Description
This roasted beef tenderloin is perfectly seasoned and served with a zesty horseradish sauce.
Ingredients
Scale
- 3 to 4 lbs whole beef tenderloin, trimmed
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 2 tsp black pepper
- 3 cloves fresh garlic, minced
- 1 tbsp fresh rosemary or thyme, chopped
- 1 cup sour cream
- 2–3 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
- 1 tbsp chopped chives or parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the beef tenderloin dry with paper towels and trim any silverskin or excess fat.
- Rub the beef with olive oil, then season generously with salt, pepper, garlic, and herbs.
- Let the meat rest at room temperature for 30 minutes.
- Sear the tenderloin in a hot skillet for 2–3 minutes on each side until browned.
- Transfer to a roasting pan and cook until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
- Remove from the oven and let rest for 15 minutes before slicing.
- In a bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Chill the sauce for 10 minutes before serving.
- Slice the beef against the grain, drizzle with horseradish sauce, and garnish with chives or parsley.
Notes
- Make sure the beef is at room temperature before cooking for even cooking.
- If using dried herbs instead of fresh, use about one-third of the amount.
- This dish pairs well with roasted vegetables or a green salad.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg