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Perfect Beef Tenderloin Recipe with Easy Zesty Horseradish Sauce

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A juicy, tender beef tenderloin seared and roasted to perfection, served with a creamy, zesty horseradish sauce that adds a bright, tangy kick. Perfect for special dinners or casual gatherings.

Ingredients

Scale
  • 2 to 3 pounds beef tenderloin roast, trimmed
  • 2 tablespoons olive oil (for searing)
  • 1½ teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 fresh rosemary sprigs (optional)
  • 3 garlic cloves, smashed (optional)
  • 2 tablespoons prepared horseradish
  • ½ cup sour cream (120 ml) or Greek yogurt as a lighter option
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives or parsley (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the beef tenderloin dry with paper towels, then rub it all over with olive oil, salt, and freshly ground black pepper. If using rosemary and garlic, tuck them around the beef in the pan.
  3. Heat a heavy skillet or cast-iron pan over medium-high heat. Add a splash of olive oil. When shimmering, place the tenderloin in the pan and sear each side for 2-3 minutes until a deep brown crust forms.
  4. Transfer the skillet with the beef to the oven. Roast for 20-25 minutes for medium-rare (internal temperature 130-135°F or 54-57°C). Use a meat thermometer to check doneness.
  5. Remove the beef from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10-15 minutes to allow juices to redistribute.
  6. While the beef rests, prepare the horseradish sauce by whisking together prepared horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Fold in chopped chives or parsley.
  7. Slice the beef tenderloin into ½-inch (1.25 cm) thick slices, cutting against the grain.
  8. Serve immediately with a generous dollop of the zesty horseradish sauce on the side.

Notes

Bring beef to room temperature for 30 minutes before cooking for even doneness. Use a meat thermometer for accuracy. Rest the meat after roasting to keep it juicy. Horseradish sauce can be made ahead and stored in the fridge. For a pan sauce, deglaze skillet with red wine or broth after searing.

Nutrition

Keywords: beef tenderloin, horseradish sauce, roast beef, easy dinner, zesty sauce, holiday recipe, main dish, seared beef

Find it online: https://blixfood.com/perfect-beef-tenderloin-recipe-with-easy-zesty-horseradish-sauce/