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Perfect Beef Tenderloin with Easy Horseradish Sauce

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A foolproof recipe for restaurant-quality beef tenderloin with a creamy horseradish sauce. Perfect for special occasions, this dish delivers a gorgeous crust and butter-soft interior every time.

Ingredients

Scale
  • 3–4 pounds beef tenderloin roast (center-cut)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • 1/4 cup prepared horseradish, drained
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 2 tablespoons fresh chives, finely chopped (optional)

Instructions

  1. Take the beef out of the refrigerator 45-60 minutes before cooking to bring it to room temperature.
  2. Preheat your oven to 425°F with the rack in the middle position.
  3. Pat the beef completely dry with paper towels.
  4. Tie the tenderloin with kitchen twine at 2-inch intervals to help it cook evenly.
  5. In a small bowl, combine kosher salt, black pepper, garlic powder, and dried thyme.
  6. Season the beef generously on all sides with the seasoning mixture, pressing it in gently.
  7. Heat a large oven-safe skillet over medium-high heat for 3-4 minutes. Add olive oil and swirl to coat.
  8. Sear the beef on all sides, including the ends, for 3-4 minutes per side until a deep golden-brown crust forms (about 10-12 minutes total).
  9. Transfer the skillet to the preheated oven and roast for 20-25 minutes. For medium-rare, remove when internal temperature reaches 130°F; for medium, 140°F.
  10. Remove the beef from the oven and place on a cutting board. Top with 2 tablespoons of butter, tent loosely with foil, and let rest for 15-20 minutes.
  11. While the beef rests, make the horseradish sauce: In a medium bowl, combine drained horseradish, sour cream, mayonnaise, lemon juice, apple cider vinegar, and salt. Whisk until smooth. Fold in chives if using. Adjust seasoning to taste.
  12. Remove the twine from the rested beef. Slice against the grain into 1/2-inch to 3/4-inch thick pieces. Arrange on a platter and serve with the creamy horseradish sauce on the side.

Notes

Don’t skip drying the beef or letting it come to room temperature. Use a thermometer for perfect doneness. Rest the meat for at least 15 minutes. The horseradish sauce can be made ahead and improves overnight.

Nutrition

Keywords: beef tenderloin, horseradish sauce, roast beef, special occasion, dinner party, gluten-free, low-carb

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