Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
If you’re searching for a showstopping main course that’s deceptively simple but utterly unforgettable, Roasted Beef Tenderloin with Creamy Horseradish Sauce is your answer. This is my go-to recipe when I want to impress a crowd or mark a special occasion—the beef turns out rosy and fork-tender, wrapped with a peppery garlicky crust, and every slice positively sings when paired with the cool and feisty horseradish sauce. Whether you’re hosting a holiday feast or planning an elegant dinner at home, this dish elevates any gathering to celebration status.
Ingredients You’ll Need
Let’s talk ingredients for your Roasted Beef Tenderloin with Creamy Horseradish Sauce: every element is handpicked to ensure the flavor is harmonious and bold, with no frills—just mainstays that truly matter. From the rich, marbled beef to the zingy horseradish, each one sets the stage for a classic worth repeating year after year.
- Beef tenderloin (1 whole, 3–4 pounds, trimmed and tied): This is the star of the show—tender, juicy, and perfect for roasting.
- Olive oil (2 tablespoons): Helps brown the meat and ensures the seasoning sticks beautifully.
- Kosher salt (2 teaspoons): Essential for bringing out the beef’s natural savory notes.
- Black pepper (1 teaspoon): Adds a subtle heat and rustic bite to the crust.
- Garlic powder (1 teaspoon): Infuses deep, mellow garlic flavor without overpowering the beef.
- Dried thyme (1 teaspoon): Lends a classic herby touch that works wonders with the richness.
- Sour cream (1/2 cup): Forms the luscious base of your creamy horseradish sauce.
- Prepared horseradish (2 tablespoons or more to taste): Delivers that signature tangy-spicy punch—adjust to suit your preference.
- Dijon mustard (1 tablespoon): Rounds out the sauce with sharp, subtle complexity.
- White wine vinegar or lemon juice (1 teaspoon): Gives the sauce lift and brightness—it wakes up the palate!
- Salt (1/4 teaspoon): Just enough to season the sauce perfectly.
- Black pepper (1/8 teaspoon): A tiny dose for balance and mild heat in the sauce.
How to Make Roasted Beef Tenderloin with Creamy Horseradish Sauce
Step 1: Prep the Tenderloin
Begin by taking your beef tenderloin out of the fridge 30 to 60 minutes before you start cooking. This little step lets the roast cook more evenly, giving you that sought-after, rosy center. As it rests, pat it all over with paper towels to dry—this ensures you’ll get the best possible crust once it hits the oven.
Step 2: Season and Oil
Drizzle the tenderloin generously with olive oil and then massage in the kosher salt, black pepper, garlic powder, and dried thyme. Don’t be shy—make sure every inch is coated. This blend is the backbone of the beef’s flavor, and the oil helps the seasonings adhere and encourages browning.
Step 3: Roasting the Beef
Preheat the oven to a sizzling 450°F. Place the seasoned tenderloin on a rack in a roasting pan or atop a foil-lined baking sheet for easy cleanup. Roast for about 25–30 minutes if you love a medium-rare result (aim for an internal temperature of 130°F). Always use a meat thermometer for peace of mind—just a quick poke, and you’ll know your beef is perfect.
Step 4: Resting After Roasting
Once your tenderloin reaches the target temperature, move it to a cutting board and tent it loosely with foil. This is the secret to juiciness—let it rest for 15–20 minutes. The juices settle back into the meat, giving every slice lusciousness you’ll remember.
Step 5: Making the Creamy Horseradish Sauce
While the meat is roasting, whisk together the sour cream, horseradish, Dijon mustard, vinegar or lemon, salt, and pepper in a small bowl. Taste and adjust the horseradish to match your love of bold flavors, then chill until serving. The cool tangy creaminess adds the perfect contrast to the rich beef.
Step 6: Slicing and Serving
After resting, slice your Roasted Beef Tenderloin with Creamy Horseradish Sauce into lovely 1/2- to 1-inch medallions. Arrange them on a platter, serve with that gorgeous sauce, and prepare for rave reviews at the table!
