Name: Roasted Beef Tenderloin with Horseradish Sauce Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2–3 lb center-cut beef tenderloin, trimmed and tied; Salt and pepper, to taste; Olive oil, for coating; 1/2 cup sour cream; 1/4 cup mayonnaise; 2–3 tablespoons prepared horseradish; 1 tablespoon Dijon mustard; 1 teaspoon lemon juice; Chopped chives, for garnish

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Roasted Beef Tenderloin with Horseradish Sauce Delight is a show-stopping roast that’s surprisingly simple to pull off at home. The tenderloin stays tender and flavorful, and the bright, creamy horseradish sauce cuts through the richness perfectly. I’ve roasted this cut dozens of times for holidays and weeknight dinners, and I’ll walk you through what I’ve learned.

Why Make This Recipe

Elegant flavor: tender beef with a peppery, tangy horseradish sauce makes each bite memorable.
Quick prep for a special meal: about 15–20 minutes active prep for a roast that looks like you spent hours.
Nutrient-rich: high in protein and iron, and pairs well with vegetable sides.
Versatile for occasions: great for holiday dinners, date nights, or an impressive Sunday roast; I often serve it when guests arrive early.
Personal note: I love this recipe because a classic roast and a sharp horseradish sauce make simple ingredients taste elevated, and it’s forgiving if you use a reliable thermometer.
Also, if you like creamy appetizer pairs, this roast can sit alongside a warm cheese starter like baked brie with cranberry sauce for an indulgent spread.

Recipe Overview

Prep time: 15–20 minutes (trimming, seasoning, sauce)
Cook time: 20–35 minutes (depending on weight and finish temp)
Total time: 40–60 minutes including resting
Servings: 6–8 (for a 2–3 lb center-cut tenderloin)
Difficulty: Medium — requires a meat thermometer and basic pan-searing/roasting skills
Cooking method: Sear the trimmed tenderloin on the stovetop, then finish in a hot oven; make a quick horseradish cream sauce while the meat rests.
If you enjoy fast seafood sides, this main complements lighter dishes like Irresistibly Easy Cod with Roasted Red Pepper Sauce.

My Experience Making This Recipe

I tested this roast at medium-rare (125–130°F final) and medium (135–140°F final) to confirm timing for a 2–3 lb tenderloin. I learned that a quick high-heat sear before roasting locks in flavor, and an accurate instant-read thermometer is the real game-changer. Resting the meat uncovered on a rack for 15–20 minutes produced the juiciest slices.

How to Make Roasted Beef Tenderloin with Horseradish Sauce Delight

Start with a 2–3 lb center-cut beef tenderloin, trimmed and tied. Season with salt, pepper, and a light coating of olive oil. Preheat oven to 400°F (204°C). Sear the roast in a hot cast-iron skillet, 2–3 minutes per side, to develop a brown crust. Transfer to a roasting pan with a rack and roast at 400°F until internal temp reaches 120–125°F for medium-rare (about 20–30 minutes for a 2–3 lb roast). Tent loosely with foil and rest 15–20 minutes; residual heat will carry the temp to about 125–130°F. While it rests, whisk together the sauce: 1/2 cup sour cream, 1/4 cup mayonnaise, 2–3 tablespoons prepared horseradish (adjust to your heat preference), 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and chopped chives. Expect a tender, evenly cooked center and a bright, cool sauce to slice over the meat.

Expert Tips for Success

Use a reliable instant-read thermometer and aim for 10°F below your desired final temp before resting; the roast will rise while resting.
Tie the tenderloin with butcher’s twine at 1–2 inch intervals to ensure even cooking and a uniform slice.
Sear in a very hot cast-iron skillet (preheat the pan for 5 minutes) for the best crust, then finish in the oven.
Let the beef come to room temp for 30–45 minutes before cooking; this short step promotes even doneness.
For flavor variations or to reduce hands-on time, try a reverse-sear method or serve with a complementary protein plate like savory salmon balls with creamy avocado sauce for a surf-and-turf style buffet.

