If you are craving an elegant yet approachable main dish that truly wows your guests, let me introduce you to the Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe. This dish highlights a buttery, perfectly roasted beef tenderloin, enhanced by a flavorful horseradish sauce that offers just the right amount of zing. It’s the kind of recipe that turns any dinner into a celebration, delivering tender, juicy meat with a creamy sauce that complements every bite. Whether you’re hosting a special holiday gathering or simply treating yourself to a luxurious meal, this recipe brings stellar flavor with surprisingly simple steps.
Ingredients You’ll Need
The ingredients for the Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe are straightforward, yet each one plays an essential role in building layers of flavor, ensuring stunning texture and an inviting color contrast. Here’s what you’ll gather to create this crowd-pleaser:
- 4 to 5 lb beef tenderloin: The star of the dish — tender, lean, and melts in your mouth when roasted to perfection.
- 1 tsp salt: Enhances the natural beef flavor and helps form a delicious crust when seared.
- ½ tsp black pepper: Adds just the right amount of subtle spice without overpowering the roast.
- 2 tbsp olive oil: Perfect for searing, giving the tenderloin a gorgeous golden-brown exterior.
- 4 tbsp salted butter, softened: Brings luxury and richness, blending beautifully with the aromatics.
- 2 tsp garlic, minced: Infuses the butter and meat with warm, savory notes you’ll love.
- 1 tsp prepared horseradish or Dijon mustard: Adds a creamy kick that balances the beef’s richness.
- 1 tsp minced rosemary or thyme: Brings a fragrant herbal freshness, lifting the entire dish.
How to Make Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
Step 1: Tie the Beef Tenderloin
Start by tying your trimmed beef tenderloin pieces with butcher’s twine to ensure they maintain a nice uniform shape while roasting. This trick guarantees even cooking and an attractive presentation. Season the meat thoroughly with salt and black pepper on all sides. Then, let the tenderloin rest at room temperature for about two hours to promote even cooking and to allow the seasoning to penetrate deeply.
Step 2: Preheat Oven
While the meat is coming to room temperature, preheat your oven to 425°F (220°C). This high heat is key to achieving a beautifully caramelized crust and juicy interior once roasted.
Step 3: Sear the Tenderloin
Heat the olive oil in a large cast-iron skillet over medium-high heat until it shimmers. Carefully add the beef tenderloin and sear each side for 3 to 5 minutes, developing a deep golden-brown crust. This searing step locks in the juices and intensifies the beefy flavor, setting a wonderful foundation for roasting.
Step 4: Prepare the Butter Mixture
While searing, mix the softened butter with minced garlic, horseradish (or Dijon mustard), and your choice of minced rosemary or thyme. This creamy, aromatic blend will infuse the tenderloin with richness and just the right amount of herbal zest.
Step 5: Coat the Tenderloin
Once seared, spread the butter mixture all over your tenderloin generously. Every bit of that butter packs bold flavor and creates a mouthwatering crust as the roast finishes cooking.
Step 6: Roast the Tenderloin
Insert a probe thermometer into the thickest part of the meat to monitor internal temperature precisely. Move the skillet directly to the preheated oven, or transfer the tenderloin to a baking dish if your skillet is not oven-safe. Roast for 20-25 minutes or until your thermometer hits your preferred doneness — about 125°F for rare, 135°F for medium-rare. This gentle roasting ensures a tender, juicy centerpiece.
Step 7: Rest and Serve
Once the cooking temperature is reached, remove the roast from the oven and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute, guaranteeing each slice is moist and flavorful. Then slice into thick, inviting portions and prepare to enjoy every satisfying bite.
How to Serve Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
Garnishes
Simple garnishes like fresh sprigs of rosemary or thyme add a lovely pop of color and an herbal aroma that complements the rich tenderloin perfectly. A few dollops of extra creamy horseradish sauce on the side elevate presentation and give guests the option to add more zing as they please.
Side Dishes
This recipe pairs beautifully with classic sides such as roasted garlic mashed potatoes, caramelized carrots, or a vibrant green vegetable like sautéed asparagus. The creamy horseradish sauce works wonders alongside buttery potatoes and adds some pep to simple veggies.
