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Roast Beef Tenderloin with Horseradish Cream

Roast Beef Tenderloin  with Horseradish Cream

Beef tenderloin is our choice cut for this roast beef recipe.

Ingredients

Horseradish Cream

  • 1/2 cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
  • 1 1/2 tablespoons (or more) drained prepared horseradish
  • 1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns

Beef

  • 1 tablespoon chopped fresh thyme
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons freshly ground pink peppercorns
  • 1 3-pound center-cut beef tenderloin at room temperature
  • 1 tablespoon unsalted butter

Recipe Preparation

Horseradish Cream

  • Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. DO AHEAD Sauce can be made 3 days ahead. Cover; chill.

Beef

  • Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.

  • Preheat oven to 400°. Scatter rosemary over bottom of a large roasting pan.

  • Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.

  • Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125° for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.

  • To double or triple the recipe, sear the tenderloins one at a time, then arrange crosswise in roasting pan (cook time will be the same). Leave at least 1 inch-2 inches between pieces of meat.

Recipe by Alison Attenborough,Photos by Christina Holmes

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 250 Fat (g) 12 Saturated Fat (g) 4.5 Cholesterol (mg) 95 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 34 Sodium (mg) 620

Related Video

The Very Best Beef Tenderloin

Reviews Section

Roast Beef Tenderloin with Easy Creamy Horseradish Sauce

Beef tenderloin is one of the most elegant and celebratory dinners. It’s also one of the easiest. The oven really does most of the work for you, turning the tender meat juicy and brown on the outside and rosy pink on the inside. The spicy horseradish sauce can be made a day in advance and compliments the succulent roast beef to perfection.

It’s that easy: The trick to making a perfect tenderloin roast lies in having a $10 instant read thermometer. Just check after roasting for about 25 minutes to see where the temp is and then check again every few minutes until it gets there. This way I’ve become more in tune with the rate that things cook so I’m actually less reliant on thermometers which is, I think, a better way to operate.

Ingredients

  • One 3- to 4-pound trimmed beef tenderloin
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 cup sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoons prepared horseradish, strained of liquid, plus more to taste
  • 1/2 teaspoon salt and a sprinkle of freshly ground black pepper
  • Thyme and rosemary sprigs for garnish

Instructions

  1. On the morning of the day you plan to serve it, sprinkle the entire surface of the beef tenderloin with coarse kosher salt. Place beef on a parchment lined sheet pan and refrigerate uncovered at least 6 hours.
  2. Remove the roast from the fridge two hours before you plan to serve it. One hour before serving position a rack in the center of the oven and preheat the oven to 400°F. Rub beef all over with the oil and sprinkle with pepper.
  3. Transfer the pan to the oven and roast until an instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare about 30 minutes, depending on the thickness (see, it’s that easy). Remove the roast from oven and rest at least 15 minutes on a cutting board lightly tented with foil. This allows the temperature to rise slightly and also for the juices to settle evenly throughout the roast.
  4. While the roast cooks, combine all the ingredients for the sauce in a serving bowl and refrigerate.
  5. Slice the roast into 1-inch-thick slices and arrange on a heated platter. Garnish with the herbs and serve with the horseradish sauce.

In the glass: This is a meal worthy of a splurge on a celebratory bottle of wine, but if you’d like to buy a few bottles and are looking for something less expensive, look for Chateau STE. Michel Cabernet Sauvignon or a red blend of Cabernet, Malbec, Syrah, Merlot and Petit Verdot from Clos de Las Siete. All are delicious.


How to Slow Roast Beef Tenderloin

I totally get buying an expensive piece of meat can be intimidating because the last thing you want to do is screw it up. Tenderloin is a lean cut so it can easily become dry and overcooked. This method of slow roasting and reverse searing not only safeguards against overcooking, it rather ensures you’ll have perfectly pink results from edge to edge with a super tasty crust.

Many recipes call for roasting the tenderloin in a really hot oven, which runs a high risk of being well-done toward the outside and just a small portion of the interior staying pink. I’ve found slow and low yields much more consistent and desirable results.

The Prep

To prep the tenderloin, you want it to be the same thickness as much as possible. Wrapping butcher’s twine in intervals around the meat will do the trick. Then rubbing a dried herb mixture all over the tenderloin will give the crust extra flavor when pan seared at the end. You can see above I also tucked little bunches of fresh sage, thyme, oregano and rosemary in the twine to infuse more flavor while roasting.

Tip: It’s best to prep your tenderloin the night before and leave it uncovered in the fridge for a crispier crust. Also, use a sheet pan with a rack so air can circulate completely.

While the tenderloin is roasting, or up to three days in advance, you can make the Horseradish Cream Sauce. It’s a tangy complement to the beef and is a delicious spread for sandwiches if you have leftovers. I used a base of cream cheese, but you could use sour cream or creme fraiche as well. In addition to the horseradish, I added a little milk, dijon mustard, lemon juice, fresh herbs, and seasoned with s&p.

