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  • House Beautiful / Alex's Kitchen by Alex Hitz

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

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