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Easy Family-Favorite Beef Tenderloin with Creamy Horseradish Sauce

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This family-favorite beef tenderloin with creamy horseradish sauce is proof that you don’t need complicated techniques to make something truly special. The no-sear method gives you a perfectly crusted, evenly cooked roast with minimal effort.

Ingredients

Scale
  • Beef tenderloin roast, 3-4 pounds (1.4–1.8 kg), trimmed of silver skin
  • Olive oil, 2 tablespoons (30 ml)
  • Kosher salt, 2 teaspoons (10 g)
  • Black pepper, 1 teaspoon (2 g), freshly ground
  • Garlic powder, 1 teaspoon (3 g)
  • Dried thyme, 1 teaspoon (1 g)
  • Sour cream, 1 cup (240 ml)
  • Prepared horseradish, 3 tablespoons (45 ml)
  • Mayonnaise, 2 tablespoons (30 ml)
  • Dijon mustard, 1 tablespoon (15 ml)
  • Apple cider vinegar, 1 teaspoon (5 ml)
  • Fresh chives, 2 tablespoons (6 g), finely chopped
  • Salt, ¼ teaspoon (1.5 g)

Instructions

  1. Take the chill off the beef. Remove the tenderloin from the refrigerator 45-60 minutes before cooking. Pat the roast dry with paper towels.
  2. Preheat your oven to 425°F (220°C). Position the rack in the center of the oven. Place a wire rack inside a rimmed baking sheet.
  3. Season the tenderloin generously. In a small bowl, combine 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried thyme. Rub the tenderloin all over with 2 tablespoons olive oil, then sprinkle the seasoning mixture evenly over every surface.
  4. Place the roast on the rack. Tuck the thin tail end under itself so the roast is roughly the same thickness throughout.
  5. Roast until perfectly done. Insert an instant-read thermometer into the thickest part of the tenderloin. Roast for 25-35 minutes, depending on desired doneness: Rare: 120-125°F (49-52°C); Medium-rare: 130-135°F (54-57°C); Medium: 140-145°F (60-63°C). Start checking at 20 minutes. Pull the roast 5°F below your target temperature.
  6. Rest the roast. Transfer the tenderloin to a cutting board and tent it loosely with aluminum foil. Let it rest for 15-20 minutes.
  7. Make the creamy horseradish sauce. While the roast rests, combine 1 cup sour cream, 3 tablespoons prepared horseradish, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 2 tablespoons chopped fresh chives, and ¼ teaspoon salt in a small bowl. Whisk until smooth and creamy. Taste and adjust. Cover and refrigerate until serving.
  8. Slice and serve. Remove the foil from the rested roast. Using a sharp chef’s knife, slice the tenderloin into ½-inch to 1-inch thick rounds against the grain. Arrange on a platter and serve with the creamy horseradish sauce on the side.

Notes

For the horseradish, look for the refrigerated prepared kind, not the shelf-stable sauce. If you don’t have a wire rack, you can use thick slices of onion and carrot to elevate the meat. Always pat the meat dry for a good crust. Resting is essential for juicy results.

Nutrition

Keywords: beef tenderloin, horseradish sauce, family dinner, holiday roast, no-sear method, easy roast beef

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