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Perfect Beef Tenderloin Recipe with Easy Creamy Horseradish Sauce

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A tender and juicy beef tenderloin roasted to perfection, served with a smooth and tangy creamy horseradish sauce. Ideal for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 2 to 3 pounds beef tenderloin, trimmed and tied (USDA Choice or Prime recommended)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, room temperature
  • 3 tablespoons prepared horseradish (adjust to heat preference)
  • 1/2 cup sour cream (120 ml)
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • 1 tablespoon fresh chives, chopped (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the beef tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper all over.
  3. Heat 2 tablespoons of olive oil in a roasting pan or cast-iron skillet over medium-high heat until shimmering.
  4. Sear the beef tenderloin in the hot pan, about 2 to 3 minutes per side until golden brown and crusty. Avoid moving it too much.
  5. Reduce heat to medium, add minced garlic and chopped rosemary to the pan, and spoon some melted butter over the roast to infuse flavor.
  6. Transfer the pan to the preheated oven. Roast the tenderloin for 20 to 25 minutes for medium-rare (135°F/57°C) or until desired doneness using a meat thermometer.
  7. Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes to redistribute juices.
  8. While the beef rests, combine prepared horseradish, sour cream, mayonnaise, lemon juice, and a pinch of salt in a bowl. Mix well until creamy. Stir in chopped chives if using.
  9. Slice the beef tenderloin into 1/2-inch (1.3 cm) thick pieces and serve with a generous dollop of creamy horseradish sauce.

Notes

Let the beef rest for 15 minutes after roasting to lock in juices. Use a meat thermometer for perfect doneness. You can substitute Greek yogurt for sour cream or dairy-free mayo for a dairy-free version. Horseradish-mustard blend can be used for a milder sauce. If underdone after resting, carryover heat will finish cooking.

Nutrition

Keywords: beef tenderloin, horseradish sauce, roasted beef, easy beef recipe, creamy sauce, special occasion, holiday dinner

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