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
Scale
- 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