If you’re searching for a show-stopping main course that’s elegant yet approachable, this Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe is your new best friend. Imagine a tender, juicy beef tenderloin roast, perfectly seared to develop a luscious crust, then roasted to mouthwatering perfection. Paired with a creamy horseradish sauce that brings a refreshing zing without overpowering the meat, this dish is not only a feast for the palate but also a celebration of simple, rich flavors that elevate any meal. Whether you’re cooking for a special occasion or a cozy dinner at home, this recipe promises both comfort and sophistication in each bite.
Ingredients You’ll Need
The magic of this Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe comes down to a handful of essential ingredients that each play a vital role. From the tenderloin’s lean, buttery texture to the boldness of fresh herbs and the gentle kick of the horseradish sauce, every element is thoughtfully chosen to create harmony of flavor and texture.
- 4 to 5 lb beef tenderloin, trimmed and tied: The star cut—lean, tender, and perfect for roasting evenly.
- 1 tsp salt: Essential for seasoning and enhancing the natural flavors of the beef.
- ½ tsp black pepper: Adds a subtle heat and depth to the seasoning.
- 2 tbsp olive oil: For a sizzling sear that locks in juices and develops that irresistible crust.
- 4 tbsp salted butter, softened: Brings richness and helps the herbs and horseradish meld beautifully.
- 2 tsp garlic, minced: Provides aromatic warmth and a savory base note.
- 1 tsp prepared horseradish or Dijon mustard: Delivers a creamy tang with a gentle bite, perfect for the sauce and seasoning.
- 1 tsp minced rosemary or thyme: Fresh herbs that add an earthy, fragrant finish.
How to Make Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
Step 1: Prepare and Season the Tenderloin
Start by tying your trimmed beef tenderloin pieces with butcher’s twine. This simple step ensures the meat holds a uniform shape, allowing it to cook evenly and look stunning when sliced. Generously season all sides with salt and black pepper and then let the tenderloin rest at room temperature for about 2 hours. This resting period is the secret to even cooking, helping the roast cook through gently and retain its juicy tenderness.
Step 2: Preheat the Oven
Set your oven to 425°F (220°C) to get it ready for roasting. This high heat will help create a caramelized exterior while cooking the beef just right on the inside. Having the oven preheated ensures a smooth transition after searing.
Step 3: Sear to Perfection
Warm olive oil in a heavy skillet over medium-high heat. Once shimmering, add your tenderloin and sear each side for 3 to 5 minutes until a golden crust forms. This crucial step locks in the meat’s natural juices and infuses that irresistible flavor and texture contrast—crispy outside and tender inside.
Step 4: Mix the Flavorful Butter Spread
While searing, blend softened butter with minced garlic, prepared horseradish (or Dijon mustard), and freshly minced rosemary or thyme. This creamy mixture elevates the roast by adding a garlicky, herbaceous kick paired with a subtle heat from horseradish that complements without overpowering.
Step 5: Coat the Roast with the Butter Mixture
Once seared, spread the butter-herb horseradish mixture generously over the tenderloin. This lush coating bastes the meat during roasting and infuses it with even more flavor, making every bite rich and layered.
Step 6: Roast to Desired Doneness
Insert a probe thermometer into the thickest part of the tenderloin to monitor cooking. Transfer the skillet directly to the oven (or move the roast to a baking dish if your skillet isn’t oven-safe) and roast for 20 to 25 minutes. You’re aiming for that perfect internal temperature whether you prefer rare, medium-rare, or medium—this thermometer trick ensures precision.
Step 7: Rest, Slice, and Serve
After roasting, let your beef tenderloin rest for 10 to 15 minutes before slicing. Resting allows the juices to redistribute, guaranteeing moist, tender slices. Then carve and get ready to enjoy one of the most luscious beef roasts you’ll ever have!
How to Serve Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
Garnishes
Fresh garnishes bring vibrancy and a touch of elegance to your plate. Sprinkle finely chopped parsley or fresh thyme leaves over the sliced tenderloin for a pop of green and herbal freshness. A few thin lemon zest shavings can brighten the rich flavors beautifully. These small details make the dish even more inviting.
Side Dishes
This beef tenderloin pairs wonderfully with classic sides like roasted garlic mashed potatoes or creamy gratin dauphinois. For something lighter, a crisp arugula salad with shaved Parmesan and a tangy vinaigrette adds a lovely balance. Roasted seasonal vegetables like carrots, asparagus, or Brussels sprouts also complement the beef’s richness perfectly.
