Roasted Beef Tenderloin with Creamy Horseradish Sauce
A classic and elegant roasted beef tenderloin served with a creamy horseradish sauce, perfect for special occasions and family dinners.
Ingredients
For the beef
- 2-3 lbs beef tenderloin Look for a well-marbled cut.
- 2 tablespoons olive oil For searing the beef.
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the sauce
- 3 tablespoons freshly grated horseradish Or 2 tablespoons prepared horseradish.
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives Plus more for garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the beef tenderloin dry with paper towels, rub with olive oil, and season with salt and pepper.
Cooking
- Heat olive oil in an oven-safe skillet over medium-high heat and sear the tenderloin on all sides for about 3-4 minutes each side.
- Transfer the skillet to the preheated oven and roast for 20-30 minutes, monitoring the internal temperature.
- Remove from the oven, cover loosely with foil, and allow the tenderloin to rest for 10-15 minutes.
Making the Sauce
- In a bowl, whisk together sour cream, Dijon mustard, and horseradish. Season with salt and pepper to taste, then stir in chopped chives.
Serving
- Slice the rested beef tenderloin into thick medallions and serve with a generous dollop of creamy horseradish sauce.
Notes
Choose a quality cut of beef and don’t skip the resting step for juicy meat. Use a meat thermometer for perfect doneness.