Roasted Beef Tenderloin with Horseradish Sauce Delight is a show-stopping roast that tastes elegant with minimal fuss. I’ve made this cut for holiday dinners and weeknight splurges, and it reliably delivers tender, juicy slices and a bright, creamy sauce. If you enjoy bold beef flavors, you might also like my Korean BBQ beef bowl with corn creamy sauce for a different kind of beef dinner.
Why Make This Recipe
- Rich, beefy flavor with a silky texture—tenderloin cooks to an impressive medium-rare without heavy effort.
- The horseradish sauce adds sharp acidity and creaminess that brightens each bite and keeps portions feeling lighter.
- It’s fast to prep (about 20 minutes) and ideal for special occasions like Christmas, anniversaries, or celebratory dinners.
- Leftovers slice beautifully for sandwiches or salads the next day, stretching your effort into extra meals.
- Personal insight: I love this recipe because the simple pan sear plus oven roast method yields consistent results even when entertaining a mix of confident and novice cooks, and it pairs nicely with a spicy side like my spicy Korean BBQ beef bowl for variety.
Recipe Overview
- Prep time: 20 minutes (includes tying/trimming)
- Cook time: 25–35 minutes (depending on weight and desired doneness)
- Total time: 45–60 minutes (includes 15–20 minute rest)
- Servings: 4–6 (for a 2–3 lb tenderloin)
- Difficulty: Medium (requires searing and monitoring internal temperature)
- Method: Quick high-heat sear in a heavy pan, then oven roast at 425°F until desired internal temperature; rest before slicing.
My Experience Making This Recipe
I’ve roasted tenderloin dozens of times and dialed in timings for a reliably pink center: sear at high heat, then roast at 425°F. Early tests taught me the value of letting the meat come to room temperature and using an instant-read thermometer to avoid overcooking.
How to Make Roasted Beef Tenderloin with Horseradish Sauce Delight
Bring a trimmed 2–3 lb beef tenderloin to room temperature for 30–45 minutes and pat it dry. Season generously with kosher salt and freshly ground black pepper, heat a cast-iron skillet with 1–2 tablespoons of oil until shimmering, and sear the tenderloin on all sides (about 2 minutes per side) to develop a brown crust. Transfer to a 425°F oven and roast until the center reaches 120–125°F for medium-rare (about 20–30 minutes for a 2.5 lb roast). Meanwhile, whisk the horseradish sauce: 1/2 cup sour cream, 2–3 tablespoons prepared horseradish (adjust to taste), 1 teaspoon Dijon, 1 teaspoon lemon juice, salt, pepper, and 1 tablespoon chopped chives. Rest the roast for 15–20 minutes, slice against the grain, and serve with the sauce.
Expert Tips for Success
- Use an instant-read thermometer and pull the roast at 120–125°F for medium-rare; it will rise 5–10°F while resting. I rely on a Thermapen-style probe for consistent results.
- Dry the surface well and sear in a hot, heavy skillet (cast iron recommended) to create a caramelized crust that adds flavor and texture.
- Tie (truss) uneven sections with kitchen twine so the roast cooks evenly; this prevents thin tips from overcooking.
- Rest the meat on a cutting board tented loosely with foil for 15–20 minutes to let juices redistribute—this keeps slices juicy, not dry.
- For an herb crust, press a mixture of 1 tablespoon minced garlic, 2 tablespoons chopped parsley, 1 tablespoon Dijon, and 1/2 cup panko (optional) onto the seared roast before roasting; use panko only if you’re not avoiding gluten and want extra texture. Check my note on a perfect side pairing like baked brie with cranberry sauce for a make-ahead appetizer.
How to Serve Roasted Beef Tenderloin with Horseradish Sauce Delight
- Classic plate: thin slices fanned over a smear of horseradish sauce with roasted potatoes and sautéed greens.
- For a holiday spread, serve alongside roasted vegetables and my savory roasted green beans with caramelized onions for freshness and color.
- Make it into elegant crostini: thinly sliced roast on toasted baguette with a dab of sauce, microgreens, and shaved Parmesan.
- Presentation tip: slice just before serving, fan the slices on a warm platter, and spoon sauce on the side so guests control intensity; pair with a bright salad such as an Autumn Caesar salad with delicata squash croutons for balance.
Storage and Reheating Guide
Store sliced tenderloin in an airtight container in the refrigerator for up to 3–4 days; keep the horseradish sauce in a separate container up to 4 days. To freeze, wrap whole or sliced roast tightly in plastic wrap and then foil, or use a vacuum sealer; freezes well up to 3 months. Reheat gently: warm slices in a 250°F oven covered with foil until 110–120°F, or quickly sear cold slices (20–30 seconds per side) in a hot skillet and finish briefly in a 350°F oven to avoid overcooking. Thaw frozen roast overnight in the refrigerator before reheating.