How to Serve Roasted Beef Tenderloin with Creamy Horseradish Sauce
Garnishes
Dress up your platter with sprigs of fresh thyme, rosemary, or even parsley for a beautiful, aromatic finish. A scattering of flaky sea salt or freshly cracked pepper right before serving adds a chef’s touch. For a festive look, add a handful of ruby-red pomegranate seeds or peppery microgreens.
Side Dishes
This classic roast pairs beautifully with buttery mashed potatoes, roasted root vegetables, or elegant green beans with almonds. For a lighter touch, serve it alongside a crisp seasonal salad in a simple vinaigrette—the creamy horseradish sauce ties it all together.
Creative Ways to Present
If you want to up the wow factor, slice the tenderloin and fan it out on a long platter, with the creamy horseradish sauce in a small bowl on the side for dipping. For a more casual affair, tuck slices and sauce into crusty rolls with arugula for unforgettable sandwiches. No matter how you serve it, Roasted Beef Tenderloin with Creamy Horseradish Sauce steals the show.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store slices of the beef and the horseradish sauce separately in airtight containers in the refrigerator. Both will keep well for up to 3–4 days, retaining their flavor and texture for quick lunches or repeat dinners.
Freezing
The beef tenderloin can be frozen in slices—just wrap tightly in plastic wrap then foil, and stash in a freezer-safe bag for up to three months. Allow to thaw overnight in the fridge. The creamy horseradish sauce is best enjoyed fresh but can be refrigerated for a day or two before serving.
Reheating
To gently reheat the beef, arrange slices in a baking dish, cover with foil, and warm in a low oven (about 275°F) until just heated through. To preserve the tenderness, avoid microwaving, as it can dry out the beef. Always serve the horseradish sauce cold for the classic contrast.
FAQs
How do I know when the beef tenderloin is done?
The most reliable way is with an instant-read meat thermometer—remove the roast at 130°F for medium-rare, or adjust to your preferred doneness. Resting the beef is key for juicy results!
Can I make the creamy horseradish sauce ahead?
Absolutely! Make it up to a day in advance and store in the fridge. If the sauce thickens, just stir in a splash of cream or milk before serving to loosen it up.
What cut of beef do I use for Roasted Beef Tenderloin with Creamy Horseradish Sauce?
A whole beef tenderloin gives the best result for this recipe—ask your butcher to trim and tie it for you, or do it at home for ultimate tenderness and a uniform roast.
Should I sear the beef before roasting?
Searing before roasting is totally optional but gives a deeper, more pronounced crust. Heat a heavy skillet, add a little oil, and brown the beef on all sides for 2–3 minutes before transferring to the oven.
Can I make Roasted Beef Tenderloin with Creamy Horseradish Sauce gluten-free?
Definitely! The entire recipe as written is naturally gluten-free—just double-check your horseradish and Dijon for hidden additives if you’re extra cautious.
Final Thoughts
If you want a truly crowd-pleasing, elegant main course that delivers restaurant-quality flavor at home, do yourself and your guests a favor: try this Roasted Beef Tenderloin with Creamy Horseradish Sauce. Trust me, one bite and you’ll know why it’s become a holiday and celebration staple—simple to prepare, utterly satisfying, and sure to make any meal feel special!
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Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Impress your guests with this elegant Roasted Beef Tenderloin with Creamy Horseradish Sauce recipe. Perfect for holidays or special occasions, the tender beef pairs beautifully with the tangy horseradish sauce.
Ingredients
For the 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
For the 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 and bring it to room temperature. Preheat the oven to 450°F. Rub the tenderloin with olive oil, salt, pepper, garlic powder, and thyme.
- Roast the Beef: Place the seasoned tenderloin on a rack in a roasting pan. Roast until desired doneness. Rest before slicing.
- Make the Horseradish Sauce: Mix sour cream, horseradish, Dijon, vinegar or lemon juice, salt, and pepper. Chill until serving.
- Serve: Slice the beef and serve with the horseradish sauce.
Notes
- For extra flavor, sear the beef before roasting.
- Leftovers are great for sandwiches with arugula and crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 6 oz beef + sauce)
- Calories: 370
- Sugar: 1g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 130mg