Finishing Touches

We prefer medium-rare around here, so it took about 80 minutes for this nearly 4-pound tenderloin to reach the 120-degree F mark on my instant-read thermometer. At this point the fresh herbs did there work, so they were removed before the tenderloin hit the skillet. Cast iron is my skillet of choice especially when searing. It takes just a minute or two per side to get the perfect char. After searing, let the beef rest 15 minutes before slicing so the juices don’t run all over the cutting board.

Below are suggestions on what to serve with this much-anticipated tenderloin. I certainly hope you give this recipe a try and let me know how it goes! Wishing you the happiest of holidays full of wonderful food and great cheer!! xo, Kim

What to else to serve…

Here are ideas to round out your special meal with delicious appetizers, side dishes and desserts!

Appetizers

Side Dishes

Desserts

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Roast tenderloin of beef with horseradish creme fraiche

Roast tenderloin is about as close to a guaranteed showstopper as you can get. There are few things simpler to prepare -- season, sear and roast. There’s nothing more to it.

Salt the tenderloin liberally all over and refrigerate for at least 2 hours.

About 30 minutes before cooking time, remove the meat from the refrigerator. Heat the oven to 325 degrees. Pat the tenderloin completely dry with paper towels. Season generously with black pepper.

When ready to cook, heat a large roasting pan over medium-high heat and add just enough oil to film the bottom of the pan, about 3 tablespoons. When the oil is almost smoking, add the tenderloin. Sear the tenderloin on one side, 3 to 4 minutes, and then repeat until the entire surface is well-browned.

Place the pan in the oven and roast, turning the meat occasionally, until the interior temperature is 130 degrees for rare, about 30 minutes, or 140 degrees for medium rare, about 35 minutes. Remove the tenderloin from the oven and transfer it to a carving board. Tent lightly with aluminum foil and let rest at least 20 minutes before carving into one-fourth-inch slices.

Make the sauce by whipping the creme fraiche with a whisk until it lightens, then whisking in the horseradish to taste, dry mustard, lemon juice and minced chives. Taste and adjust seasoning for lemon and salt. (Sauce can be prepared up to 8 hours ahead and refrigerated in a tightly covered container.)


Preparing the beef

  • For any roast, it's crucial that the meat is trimmed, especially the silver strip in beef tenderloin. If your beef isn't trimmed, ask your butcher to do it. Sometimes there is a surcharge, but trust me, it's worth it so you don't lose any of that pricey, beautiful meat. You want to eat it, not pitch it.
  • Once you have your meat trimmed, pat it completely dry with paper towels.
  • Brush it with olive oil or in my recipe's case, butter and Dijon.
  • Season it well with salt and pepper.
  • You can truss the beef to even out the roast and give you nice even pieces when slicing. You do that by tucking the narrower end under and tying it securely with twine. Cut off the excess twine.

INSTRUCTIONS

Put oven rack in middle position and preheat oven to 400F.

Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.

While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.

Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.

Stir garlic mixture into cream, then chill until ready to use.

Increase oven temperature to 475F.

Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425F and cook until thermometer inserted diagonally into center of meat registers 130F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.

Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.


Herb Crusted Beef Tenderloin with Horseradish Sauce

  • Author: Krista
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 55 minutes
  • Category: Beef
  • Method: Stove & Oven
  • Cuisine: American

Description

Easy Herb Crusted Beef Tenderloin Roast with a creamy horseradish sauce, the perfect main course for the holidays! How to trim, tie, cook and prepare the perfect beef tenderloin for a crowd.

Ingredients

  • 6 &ndash 7 lb. untrimmed beef tenderloin (or 3 &ndash 4 lb trimmed)
  • salt & pepper to season
  • 1 tablespoon grape seed oil
  • 1 head of garlic, cut in half
  • 1 bunch of fresh thyme ( 10 &ndash 15 sprigs)
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh thyme

Horseradish Sauce:

  • 1/3 cup mayo
  • 2 tablespoons prepared horseradish
  • 1 teaspoon whole grain mustard
  • 1 garlic clove, minced

Instructions

For Beef Tenderloin:

  1. Pull out beef tenderloin 1 hour before cooking.
  2. Preheat oven to 325 degrees F.
  3. Generously season both sides of prepared beef tenderloin with salt & pepper. (see notes for how to trim & prepare)
  4. Heat a large cast iron skillet to medium high heat. You want it searing hot!
  5. Add grape seed oil to the skillet and immediately add prepared beef tenderloin.
  6. Sear each side for 2-3 minutes, until lightly browned. (you&rsquoll do this to all four sides)
  7. Then add butter, garlic and fresh thyme to the pan.
  8. Carefully, tilt pan towards you so the melted butter gathers at the bottom. Spoon the melted butter over the beef tenderloin, do this for about 1 minute.
  9. Place cast iron skillet in the preheated oven, uncovered. Roast beef tenderloin for 35-40 minutes.(Medium Rare 125 &ndash 130 degrees F | Medium 130 &ndash 135 degrees F | Medium Well 135 &ndash 140 degrees F)
  10. Once it reaches your desired doneness. Remove the pan from the oven and place the tenderloin on a cutting board. Let it rest for 10 minutes, this will allow the juices to recirculate.