Creative Ways to Present
For a stunning display, arrange the sliced tenderloin on a large wooden board, surrounding it with colorful roasted veggies and small bowls of horseradish sauce and buttery pan drippings. This communal style invites guests to dig in and savor each component together, making the meal feel warm and inviting.
Make Ahead and Storage
Storing Leftovers
Let any leftover tenderloin cool completely before wrapping it tightly in foil or airtight containers. Stored in the fridge, it will keep well for up to three days with minimal loss of flavor or texture.
Freezing
You can freeze slices of cooked beef tenderloin by wrapping them individually in plastic wrap and then placing them in freezer bags. They will maintain quality for up to two months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat without drying out the meat, warm slices gently in a skillet over low heat or in the oven at a low temperature, covered with foil. Adding a drizzle of broth or extra horseradish sauce keeps the beef juicy and flavorful.
FAQs
Can I use Dijon mustard instead of horseradish?
Absolutely! Dijon mustard offers a milder, tangy flavor alternative, making it perfect if you want less heat but still crave a creamy condiment that complements the beef.
What is the best internal temperature for roasting beef tenderloin?
For a tender, juicy medium-rare, aim for 135°F on your thermometer. This temperature ensures the beef is cooked through but still beautifully pink and tender in the center.
Why do I need to tie the beef tenderloin?
Tying the tenderloin helps maintain an even thickness, which guarantees the beef cooks uniformly. It also keeps the shape neat for an impressive presentation once sliced.
Can I prepare this recipe ahead of time?
Yes! You can tie, season, and sear the tenderloin a day in advance. Refrigerate it overnight and roast it fresh the next day for easier meal prep without sacrificing flavor.
What if I don’t have a cast-iron skillet?
No worries at all. You can sear the beef in any heavy skillet and transfer it to a baking dish for roasting. Just be mindful that cast iron retains heat better and creates the best sear.
Final Thoughts
This Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe is pure comfort and elegance all on one plate. Its simple ingredients come together to create an unforgettable dish that’s as perfect for holidays as it is for special family dinners. Give it a try—you’re going to love how beautifully it elevates your meal without complicating your kitchen time. Prepare to impress and indulge!
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Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Beef Tenderloin with Creamy Horseradish Sauce is a succulent and elegant main dish, perfect for special occasions or holiday dinners. The tenderloin is seared to develop a flavorful crust, then roasted to juicy perfection and topped with a rich, garlicky, horseradish butter sauce with fresh herbs for an aromatic finish.
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
Horseradish Butter Sauce
- 4 tbsp salted butter, softened
- 2 tsp garlic, minced
- 1 tsp prepared horseradish or Dijon mustard
- 1 tsp minced rosemary or thyme
Instructions
- Tie the Beef Tenderloin: Tie the trimmed beef tenderloin pieces with butcher’s twine to help maintain an even shape during cooking. Season the tenderloin generously with salt and black pepper, ensuring all sides are coated. Allow the meat to rest at room temperature for about 2 hours for even cooking.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting.
- Sear the Tenderloin: Heat olive oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, add the tenderloin to the skillet. Sear each side for 3-5 minutes until a golden-brown crust forms. This step seals in the flavor and creates a beautiful exterior.
- Prepare the Butter Mixture: While the tenderloin is searing, combine softened butter, minced garlic, horseradish (or Dijon mustard), and your choice of minced rosemary or thyme in a small bowl. Mix until well blended.
- Coat the Tenderloin: Spread the butter mixture generously over the seared tenderloin for maximum flavor.
- Roast the Tenderloin: Insert a probe thermometer into the thickest part of the tenderloin. Transfer the skillet directly to the oven (or place the tenderloin in a baking dish if not using an oven-safe skillet). Roast for 20-25 minutes, or until the thermometer reaches your desired internal temperature (generally 125-130°F for medium rare).
- Rest and Serve: Once the roast reaches your desired internal temperature, remove it from the oven and let it rest for 10-15 minutes. Slice and serve.
Notes
- Resting the meat before cooking ensures even cooking throughout.
- Searing the tenderloin locks in juices and develops a rich crust.
- Using a probe thermometer helps achieve perfect doneness.
- Resting the roast after cooking allows juices to redistribute for tender slices.
- Substitute horseradish with Dijon mustard for a milder sauce flavor.
- Choose either rosemary or thyme based on your preferred flavor profile.