Recipe Variations
- Gluten-free: omit panko or use gluten-free breadcrumbs in any herb crust; the basic roast and sauce are naturally gluten-free.
- Dairy-free horseradish sauce: swap sour cream for unsweetened plain coconut yogurt or full-fat plain Greek-style almond yogurt and adjust salt and lemon to taste.
- Bold mustard-horseradish sauce: mix 1/4 cup whole-grain mustard with 1–2 tablespoons prepared horseradish and 2 tablespoons olive oil for a vinaigrette-style topper.
- Bacon-wrapped tenderloin: wrap the roast with thin bacon strips before roasting for smoky richness—use a lower oven temp (400°F) and watch the internal temperature closely to prevent bacon burning.
Nutritional Highlights
- High-quality protein: beef tenderloin is lean and provides about 25–30 g of protein per 4 oz serving, supporting muscle maintenance.
- Iron and vitamin B12: red meat supplies heme iron and B12, important for energy and blood health.
- Allergen information: the horseradish sauce contains dairy (sour cream); use dairy-free substitutes if needed. For portion guidance, plan 6–8 oz raw tenderloin per adult for generous servings or 4–6 oz for lighter appetites.
Troubleshooting Common Issues
- Roast overcooked on the edges but raw in the center: ensure the roast is at room temperature before searing and use a thermometer; consider searing less time if your pan is extremely hot.
- Sauce too mild or too sharp: add horseradish in small increments (taste after each 1/2 tablespoon) and balance with a teaspoon of lemon juice or a pinch of sugar as needed.
- Crust not forming: pat the meat very dry and make sure the pan is smoking hot before searing; avoid crowding the pan which cools the surface.
Frequently Asked Questions
Q1: How do I choose a good beef tenderloin at the store?
A1: Look for a whole trimmed tenderloin labeled “center-cut” if possible; it should be firm, evenly shaped, and a deep red color with minimal silver skin remaining. Choose 2–3 lb for 4–6 servings; ask the butcher to trim and tie it if you prefer not to do that at home.
Q2: What internal temperatures should I aim for and how long will it take?
A2: For medium-rare aim to pull at 120–125°F (carryover to 125–135°F). Timing varies with weight: a 2–3 lb roast often takes 20–35 minutes in a 425°F oven after searing. Always confirm with an instant-read thermometer rather than time alone.
Q3: Can I prepare the horseradish sauce ahead of time?
A3: Yes—make the sauce up to 3 days ahead and keep it refrigerated in a sealed container. Flavors meld and the sauce will taste balanced; stir in a splash of lemon right before serving if it tastes muted.
Q4: Is it better to sear first or roast at high heat without searing?
A4: I prefer searing first because it creates a deeply browned crust and adds flavor through the Maillard reaction. Searing also forms a flavor base you can use to deglaze for pan sauces. If you skip searing, roast at a slightly higher temperature and expect a milder crust.
Conclusion
For an extra-herby, pepper-forward take on tenderloin with creamy horseradish, I recommend comparing techniques from this useful recipe for an alternate crust and sauce approach found in Herb and Pepper Crusted Beef Tenderloin with Creamy Horseradish sauce.
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Roasted Beef Tenderloin with Horseradish Sauce Delight
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-Free
Description
A show-stopping roast that delivers tender, juicy slices paired with a bright, creamy horseradish sauce, perfect for special occasions and weeknight splurges.
Ingredients
- 2–3 lb beef tenderloin, trimmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1–2 tablespoons oil (for searing)
- 1/2 cup sour cream
- 2–3 tablespoons prepared horseradish (adjust to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped chives
Instructions
- Bring the beef tenderloin to room temperature for 30–45 minutes and pat it dry. Season generously with salt and pepper.
- Heat a cast-iron skillet with oil until shimmering, and sear the tenderloin on all sides for about 2 minutes per side.
- Transfer to a 425°F oven and roast until the center reaches 120–125°F for medium-rare (about 20–30 minutes for a 2.5 lb roast).
- Meanwhile, whisk together the sour cream, horseradish, Dijon mustard, lemon juice, salt, pepper, and chives in a bowl to make the horseradish sauce.
- Rest the roast for 15–20 minutes, slice against the grain, and serve with the sauce.
Notes
Ensure the roast is at room temperature before searing and use an instant-read thermometer for accurate cooking. Let the meat rest before slicing for juicier results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg