Imagine cutting into a perfectly roasted beef tenderloin so tender it practically melts in your mouth, accompanied by a zesty horseradish cream that will send your taste buds on a flavor adventure. This isn't just another dinner recipe - this is a culinary experience that transforms an ordinary meal into an extraordinary feast. Whether you're planning a special occasion or simply want to elevate your home cooking game, this Roast Beef Tenderloin with Horseradish Cream is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lb beef tenderloin
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tbsp prepared horseradish
- 1 tbsp Dijon mustard
Instructions
- Remove the beef tenderloin from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature. This ensures even cooking throughout the meat.
- Preheat the oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels to remove any excess moisture.
- Brush the entire tenderloin with olive oil, ensuring complete coverage. Generously season all sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
- Place the seasoned tenderloin on a roasting pan or heavy-bottomed oven-safe skillet with the fat side up. This positioning helps the meat cook more evenly.
- Roast in the preheated oven for approximately 35-45 minutes, depending on the desired doneness. Use a meat thermometer for precise results: - Rare: 125°F (52°C) - Medium-rare: 135°F (57°C) - Medium: 145°F (63°C)
- Once the desired internal temperature is reached, remove the tenderloin from the oven and tent loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
- While the meat is resting, prepare the horseradish cream by mixing sour cream, prepared horseradish, and Dijon mustard in a small bowl. Stir until well combined.
- After resting, slice the beef tenderloin against the grain into 1/2-inch thick slices for maximum tenderness.
- Serve the sliced tenderloin immediately with the horseradish cream on the side as a complementary sauce.
Tips
- Temperature is Key: Always let your beef tenderloin rest at room temperature for 30-45 minutes before cooking to ensure even heat distribution.
- Invest in a Meat Thermometer: This is crucial for achieving your desired level of doneness without overcooking the expensive cut of meat.
- Pat the Meat Dry: Use paper towels to remove moisture before seasoning, which helps create a beautiful, flavorful crust.
- Don't Skip the Resting Period: Allowing the meat to rest after cooking helps redistribute the juices, ensuring each slice is incredibly juicy and tender.
- Slice Against the Grain: This technique guarantees maximum tenderness and makes each bite more enjoyable.
- Customize Your Horseradish Cream: Adjust the amount of horseradish to suit your heat preference - more for spice lovers, less for those who prefer a milder flavor.
- Serve Immediately: For the best taste and texture, slice and serve the tenderloin right after resting.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 2g
Protein: 32g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
