If you’re searching for a show-stopping centerpiece that’s elegant yet surprisingly approachable, this Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe will quickly become your go-to. The tenderloin is roasted to perfection, boasting a gorgeous crust and melt-in-your-mouth interior, while the velvety horseradish sauce adds just the right zing to awaken your palate. Whether you’re hosting a special occasion or simply craving a hearty, impressive meal, this recipe delivers luxurious flavor with straightforward steps that anyone can follow.
Ingredients You’ll Need
Gathering the right ingredients for this dish is simpler than you’d expect, but each plays an essential role in boosting the flavor, texture, and appeal of your roasted beef tenderloin. From the fresh herbs that add aromatic depth to the creamy horseradish sauce that perfectly balances the richness, every item contributes to making this dish unforgettable.
- Beef tenderloin (4 to 5 lb): The star of the show, tender and juicy when roasted correctly.
- Salt (1 tsp): Essential for seasoning and enhancing the natural flavor of the beef.
- Black pepper (½ tsp): Adds a subtle, warming kick.
- Olive oil (2 tbsp): Perfect for searing the tenderloin to a golden crust.
- Salted butter (4 tbsp, softened): Gives richness and helps create a luscious, flavorful coating.
- Garlic (2 tsp, minced): Adds aromatic depth and a savory punch.
- Prepared horseradish or Dijon mustard (1 tsp): Where that creamy horseradish sauce magic begins.
- Minced rosemary or thyme (1 tsp): Brings fresh herbaceous notes, beautifully complementing the beef.
How to Make Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
Step 1: Tie the Beef Tenderloin
First things first, take your trimmed beef tenderloin pieces and tie them with butcher’s twine. This simple step makes sure your roast holds a nice, even shape while cooking, which means your slices will look perfect and cook evenly. Generously season the entire surface with salt and black pepper, then let it rest at room temperature for about 2 hours. This resting stage is key to ensuring even cooking throughout, so don’t rush it.
Step 2: Preheat Oven
Next, preheat your oven to a hot 425 degrees Fahrenheit (220 degrees Celsius). This high heat will help you achieve that coveted crust while gently roasting the tenderloin inside to juicy, tender perfection.
Step 3: Sear the Tenderloin
Now, heat your olive oil in a large cast-iron skillet on medium-high. Once the oil shimmers, carefully place the tenderloin pieces in the skillet. Sear each side for about 3 to 5 minutes, until you see a beautiful golden-brown crust. This step doesn’t just add flavor—it seals in the juices so the meat stays incredibly moist.
Step 4: Prepare the Butter Mixture
While your tenderloin is sizzling, mix together the softened butter, minced garlic, prepared horseradish (or Dijon mustard if you prefer a milder tang), and freshly minced rosemary or thyme. This blend is going to coat your roast with a rich, aromatic layer that’s bursting with flavor.
Step 5: Coat the Tenderloin
Once seared, slather the butter mixture all over the tenderloin evenly. This buttery, garlicky layer will melt luxuriously during roasting, infusing every bite with herbaceous goodness and a creamy horseradish kick.
Step 6: Roast the Tenderloin
Insert a probe thermometer into the thickest part of the meat. If your skillet is oven-safe, place it directly in the oven; otherwise, transfer the tenderloin to a baking dish. Roast for about 20 to 25 minutes, keeping an eye on the thermometer so you can pull it at your desired doneness—medium rare is a crowd-pleaser.
Step 7: Rest and Serve
After roasting, resist the temptation to slice immediately. Let your tenderloin rest on a cutting board for 10 to 15 minutes to allow the juices to redistribute. Then, slice and get ready to savor this glorious Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe at its very best.
How to Serve Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
Garnishes
A sprinkle of fresh herbs like rosemary or thyme adds a bright, fresh aroma and a pop of color that complements the rich beef beautifully. You can also add thin slices of extra horseradish or a dollop of sour cream mixed with horseradish for guests who adore an extra kick.
Side Dishes
This tenderloin pairs wonderfully with classic sides like buttery mashed potatoes, roasted root vegetables, or a crisp green salad with a vinaigrette that cuts through the richness. For something more elegant, try creamy gratin dauphinois or garlic sautéed green beans with toasted almonds.
Creative Ways to Present
Consider serving your slices on a rustic wooden board for a casual gathering or neatly arranged on elegant platters with the creamy horseradish sauce spooned artistically alongside. For a modern spin, pair it with colorful vegetable purees or serve individual portions in shallow bowls with a drizzle of the buttery pan juices.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe, wrap them tightly in foil or airtight containers and refrigerate. They’ll stay flavorful and tender for up to 3 days, perfect for next-day sandwiches or reheated meals.
Freezing
Freezing cooked tenderloin is possible but best done if sliced before freezing. Use freezer-safe bags with as much air removed as possible. The meat can keep well for up to 2 months, though the texture may be slightly affected after thawing.
Reheating
To reheat without drying out your precious beef, gently warm slices in a low-temperature oven or covered skillet with a splash of beef broth or water to keep moisture. Avoid microwaving if you want to preserve the tenderness and flavor of the original roast.
FAQs
Can I use fresh horseradish instead of prepared horseradish?
Absolutely! Fresh horseradish will give a sharper, more pungent flavor. Just grate it finely and mix it into your butter mixture carefully, tasting as you go to balance the heat.
What’s the best way to check if the tenderloin is cooked perfectly?
Using a reliable meat thermometer is essential. For medium-rare, aim for an internal temperature around 130-135°F (54-57°C). Remember, the temperature will rise slightly while resting.
Can I prepare the horseradish sauce in advance?
Yes! The creamy horseradish butter mixture can be made ahead and refrigerated for up to a day. Bring it to room temperature before spreading it on the tenderloin to ensure it coats evenly.
Is tying the tenderloin really necessary?
While not mandatory, tying helps the beef keep a uniform shape, ensuring it cooks evenly and looks professional when sliced. It also helps the roast retain more juices during cooking.
What can I serve if some guests don’t like horseradish?
No worries! Offer a mild alternative like a creamy mustard sauce or garlic aioli on the side so everyone can enjoy flavors they love alongside the tenderloin.
Final Thoughts
Nothing beats the feeling of slicing into a perfectly roasted beef tenderloin that’s tender, juicy, and bursting with rich, herby, and creamy horseradish flavor. I truly hope you give this Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe a try—it’s a fantastic way to impress your loved ones and treat yourself to something spectacular and delicious.
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Roasted Beef Tenderloin with Creamy Horseradish Sauce Recipe
- Prep Time: 15 minutes active + 2 hours resting at room temperature
- Cook Time: 25 minutes roasting + 10 minutes searing
- Total Time: approximately 3 hours
- 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. The beef tenderloin is tied and seasoned, seared to develop a rich crust, then roasted to perfection with a flavorful garlic, horseradish, and herb butter. The resting step ensures juicy, tender slices every time.
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
- 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 (e.g., 125°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. This allows juices to redistribute. Slice and serve with the remaining horseradish sauce or butter mixture if desired.
Notes
- For best results, use a meat thermometer to monitor internal temperature accurately.
- Tying the tenderloin helps maintain even cooking and a uniform shape.
- You can substitute Dijon mustard for the horseradish if preferred for a milder flavor.
- Allowing the meat to rest before cooking at room temperature and after cooking ensures juiciness and tenderness.
- Adjust herbs to your liking—rosemary and thyme both complement beef well.