Creative Ways to Present
Presentation is part of the joy of serving this recipe. Consider slicing the tenderloin into medallions and stacking them for height on individual plates. Drizzle extra creamy horseradish sauce artfully around the plate or serve it as a dipping sauce on the side. If hosting a party, arrange slices on a large wooden cutting board with herb sprigs and small bowls of sauce for a stunning, shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover roasted beef tenderloin stores beautifully in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days to keep the flavors fresh and the texture tender. When storing, keep the creamy horseradish sauce separate to preserve its texture and brightness.
Freezing
If you want to freeze portions, wrap leftovers tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen beef tenderloin maintains good quality for up to 2 months. Remember to freeze the sauce separately in a small airtight container to maintain its creaminess after thawing.
Reheating
To reheat, gently warm beef slices in a low oven (about 250°F / 120°C) wrapped in foil, or warm them in a skillet over medium-low heat to avoid drying the meat. Reheat the creamy horseradish sauce on low in a small saucepan, stirring often, or briefly in the microwave to keep it smooth and flavorful.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and even cooking, you can substitute with a center-cut sirloin roast or ribeye roast. Keep in mind that cooking times and textures will vary, and the result may be less tender.
What if I don’t have fresh herbs like rosemary or thyme?
Dried herbs can work in a pinch. Use about one-third the amount of fresh herbs called for in the recipe since dried herbs are more concentrated. Just mix them into the butter mixture as usual.
Is there a way to make the horseradish sauce spicier?
Absolutely! Increase the amount of prepared horseradish or add a pinch of cayenne pepper for extra kick. Taste your butter mixture as you go to find the right heat level for your palate.
How do I know when the beef is cooked perfectly?
Using a meat thermometer is your best bet. Aim for about 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium. Remember the beef will continue to cook slightly while resting.
Can I make the creamy horseradish sauce ahead of time?
Yes! You can prepare the horseradish butter ahead and store it refrigerated in an airtight container. Bring it to room temperature before spreading on the seared tenderloin for easy prep on cooking day.
Final Thoughts
This Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe is truly a shining example of how simple ingredients, handled with care, can result in something extraordinary. The harmony of juicy, tender beef with the subtle heat and creaminess of horseradish sauce makes this dish unforgettable. I can’t encourage you enough to try it—whether for your next celebration or just because you deserve a special meal. Bon appétit!
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Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus 2 hours resting time
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Beef Tenderloin with Creamy Horseradish Sauce is a sophisticated yet straightforward main course perfect for special occasions. The beef tenderloin is seasoned, seared to develop a rich crust, and then oven-roasted to tender perfection. A flavorful butter mixture infused with garlic, horseradish, and herbs adds depth and a creamy texture that complements the juicy beef beautifully. Served sliced, it’s ideal for an elegant dinner that impresses without fuss.
Ingredients
Beef Tenderloin
- 4 to 5 lb beef tenderloin, trimmed, cut into two pieces, and tied
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
Butter Mixture
- 4 tbsp salted butter, softened
- 2 tsp garlic, minced
- 1 tsp prepared horseradish or Dijon mustard
- 1 tsp minced rosemary or thyme
Instructions
- Prepare and season the tenderloin: Tie the trimmed beef tenderloin pieces with butcher’s twine to maintain an even shape during cooking. Season generously with salt and black pepper on all sides. Let rest at room temperature for about 2 hours to ensure even cooking.
- Preheat the oven: Set your oven to 425°F (220°C) to get ready for roasting the tenderloin.
- Sear the beef: Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place the tenderloin in the skillet and sear each side for 3-5 minutes, forming a golden-brown crust that seals in flavors.
- Make the butter mixture: While searing, combine softened butter, minced garlic, horseradish (or Dijon mustard), and minced rosemary or thyme in a small bowl. Mix well.
- Coat the tenderloin with butter mixture: Spread the flavorful butter blend evenly over the seared tenderloin to enhance flavor and moisture.
- Roast in the oven: Insert a probe thermometer into the thickest part of the tenderloin. Transfer the skillet directly to the oven (or use a baking dish if the skillet is not oven-safe) and roast for 20-25 minutes until the thermometer reaches your preferred doneness (typically 125°F for medium-rare).
- Rest and serve: Remove the tenderloin from the oven and let it rest for 10-15 minutes to allow juices to redistribute. Slice and serve with the creamy horseradish butter sauce.
Notes
- Allowing the beef to rest at room temperature before cooking ensures it cooks evenly throughout.
- Tying the tenderloin helps it maintain shape, which promotes even roasting.
- Use a meat thermometer to achieve your perfect preferred doneness; 125°F for medium-rare, 135°F for medium.
- Resting the meat after roasting is essential to keep it juicy and flavorful.
- If horseradish is unavailable, Dijon mustard makes a great alternative in the butter mixture.
