Roast Beef Tenderloin with Creamy Horseradish Sauce
Super flavorful and tender, this easy to make Roast Beef Tenderloin recipe is simply the best. Just a few ingredients are all you need to create this culinary centerpiece. Served with a Creamy Horseradish Sauce…you may never go out to dinner again!
Apparently, I’ve been keeping a ton of secrets from you. Like those Peanut Butter Cookies from yesterday? I was working like a machine in December and I think….well, I think I burned myself out because NOW I’m finding a few recipes that were just filed away….photos and all….just waiting for their moment of glory to finally be published on the blog. This Roast Beef Tenderloin with Creamy Horseradish Sauce is one of those recipes. And I’m so VERY sorry I didn’t have it ready for you for the holidays because THIS recipe is the easiest, most impressive main course I make. Aside from my favorite Standing Prime Rib Roast…..this Roast Beef Tenderloin is so incredibly simple to make. You’ll even have time to sit and sip champagne with your guests at your own dinner party.
Now….I say dinner party but what I really mean is Super Bowl party because that’s the next official holiday right around the corner. And this year the Philadelphia Eagles are playing which is reason enough to pull out all the stops for our celebration! I’m thinking champagne, glitter crusted footballs, sausage stuffed mushrooms, mini crab cakes and this Roast Beef Tenderloin with Creamy Horseradish Sauce. Game day doesn’t always have to be about the wings….let’s kick this party up a few notches!
What I really LOVE about this Roast Beef Tenderloin recipe is it’s great served hot as a sit down dinner with all your sides like Potatoes au Gratin and Blender Hollandaise….OR you can serve it at room temperature, sliced thin with an assortment of rolls for your guests to make their own game day sandwiches. Slather on that horseradish sauce or even put out a bowl of this roasted garlic aioli and you have a DIY sandwich bar that will make jaws drop.
Another thing I love about this Roast Beef Tenderloin recipe is the leftovers….if there are any. You can totally set aside a few slices for these amazing sandwiches the next day. You know….because we’re all going to be suffering from the “bird flu” the Monday after the Eagles win the Super Bowl. (Did I just jinx it or totally throw that positivity out into the universe?) And…..you need to make sure you file this recipe away for Christmas next year….and New Year’s…..oh, and that super romantic holiday that’s coming up where I always over romanticize the meaning of it only to have my hopes and dreams crushed once again when my “Valentine” decides to boycott once again. BUT if you are lucky enough to have a super romantic “Valentine” and you want to thank him for his cupid like thoughtfulness….you totally need to make this Pan Roasted Filet Oscar Style Or just make it for yourself…or do what I’ll be doing this year and celebrate “Galentine’s Day” with your girls.
- 1 whole filet of beef trimmed and tied (approximately 4-5 pounds)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 1/2 tablespoon coarsely ground pepper
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon champagne vinegar
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon fresh chopped chives
- salt and pepper to taste
Preheat oven to 500 degrees.
Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
Serve the beef tenderloin with the sauce.
Beef tenderloin can be served warm or at room temperature. Best if served the same day. The sauce can be made up to 2 days in advance and stored in the refrigerator in an airtight container.