Fresh Herb Crust:

  1. To a small bowl add fresh parsley, fresh basil and fresh thyme. Mix them together.
  2. Once tenderloin has rested for 10 minutes, you can either roll the tenderloin in the fresh herbs to coat or using your hands press the fresh herbs onto the tenderloin. (I found the later to be easier)

For Horseradish Sauce:

  1. Add mayo, prepared horseradish, whole grain mustard and garlic clove to a small bowl. Mix together until the sauce is combined. Set aside.
  2. Slice tenderloin and serve with horseradish sauce.

Notes

Keywords: beef tenderloin recipes, how to cook beef tenderloin, holiday main dishes, holiday dinner ideas, beef dinner ideas, gluten free dinner ideas


  • 2 tablespoons prepared horseradish
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground pepper
  • Creamy Horseradish Sauce (recipe follows)

Preheat oven to 400 degrees F.

Combine horseradish, oil and mustard in

a small bowl. Rub tenderloin with salt and pepper coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.

Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. Transfer to a cutting board let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.


Best Sauce For Beef Tenderloin Roast / Filet Mignon In Mushroom Wine Sauce Natashaskitchen Com

Beef tenderloin is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a surprisingly quick cook (p.s. If your roast is bigger, you'll need to increase the cooking time. Well, then, let's do it! We recommended these rosemary roasted potatoes.) temperature guide You're looking for a recipe that looks incredibly fancy, tastes like a million bucks, and is secretly so easy to make that. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise.

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A beef tenderloin roast can be the centerpiece for dinner with your family or guests.

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Beef tenderloin is one of those cuts of meat that does most of the work for you.

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For extra flavor, i threw together a horseradish sauce because let's just say that we ate so much filet throughout this testing process in the fall, we needed something.

Well, then, let's do it! The best beef tenderloin recipe. But there are also center cut tenderloins that are mini and serve just 4. This tenderloin recipe doesn't need that many ingredients coz the meat itself shines the best! Perfect for a special occasion! A perfect celebratory main course or regular family dinner dish that is roasted to cooking beef tenderloin. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise. Roasted beef tenderloin recipe overview. I really appreciate that there is so. Roast beef tenderloin, seared then oven roasted, served with mushrooms sautéed in the pan drippings with butter and herbs. Best sauce for beef tenderloin from grilled tenderloin steak. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add.

Fish sauce, tamarind paste, peanut oil, thai chili, garlic cloves and 8 more.

This tenderloin recipe doesn't need that many ingredients coz the meat itself shines the best!

When you're looking for easy elegance, there is nothing more special than a whole beef.

Slice the beef and remove the twine as you slice off the pieces.

Beef tenderloin is the classic choice for a special main dish.

That way you get exactly if your tenderloin is not trimmed clean and ready to roast, see links in the post for how to trim a whole tenderloin.

Butter, white wine vinegar, dry white wine, cayenne pepper, shallots.

We recommended these rosemary roasted potatoes.) temperature guide

A meat this perfect definitely deserves a damn good side.

The dry red wine you use for the sauce.

The dry red wine you use for the sauce.

For a horseradish cream sauce to.

Beef tenderloin with parmesan cream sauce.

Butter, white wine vinegar, dry white wine, cayenne pepper, shallots.

Beef tenderloin with parmesan cream sauce is a simple, elegant dish to serve when entertaining during the holidays or on special occasions!

Beef tenderloin with parmesan cream sauce is a simple, elegant dish to serve when entertaining during the holidays or on special occasions!

You've got questions, we've got answers.

Butter, white wine vinegar, dry white wine, cayenne pepper, shallots.

This tenderloin recipe doesn't need that many ingredients coz the meat itself shines the best!

You're looking for a recipe that looks incredibly fancy, tastes like a million bucks, and is secretly so easy to make that.

I love the flavor of olive oil.

The dry red wine you use for the sauce.

Return it back to the pan, spooning the sauce over.

This is a wonderful roast beef from veal tenderloin with creamy porcini mushrooms sauce.


Make sauce - puree sour cream, parsley, horseradish, lemon juice, and salt in food processor. Transfer to bowl. Fold in whipped cream. Chill up to 4 hours. Remove beef from frig 1 hr. before roasting. Preheat oven to 450

. Place beef in foil lined pan. Combine oil and salt brush over beef. Rub all over with crushed pepper. Roast 35 to 40 mins., until meat thermometer reaches 130

for med-rare. Let stand 15 min. or up to 2 hrs. before slicing. Slice beef and arrange on platter. Serve warm or at room temp with Horseradish Sauce. Source: LHJ (12/94) :: MM by Sue Woodward Posted to MM-Recipes Digest by "Robert Ellis" on Feb 7, 1998


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