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
Scale
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.