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Beef Tenderloin Recipe with Creamy Horseradish Sauce Easy and Perfect

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A juicy and tender beef tenderloin paired with a tangy, creamy horseradish sauce that is quick and easy to prepare, perfect for special occasions or casual dinners.

Ingredients

Scale
  • 2 pounds beef tenderloin (center-cut), well-trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 cloves fresh garlic, minced
  • 2 sprigs fresh thyme or rosemary (optional)
  • 2 tablespoons unsalted butter
  • 3 tablespoons prepared horseradish (freshly grated if possible)
  • 1/2 cup sour cream (120 ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the beef tenderloin dry with paper towels. Season all sides generously with salt (about 1 teaspoon) and freshly ground black pepper (about ½ teaspoon). Let rest at room temperature for 15 minutes.
  3. Heat an oven-safe skillet or cast iron pan over medium-high heat and add 2 tablespoons olive oil. When shimmering, add the beef tenderloin.
  4. Sear the tenderloin for 2-3 minutes per side until a rich brown crust forms. Add minced garlic, fresh thyme or rosemary, and butter to the pan. Tilt the pan and spoon the melted butter and herbs over the beef continuously for about 1 minute.
  5. Transfer the skillet to the preheated oven and roast the beef tenderloin for 15-20 minutes, depending on thickness and desired doneness. Use a meat thermometer to check: 125°F (52°C) for rare, 135°F (57°C) for medium-rare (recommended), or 145°F (63°C) for medium.
  6. Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10-15 minutes to allow juices to redistribute.
  7. While the meat rests, combine 3 tablespoons prepared horseradish, ½ cup sour cream, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice in a bowl. Whisk until smooth. Season with salt and pepper to taste. Adjust horseradish for preferred heat level.
  8. Slice the tenderloin into ½-inch (1.3 cm) thick pieces and serve with a generous dollop of creamy horseradish sauce on the side or drizzled on top.

Notes

Let the beef rest after cooking to keep it juicy. Use a meat thermometer to ensure perfect doneness. Fresh horseradish is preferred for a punchier sauce but prepared horseradish works well. For dairy-free sauce, substitute sour cream with coconut cream or plant-based yogurt. Avoid moving the meat too much while searing to develop a good crust.

Nutrition

Keywords: beef tenderloin, horseradish sauce, creamy sauce, easy beef recipe, special occasion dinner, quick beef recipe, medium-rare beef

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