Anabelle McLeanBarefoot Contessa’s Beef Tenderloin with Horseradish Sauce is an elegant and flavorful dish that’s perfect for special occasions or holiday gatherings. The tenderloin is roasted to perfection, showcasing its natural flavors, and paired with a creamy, tangy horseradish sauce that adds a zesty kick. This recipe is simple to prepare yet impressive, making it ideal for entertaining.
What is Barefoot Contessa Beef Tenderloin with Horseradish Sauce?
This dish features a perfectly roasted beef tenderloin seasoned with salt, pepper, and olive oil. The tenderloin is served with a creamy horseradish sauce made with sour cream, Dijon mustard, and freshly grated horseradish, balancing the richness of the meat with a tangy, bold flavor.
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Why You Should Try This Recipe
- Elegant presentation: A show-stopping main course that’s perfect for special occasions.
- Simple preparation: Minimal ingredients and straightforward steps for maximum flavor.
- Rich and tangy pairing: The horseradish sauce elevates the tenderloin with its creamy, zesty flavor.
- Customizable: Adjust the seasoning and sauce to suit your taste preferences.
- Perfect for entertaining: Easy to make ahead and serve to a crowd.
Ingredients Needed to Make Barefoot Contessa Beef Tenderloin with Horseradish Sauce
For the Beef Tenderloin:
- 3-4 lb beef tenderloin, trimmed and tied
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Horseradish Sauce:
- 1/2 cup sour cream
- 2 tbsp prepared horseradish (or freshly grated horseradish for a spicier kick)
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions to Make Barefoot Contessa Beef Tenderloin with Horseradish Sauce
Step 1: Prepare the Tenderloin
- Preheat your oven to 500°F (260°C) and position a rack in the middle.
- Place the beef tenderloin on a baking sheet or in a roasting pan. Drizzle with olive oil and rub it all over the meat. Season generously with kosher salt and freshly ground black pepper.
Step 2: Roast the Tenderloin
- Roast the tenderloin in the preheated oven for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
- Remove the tenderloin from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
Step 3: Make the Horseradish Sauce
- While the beef is resting, prepare the sauce. In a small bowl, whisk together the sour cream, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper. Adjust seasoning to taste.
- Cover and refrigerate until ready to serve.
Step 4: Slice and Serve
- Slice the beef tenderloin into 1/2-inch thick slices and arrange on a platter.
- Serve with the horseradish sauce on the side or drizzle over the slices. Garnish with fresh herbs if desired.
What Goes Well With Barefoot Contessa Beef Tenderloin with Horseradish Sauce
- Roasted vegetables: Serve with roasted carrots, Brussels sprouts, or asparagus.
- Mashed potatoes: Creamy mashed potatoes complement the rich flavors of the tenderloin.
- Yorkshire pudding: Add a classic touch with this traditional side.
- Green salad: A crisp salad with vinaigrette provides a refreshing balance.
- Red wine: Pair with a bold red like Cabernet Sauvignon or Merlot for the perfect accompaniment.
Essential Tips for Perfecting Barefoot Contessa Beef Tenderloin with Horseradish Sauce
- Use a meat thermometer: This ensures perfect doneness without overcooking.
- Let it rest: Allowing the beef to rest after roasting ensures it stays juicy and tender.
- Adjust the sauce: Add more or less horseradish based on your preferred level of spiciness.
- Tie the tenderloin: If not pre-tied, tie the tenderloin with kitchen twine to ensure even cooking.
- Serve warm or at room temperature: The tenderloin can be served warm or at room temperature, making it flexible for entertaining.
Variations of Barefoot Contessa Beef Tenderloin with Horseradish Sauce
- Herb-Crusted Tenderloin: Add a mixture of minced garlic, rosemary, and thyme to the olive oil rub for extra flavor.
- Garlic Horseradish Sauce: Mix in minced garlic for a more robust sauce.
- Spicy Sauce: Add a dash of cayenne pepper to the horseradish sauce for a spicier kick.
- Creamy Mustard Sauce: Replace some of the horseradish with whole-grain mustard for a milder sauce.
- Grilled Tenderloin: Cook the tenderloin on a grill for a smoky flavor.
Storing Barefoot Contessa Beef Tenderloin with Horseradish Sauce: Best Practices
- Refrigerate leftovers: Store sliced tenderloin and sauce in separate airtight containers in the refrigerator for up to 3 days.
- Freeze the beef: Wrap leftover beef tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Do not freeze the sauce: Horseradish sauce is best served fresh.
Reheating Barefoot Contessa Beef Tenderloin: Best Practices
- Oven: Reheat slices in a 300°F (150°C) oven, covered with foil, for 10-15 minutes.
- Stovetop: Warm slices in a skillet over low heat with a splash of beef broth.
- Microwave: Heat slices on medium power for 30-60 seconds, being careful not to overheat.
FAQs
How do you know when beef tenderloin is perfectly cooked?
Using a meat thermometer is the most accurate way to determine doneness. For medium-rare, the internal temperature should reach 130°F (54°C). Remove the beef from the oven and let it rest, as it will continue to cook slightly while resting.
Can you make the horseradish sauce in advance?
Yes, horseradish sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator, and give it a quick stir before serving.
What can I use as a substitute for horseradish in the sauce?
If you don’t have horseradish, you can substitute it with prepared mustard, wasabi, or even a garlic aioli for a similar tangy and zesty flavor.
How long should beef tenderloin rest before slicing?
Beef tenderloin should rest for 15-20 minutes after roasting. This allows the juices to be redistributed, ensuring the meat stays tender and juicy when sliced.
Final Words
Barefoot Contessa’s Beef Tenderloin with Horseradish Sauce is an elegant and flavorful dish that’s perfect for any special occasion. With its tender, juicy beef and zesty sauce, it’s a recipe that’s sure to impress your guests.
Try this recipe for a stress-free yet show-stopping main course that will leave everyone asking for seconds!
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Barefoot Contessa Beef Tenderloin with Horseradish Sauce
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This dish features a perfectly roasted beef tenderloin seasoned with salt, pepper, and olive oil. The tenderloin is served with a creamy horseradish sauce made with sour cream, Dijon mustard, and freshly grated horseradish, balancing the richness of the meat with a tangy, bold flavor.
Ingredients
For the Beef Tenderloin:
- 3–4 lb beef tenderloin, trimmed and tied
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Horseradish Sauce:
- 1/2 cup sour cream
- 2 tbsp prepared horseradish (or freshly grated horseradish for a spicier kick)
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Step 1: Prepare the Tenderloin
- Preheat your oven to 500°F (260°C) and position a rack in the middle.
- Place the beef tenderloin on a baking sheet or in a roasting pan. Drizzle with olive oil and rub it all over the meat. Season generously with kosher salt and freshly ground black pepper.
Step 2: Roast the Tenderloin
- Roast the tenderloin in the preheated oven for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
- Remove the tenderloin from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
Step 3: Make the Horseradish Sauce
- While the beef is resting, prepare the sauce. In a small bowl, whisk together the sour cream, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper. Adjust seasoning to taste.
- Cover and refrigerate until ready to serve.
Step 4: Slice and Serve
- Slice the beef tenderloin into 1/2-inch thick slices and arrange on a platter.
- Serve with the horseradish sauce on the side or drizzle over the slices. Garnish with fresh herbs if desired.
