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
Scale
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.
