Perfect Roast Tenderloin of Beef with Horseradish Sauce

Serve this succulent dish — enhanced by a creamy sauce with just a bit of tang — for seated dinners or festive buffets.





Yield: 10 to 12 servings



1 6- to 8-pound beef tenderloin, trimmed

2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons dried thyme

1 stick (8 tablespoons) salted butter, softened

2 tablespoons finely minced garlic

3 tablespoons finely chopped shallots




1. Preheat the oven to broil.

2. Rub both sides of the tenderloin generously with the salt, pepper, and thyme.

3. In a small bowl, combine the butter, garlic, and shallots, and mash them with a fork. Rub the composed butter generously on top of the tenderloin, then put the beef on a metal baking pan. Place the baking pan on the middle rack of the preheated oven and broil the tenderloin, butter-side up, for exactly 5 minutes.

4. Reset the oven to 400° F.

5. Roast the tenderloin for 17 minutes more.

6. Turn the oven again to broil, and broil the tenderloin for an additional 2 minutes. Remove it from the oven.

7. Let the beef rest for at least 12 to 15 minutes before slicing. Serve it warm or cold.



For the Horseradish Sauce

Yield: 1¾ cups




½ cup prepared horseradish, drained well

1 cup sour cream

½ cup mayonnaise

2 tablespoons lemon juice

1 teaspoon Dijon mustard

¾ teaspoon salt

⅛ teaspoon cayenne pepper

⅛ teaspoon ground white pepper




In a medium-size bowl, mix all the ingredients until they are well combined. Cover the bowl, refrigerate it overnight, and serve with the roast tenderloin.




Photo by Victoria Pearson











Please reload

Archive by Dates

Please reload