Roasted Beef Tenderloin with Horseradish Sauce Recipe
A classic and elegant roast beef tenderloin cooked to perfection and served with a creamy, tangy horseradish sauce. This recipe features a tender, flavorful beef roast seasoned with herbs and garlic, roasted in the oven for a juicy finish, paired with a smooth horseradish cream that adds a perfect kick.
- 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
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
- Prep the Beef: Remove the beef tenderloin from the fridge about 30 minutes prior to cooking to bring it to room temperature. Preheat your oven to 450°F (230°C). Rub the entire tenderloin evenly with olive oil, then season generously with kosher salt, black pepper, garlic powder, and dried thyme to enhance flavor.
- Roast the Beef: Place the seasoned beef tenderloin on a rack in a roasting pan to ensure even cooking. Insert into the preheated oven and roast for about 25 to 30 minutes for medium-rare doneness, or adjust time according to your preferred level of doneness. Remove from the oven and cover loosely with foil. Let the beef rest for at least 10 minutes to allow juices to redistribute before slicing.
- Make the Horseradish Sauce: While the beef rests, combine sour cream, prepared horseradish, Dijon mustard, white wine vinegar (or lemon juice), salt, and black pepper in a bowl. Mix well until smooth and refrigerate to chill until ready to serve. The sauce can be adjusted by adding more horseradish for a spicier flavor.
- Serve: Slice the rested beef tenderloin into thick, even slices. Serve each portion with a generous dollop of the creamy horseradish sauce alongside, complementing the rich meat with tangy creaminess.
Notes
- Bringing the beef to room temperature before roasting helps it cook more evenly.
- Use a meat thermometer for precise doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Letting the beef rest is crucial for juicy, tender slices.
- Prepared horseradish varies in heat, so adjust to taste.
- This roast is best served fresh but leftovers can be refrigerated for up to 3 days.
