Description
An impressive yet simple roast, featuring tender beef paired with a creamy and tangy horseradish sauce that enhances its rich flavor.
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
Instructions
- Preheat oven to 400°F (204°C).
- Season beef tenderloin with salt, pepper, and a light coating of olive oil.
- In a hot cast-iron skillet, sear the roast for 2–3 minutes per side until a brown crust forms.
- Transfer to a roasting pan with a rack and roast until the internal temperature reaches 120–125°F (about 20–30 minutes).
- Tent loosely with foil and let rest for 15–20 minutes.
- While resting, whisk together the horseradish sauce ingredients: sour cream, mayonnaise, horseradish, Dijon mustard, lemon juice, salt, and pepper.
- Slice into medallions and serve with horseradish sauce on the side.
Notes
Ensure to use a reliable instant-read thermometer for accurate cooking; let the beef reach room temperature before cooking for even doneness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American