Roasted Beef Tenderloin with Creamy Horseradish Sauce
why make this recipe
Roasted Beef Tenderloin with Creamy Horseradish Sauce is a fantastic choice for special occasions or family gatherings. It’s a tender and juicy cut of meat that impresses any guest. The creamy horseradish sauce adds a delightful kick that complements the rich flavors of the beef, making each bite exciting. Plus, it’s easy to prepare and can be done in under an hour, making it a great option for both novice and experienced cooks.
how to make Roasted Beef Tenderloin with Creamy Horseradish Sauce
Ingredients
- 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
Directions
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 your oven to 425°F (220°C) to prepare for roasting.
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.
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.
Spread the butter mixture generously over the seared tenderloin for maximum flavor.
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.
Once the roast reaches your desired internal temperature, remove it from the oven and let it rest for 10-15 minutes. Slice and serve.
how to serve Roasted Beef Tenderloin with Creamy Horseradish Sauce
Serve the sliced beef tenderloin on a large platter. You can drizzle the creamy horseradish sauce over the meat or serve it on the side for guests to add as they wish. Pair it with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
how to store Roasted Beef Tenderloin with Creamy Horseradish Sauce
If you have leftovers, let the beef cool completely. Wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. The beef will last for 3-4 days. For longer storage, you can freeze the beef in a freezer-safe container for up to 3 months. The creamy horseradish sauce can also be stored in the fridge for up to a week.
tips to make Roasted Beef Tenderloin with Creamy Horseradish Sauce
- Let the tenderloin come to room temperature before cooking to ensure even cooking.
- Use a meat thermometer to check for doneness; it should register 130°F (54°C) for medium-rare or 145°F (63°C) for medium.
- Don’t skip the resting period after cooking. It allows the juices to redistribute, making the meat more tender and flavorful.
variation
For a different flavor profile, you can replace the horseradish with an herb-based sauce like chimichurri or a balsamic reduction. You could also add grated Parmesan to the butter mixture for a cheesy twist.
FAQs
1. Can I use a different cut of beef?
Yes, you can substitute with cuts like ribeye or strip steak, but cooking times may vary.
2. How do I know when the beef is cooked to my liking?
Using a meat thermometer is the best way to ensure the steak is cooked to your desired doneness.
3. Is it necessary to tie the tenderloin?
Tying helps the meat cook evenly and retains its shape, but if you prefer, you can skip this step. Just make sure to monitor the cooking time closely.
Roasted Beef Tenderloin with Creamy Horseradish Sauce
Ingredients
Method
- 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 your oven to 425°F (220°C).
- 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.
- Combine softened butter, minced garlic, horseradish (or Dijon mustard), and minced rosemary or thyme in a small bowl. Mix until well blended.
- Spread the butter mixture generously over the seared tenderloin.
- Insert a probe thermometer into the thickest part of the tenderloin and transfer the skillet directly to the oven. Roast for 20-25 minutes, or until the thermometer reaches your desired internal temperature.
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
- Serve the sliced beef tenderloin on a large platter and drizzle with creamy horseradish sauce or serve it on the side.
- Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.