Beef Tenderloin Roast 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!
Originally published in January 2018 and updated November 2019.
We have a family tradition that’s a little new for me on Christmas day. Growing up we used to travel to alllllll the places and eat allllll the food all day long. It was a day filled with family we didn’t see all the time, mountains of gifts and SO MUCH FOOD. The holiday turkey with all the sides, a staple spiral ham and tables filled with so many desserts.
Now we lay low on Christmas day. I host brunch for my immediate family with a kind of “drop in when you can attitude” and then we just laze around all day until dinner.
Because it’s a lazy day, I like to keep dinner fairly simple so I always make a Beef Tenderloin Roast because this recipe is as easy as it gets when it comes to special occasion recipes. Aside from my favorite Standing Prime Rib Roast…..this Beef Tenderloin recipe is so incredibly simple to make. You’ll even have time to sit and sip champagne mimosas with your guests at your own dinner party.
OR you can serve it at room temperature, sliced thin with an assortment of rolls for your guests to make their own Beef Tenderloin 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.
WHAT IS BEEF TENDERLOIN
Beef Tenderloin is the name of the large cut of beef before it’s cut into steaks called Filet Mignon. The tenderloin is the most tender cut of beef which makes it the most desirable and most expensive.
The average cattle provides only a small amount of filet mignon and because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.
HOW TO COOK BEEF TENDERLOIN
Cooking Beef Tenderloin is one of the easiest, yet impressive, dinners you can make. I love that Beef Tenderloin Roast is rather forgiving in the way a single steak may not be. If you overcook it just a bit, it’s still going to be perfect, tender and juicy.
I cook beef tenderloin in the oven after a quick sear on the stovetop right in the roasting pan. My recipe is very similar to Ina Garten’s Beef Tenderloin roast in that I keep everything very simple….from the ingredients to the cooking method, everything is super easy to do.
- Preheat the oven to a searing 500 degrees. (yep, that’s right….500 degrees.)
- Pat the beef tenderloin roast dry with a paper towel and place on a baking sheet.
- Coat the roast liberally with olive oil. Season with more salt and pepper than you ever think you would need.
- Heat a roasting pan over high heat and place the beef tenderloin in the roasting pan.
- Sear the beef on all sides until a golden crust has formed. I do this in stages, so allow the beef to cook on one side for about 4-5 minutes before flipping to the other side. Repeat until the whole tenderloin roast is golden and crusty.
- Transfer the roast to the oven and cook for 20 minutes or until an instant read thermometer inserted into the center of the roast reads 130-135 degrees for medium rare.
- Remove from the oven and tent with foil. Allow the tenderloin to rest for 15 minutes to give the juices a chance to redistribute through the meat.
- Slice and serve!
Because Beef Tenderloin roasts are rather on the expensive side, I, most often, purchase a Costco Beef Tenderloin and trim the roast myself. It takes a bit of time but is definitely worth it to do it yourself when you want to keep the costs down on entertaining.
HOW TO TRIM BEEF TENDERLOIN
An untrimmed beef tenderloin will have a shiny “Silver Skin” that will need to be trimmed off with a sharp knife. It’s really easy to do and if you skip this step, your beef tenderloin will not allow the flavoring to penetrate the meat.
- First, slide the tip of your knife right under the connective tissue at the very end of the roast.
- Keep the blade of the knife close to the top of the roast to ensure you don’t cut off too much of the meat.
- Using your opposite hand, hold the edge of the silver skin up and pull as you cut it away with the knife.
- Continue cutting away the silver skin (trying to keep it in one piece) until you reach the opposite end of the roast.
- Cut away any fat and discard. (Beef Tenderloin is notoriously lean so there will not be much fat to trim.
You can trim your beef tenderloin roast a few days in advance and store in the refrigerator, covered, until ready to roast. Be sure to allow your roast to come to room temperature before you begin cooking it.
HOW TO TIE A BEEF TENDERLOIN ROAST
To ensure even cooking, you’ll need to tie your beef tenderloin roast if it hasn’t been done for you at the butcher or grocery store. A large roast will have a narrower end that will need to be folded under and tied with kitchen twine.
- Using kitchen twine, loop the twine around the folded end of the tenderloin and tie a tight knot.
- Loop the kitchen twine around your opposite hand and pull the loop over the tenderloin arranging it a couple inches below the first loop.
- Repeat the loops leaving about 2 inches between each loop until you reach the end of the roast.
- Tie off the end of the twine when the whole roast has been tied.
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.
MORE EASY BEEF RECIPES
- The Very Best Filet Mignon…perfect for a smaller crowd!
- Summertime? Take your Beef Tenderloin to the grill!
- Oscar Style Filet Mignon is perfect for special occasions.
- The VERY BEST Corned Beef and Cabbage for the rest of the year.
Roast Beef Tenderloin with Creamy Horseradish Sauce
- 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.