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Perfect Beef Tenderloin Recipe with Easy Horseradish Sauce

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A foolproof recipe for perfectly cooked beef tenderloin with a creamy, tangy horseradish sauce. This impressive yet simple dish is perfect for dinner parties and special occasions.

Ingredients

Scale
  • 1 whole beef tenderloin (3–4 pounds), trimmed and tied
  • 2 tablespoons olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons unsalted butter, softened
  • 1 cup sour cream
  • ¼ cup prepared horseradish, drained
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar (optional)
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • 1 tablespoon fresh chives, finely chopped

Instructions

  1. Remove the tenderloin from the refrigerator 45-60 minutes before cooking to take the chill off.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme to make a herb butter paste.
  3. Preheat your oven to 425°F. Pat the tenderloin dry with paper towels and season generously on all sides with kosher salt and black pepper.
  4. Heat a cast-iron skillet over medium-high heat for about 3 minutes until smoking hot. Add olive oil and swirl to coat. Sear the tenderloin for 2-3 minutes per side until deeply browned (about 8-10 minutes total).
  5. Transfer the seared tenderloin to a cutting board and spread the herb butter all over the warm meat. Return to the skillet or transfer to a wire rack on a baking sheet.
  6. Roast in the preheated oven for 20-25 minutes for medium-rare (130-135°F internal temperature) or 25-30 minutes for medium (140-145°F). Start checking temperature at 18 minutes.
  7. Transfer the tenderloin to a cutting board, tent loosely with foil, and let rest for 15-20 minutes.
  8. While the meat rests, make the horseradish sauce: In a medium bowl, whisk together sour cream, drained horseradish, mayonnaise, Dijon mustard, lemon juice, white wine vinegar (if using), salt, and white pepper. Fold in chopped chives. Cover and refrigerate until ready to serve.
  9. Remove kitchen twine from the rested tenderloin. Slice against the grain into ½-inch to ¾-inch thick slices. Arrange on a platter, drizzle with some sauce, and serve remaining sauce on the side.

Notes

Pat the tenderloin dry before seasoning for a better crust. Tie the tenderloin if not already tied for even cooking. Use a thermometer for accuracy. Let the meat rest properly. The sauce can be made a day ahead.

Nutrition

Keywords: beef tenderloin, horseradish sauce, dinner party, roast beef, holiday recipe

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