat.
- Dried thyme (1 teaspoon): Brings a savory herbaceous note that complements the beef perfectly.
- Sour cream (1/2 cup): The creamy base for the horseradish sauce that adds tang and smoothness.
- Prepared horseradish (2 tablespoons): Delivers the trademark spicy kick that elevates the sauce.
- Dijon mustard (1 tablespoon): Adds mild sharpness and complexity to the sauce.
- White wine vinegar or lemon juice (1 teaspoon): Provides a bright acidity that balances richness.
- Salt (1/4 teaspoon) and black pepper (1/8 teaspoon): Fine tune the seasoning of the sauce for perfect harmony.
How to Make Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
Step 1: Bring the Beef to Room Temperature
About 30 to 60 minutes before cooking, take the beef tenderloin out of the refrigerator to let it come to room temperature. This step ensures even cooking throughout the roast and a juicier final result.
Step 2: Preheat and Prepare the Beef
Preheat your oven to 450°F. Use paper towels to pat the beef dry—this helps create a beautiful crust when roasting. Rub the entire tenderloin with olive oil, then evenly season with kosher salt, black pepper, garlic powder, and dried thyme. This seasoning blend adds complexity without overshadowing the meat’s natural flavor.
Step 3: Roast the Tenderloin
Place the beef on a rack inside a roasting pan or on a foil-lined baking sheet. Roast it for about 25 to 30 minutes if aiming for medium-rare, or adjust time as needed based on your preferred doneness. To be precise, use a meat thermometer and pull the beef out once it reaches an internal temperature of 130°F. This ensures a tender, juicy center with a gorgeous crust.
Step 4: Rest the Meat
Once the beef comes out of the oven, transfer it onto a cutting board and tent loosely with foil. Resting for 15 to 20 minutes is critical to allow the juices to redistribute, which means every slice will be perfectly moist.
Step 5: Whisk Together the Creamy Horseradish Sauce
While the beef is roasting, combine sour cream, prepared horseradish, Dijon mustard, white wine vinegar (or lemon juice), salt, and black pepper in a small bowl. Whisk until smooth, adjust the horseradish to taste if you want a bolder kick. Chill the sauce until you’re ready to serve. Its cool creaminess offers a beautiful contrast to the warm, savory tenderloin.
Step 6: Slice and Serve
Slice the rested beef into medallions about half an inch to one inch thick. Serve each portion generously topped with or alongside the creamy horseradish sauce to enjoy the harmonious pairing that makes this Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe unforgettable.
How to Serve Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of green color and a subtle fresh flavor that livens up the plate. For a touch of elegance, you can also add thinly sliced radishes or a few microgreens on top to complement the creamy horseradish sauce beautifully.
Side Dishes
This dish pairs wonderfully with classic sides such as roasted garlic mashed potatoes, sautéed green beans, or a simple arugula salad with lemon vinaigrette. These sides enhance the tenderloin without competing with the boldness of the horseradish sauce, keeping the meal balanced and memorable.
Creative Ways to Present
For an unexpected twist, serve slices of the beef tenderloin on toasted crostini topped with a dollop of creamy horseradish sauce and a sprinkle of crispy fried onions. This recipe also shines sliced thin for sandwiches, layered with arugula and a smear of horseradish sauce in a crusty baguette for an indulgent lunch.
Make Ahead and Storage
Storing Leftovers
Wrap leftover beef tenderloin tightly in foil or store in an airtight container to preserve its flavor and moisture. It will keep well in the refrigerator for up to 3 days, making it perfect for quick meals following your feast.
Freezing
You can freeze cooked leftovers by placing slices in a freezer-safe container or heavy-duty freezer bag, separated with parchment paper to avoid sticking. For best quality, consume within 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
To maintain tenderness, reheat the beef slices gently in a low oven (about 250°F) or in a covered skillet over medium-low heat. Avoid microwaving if possible, as it may dry out the meat. Rewarm the creamy horseradish sauce separately and serve it cold or at room temperature for the best contrast.
FAQs
Can I use another cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and mild flavor, you could try using a center-cut sirloin or strip loin if you prefer. Just adjust cooking times accordingly, as these cuts vary in thickness and fat content.
Is the creamy horseradish sauce very spicy?
The horseradish adds a pleasant bite but the sour cream and Dijon mustard balance it out, resulting in a sauce that’s zesty but not overwhelming. You can always adjust the amount of horseradish to suit your taste.
How do I know when the beef is perfectly cooked?
Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of 130°F before resting. The temperature will rise a few degrees as it rests, ensuring a juicy finish.
Can I prepare the horseradish sauce ahead of time?
Absolutely! The sauce can be made up to a day in advance and kept chilled in the refrigerator. This allows the flavors to meld beautifully and makes meal prep even easier.
What if I don’t have a roasting rack?
No worries! You can place the tenderloin directly on a foil-lined baking sheet or in a roasting pan. Just be sure to turn it partway through cooking to promote even browning, or consider using a wire rack substitute like a bed of sliced onions or carrots.
Final Thoughts
This Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe is a shimmering gem in any cookbook or dinner repertoire. Its balance of juicy, tender beef and bright, tangy sauce turns any gathering into a special occasion. Give it a try and watch it become your go-to recipe when you want to make a truly impressive, comforting meal that everyone will love.
Print
Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This elegant Roasted Beef Tenderloin with Creamy Horseradish Sauce is a perfect centerpiece for any special occasion. Tender, juicy beef is seasoned with herbs and roasted to perfection, then paired with a tangy, creamy horseradish sauce that complements the rich flavors beautifully.
Ingredients
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
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
- Prepare the Tenderloin: Remove the beef tenderloin from the refrigerator 30–60 minutes before cooking to bring it to room temperature. Preheat your oven to 450°F. Pat the tenderloin dry with paper towels to ensure a good roast.
- Season the Beef: Rub the entire surface of the tenderloin with olive oil. Evenly season it with kosher salt, black pepper, garlic powder, and dried thyme, making sure all sides are well coated.
- Roast the Tenderloin: Place the beef on a rack in a roasting pan or on a foil-lined baking sheet. Roast in the preheated oven for 25–30 minutes for medium-rare doneness, or longer if you prefer more done. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
- Rest the Meat: Once the roast reaches your desired temperature, transfer it to a cutting board. Tent it loosely with foil and let it rest for 15–20 minutes to allow the juices to redistribute.
- Make the Horseradish Sauce: While the beef roasts, combine sour cream, prepared horseradish, Dijon mustard, white wine vinegar or lemon juice, salt, and black pepper in a small bowl. Whisk to blend well and chill until serving.
- Slice and Serve: Slice the rested beef tenderloin into 1/2 to 1-inch thick medallions. Serve alongside the chilled creamy horseradish sauce for a delicious contrast of flavors.
Notes
- For deeper flavor, sear the beef in a hot skillet for 2–3 minutes per side before roasting.
- Leftover roasted tenderloin sandwiches with arugula and crusty bread make a tasty next-day meal.
