Roasted Beef Tenderloin

Elevate your dinner table with this succulent roasted beef tenderloin served with a tangy, velvety horseradish cream sauce. Perfect for holiday feasts or special occasions, this recipe blends savory, tender beef with a bold, creamy kick. Learn how to create this show-stopping dish with ease.

Ingredients:

For the Beef:

• 5 lbs beef tenderloin, trimmed

• 2 tbsp olive oil

• 2 tsp salt

• 1 tsp black pepper

• 2 tbsp fresh thyme, chopped

For the Horseradish Cream Sauce:

• 1/4 cup sour cream

• 3 tbsp prepared horseradish (adjust to taste)

• 1 tsp Dijon mustard

• 1 tbsp mayonnaise

• 2 tbsp chopped chives

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions:

Prepare the Beef:

• Season the beef with salt and wrap with plastic wrap. Place in the refrigerator for 12 to 24 hours.

• Remove from the refrigerator. Tie the beef with kitchen twine to ensure even cooking.

• Season with black pepper.

Roast the Beef:

• Preheat the oven to 250 degrees. Place a wire rack in a sheet pan.

• Place the beef on the wire rack and roast in the oven until the desired internal temperature is reached. 125 degrees for medium rare.

Sear the Beef:

• Transfer the roasted beef to a cutting board and loosely tent with aluminum foil and allow to rest for 30 minutes.

• Heat the oil in a saute pan.

• Sear the beef just until browned on all sides. The beef is already done so do this quickly.

• Slice and serve.

Prepare the Horseradish Cream Sauce:

• In a bowl, whisk together sour cream, horseradish, Dijon mustard, mayo, salt, and pepper. Adjust seasoning to taste. Refrigerate until ready to serve. Prepare the sauce ahead of time.

Cooking Tips:

• Use a meat thermometer to ensure precise doneness.

• Let the tenderloin rest after cooking to lock in juices.

• Pair with roasted vegetables or mashed potatoes for a complete meal.