Description
A succulent roasted beef tenderloin seasoned with rosemary and garlic, paired with a tangy and creamy horseradish sauce. Perfect for special occasions and holiday dinners, this elegant main course balances rich flavors with a smooth, zesty accompaniment.
Ingredients
Scale
Beef Tenderloin
- 1 (3 to 4-pound) whole beef tenderloin, trimmed and tied
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, finely chopped
Horseradish Sauce
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Beef: Preheat your oven to 475°F. Pat the beef tenderloin dry thoroughly with paper towels to ensure a perfect sear.
- Season the Tenderloin: Rub the entire surface of the beef with olive oil. Evenly season it with kosher salt, black pepper, garlic powder, and freshly chopped rosemary to infuse it with flavor.
- Roast the Beef: Place the tenderloin on a wire rack set inside a roasting pan or baking sheet to allow even heat circulation. Roast in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 130°F for medium-rare doneness.
- Rest the Meat: Remove the beef from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes; this helps the juices redistribute, making the meat tender and juicy.
- Prepare Horseradish Sauce: In a small bowl, whisk together sour cream, prepared horseradish, Dijon mustard, white wine vinegar, salt, and black pepper until smooth. Chill the sauce in the refrigerator until ready to serve.
- Slice and Serve: After resting, slice the tenderloin into desired portions and serve alongside the chilled creamy horseradish sauce for a delicious complement.
Notes
- Use an instant-read thermometer for precise doneness and to avoid overcooking.
- Allowing the beef to rest after roasting ensures juiciness and better texture.
- The horseradish sauce can be made up to a day in advance and stored covered in the fridge to enhance flavors.