How to Serve Roasted Beef Tenderloin with Horseradish Sauce Delight

Slice into 1/2-inch medallions and arrange on a warmed platter, spooning horseradish sauce on the side.
Pair with roasted root vegetables, garlic mashed potatoes, or a simple green salad for contrast.
For a multi-course dinner, start with warm bread and a small baked cheese, then finish with a rich entrée like Chicken Marsala with Mushrooms if you want extra depth.
Garnish with fresh thyme or chopped parsley and serve with extra sauce in a small ramekin.

Storage and Reheating Guide

Refrigeration: Store sliced roast in an airtight container for up to 3–4 days. Keep the horseradish sauce separate in a sealed jar for up to 5 days.
Freezing: Freeze sliced beef wrapped tightly in plastic and foil or vacuum-sealed for up to 2–3 months. Avoid freezing the horseradish sauce (dairy can separate).
Reheating: Reheat gently at 250°F (120°C) in a covered oven-safe dish until the center reaches 110–120°F; this prevents overcooking. For best texture, reheat sous-vide at 125°F for 30–45 minutes if you have the gear. Reheat sauce gently at room temp and whisk before serving.

Recipe Variations

Gluten-free: This recipe is naturally gluten-free if using gluten-free mustard and mayonnaise. Always check labels on prepared horseradish.
Dairy-free: Substitute Greek-style dairy-free yogurt or unsweetened dairy-free sour cream and an egg-free mayo to make the sauce dairy-free.
Herb crust: Mix chopped rosemary, thyme, and crushed black pepper with olive oil and press onto the seared roast before roasting for extra aroma.
Smoky kick: Add 1 teaspoon smoked paprika to the seasoning and 1 teaspoon of chipotle in adobo to the sauce for a smoky-spicy variant.

Nutritional Highlights

High in protein: beef tenderloin provides a lean source of protein and essential amino acids.
Iron and B vitamins: a good option for those seeking dietary iron and B12.
Allergen info: horseradish sauce typically contains dairy (sour cream) and eggs (mayonnaise); substitute as noted for allergies.
Portion guidance: plan on 6–8 ounces raw per person (2–3 ounces cooked), or 4–6 ounces cooked per adult for a multi-course meal.

Troubleshooting Common Issues

Undercooked center: if the roast is too rare, return to a 350°F oven and monitor with a thermometer, checking every 5 minutes.
Overcooked/dry meat: prevent this by removing the roast from the oven 5–10°F shy of the target temp and resting; slicing too early releases juices.
Sauce separation: if your horseradish sauce looks grainy, whisk in a teaspoon of lemon juice or a splash of milk alternative to smooth it and chill before serving.

Frequently Asked Questions

Q: What internal temperature should I aim for to get medium-rare?
A: Pull the roast when the internal temperature reaches 120–125°F, then rest 15–20 minutes; it will rise to about 125–130°F, which is medium-rare. Use an instant-read thermometer inserted into the thickest part for accuracy.

Q: Can I roast a larger tenderloin (4–5 lb) with the same method?
A: Yes — sear and then roast, but expect longer cooking time. For a 4–5 lb roast, estimate 35–45 minutes at 400°F to reach 120–125°F depending on oven and roast thickness; always rely on thermometer readouts rather than time alone.

Q: Should I tie the tenderloin, and does it matter if I don’t?
A: Tying helps the roast cook evenly and make uniform slices, especially if one end is thicker. If your tenderloin is already a uniform “center-cut,” you can skip tying, but I usually tie for consistent results.

Q: Can I make the horseradish sauce ahead of time?
A: Yes, make the sauce up to 3 days ahead and refrigerate in a sealed jar. Fresh horseradish can settle or get spicier over time, so taste and adjust salt or lemon just before serving.

Conclusion

If you want a variation that adds an herby, peppery crust and an especially creamy horseradish sauce, consider this inspired version: Herb and Pepper Crusted Beef Tenderloin with Creamy Horseradish Sauce.

Roasted Beef Tenderloin with Horseradish Sauce Delight