Beef Tenderloin Roast with Horseradish Cream Sauce Recipe
This Beef Tenderloin Roast with Horseradish Cream Sauce recipe offers a tender, flavorful centerpiece perfect for special occasions or a luxurious family dinner. The roast is seasoned with a robust blend of dried herbs and spices, then seared to lock in flavor before roasting. Finished with a warm, tangy horseradish cream sauce, this dish balances rich, savory beef with a creamy, zesty accompaniment for an unforgettable meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
For the Beef Tenderloin:
- 1 whole beef tenderloin, about 4–5 lbs
- Kosher salt & freshly ground black pepper, to taste
- 1 tablespoon dried oregano
- 1 tablespoon dried tarragon
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 5 tablespoons olive oil, divided plus more as needed for searing
- 2 tablespoons maple syrup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon whole grain Dijon mustard
For the Warm Horseradish Cream Sauce:
- 2 tablespoons unsalted butter
- 2 teaspoons garlic paste
- ¾ cup heavy whipping cream
- 1 teaspoon Dijon mustard, smooth or whole grain
- 1 tablespoon fresh squeezed lemon juice
- 2 teaspoons distilled white vinegar
- 3 tablespoons prepared horseradish
Instructions
- Prepare the seasoning blend: In a small bowl, combine dried oregano, tarragon, rosemary, thyme, onion powder, garlic powder, and ground cumin. Mix well to create a flavorful herb and spice rub for the beef tenderloin.
- Season the beef: Pat the beef tenderloin dry with paper towels. Season generously with kosher salt and freshly ground black pepper, then rub the herb and spice mixture evenly all over the tenderloin.
- Sear the beef: Heat a large heavy skillet or roasting pan over medium-high heat and add olive oil as needed. Sear the beef tenderloin on all sides until a deep, golden-brown crust forms, about 3-4 minutes per side. This step seals in the juices and adds flavor.
- Prepare the glaze: In a small bowl, whisk together maple syrup, Worcestershire sauce, and whole grain Dijon mustard until fully combined.
- Glaze and roast: Brush the seared tenderloin evenly with the maple syrup glaze. Transfer the beef to a preheated oven at 400°F (205°C). Roast for approximately 25-30 minutes for medium-rare doneness (internal temperature 130-135°F / 54-57°C). Adjust roasting time depending on desired doneness and tenderloin size.
- Rest the beef: Remove the tenderloin from the oven and transfer it to a cutting board. Tent with foil and let rest for 15-20 minutes to allow juices to redistribute, ensuring a moist and tender roast.
- Prepare the horseradish cream sauce: While the beef rests, melt unsalted butter in a small saucepan over medium heat. Add garlic paste and cook for about 1 minute until fragrant. Stir in heavy whipping cream, Dijon mustard, lemon juice, and distilled white vinegar. Bring to a gentle simmer and stir in prepared horseradish. Cook until heated through and slightly thickened, about 3-5 minutes. Adjust seasoning if needed.
- Slice and serve: Slice the rested beef tenderloin into thick, even slices. Serve drizzled or accompanied by the warm horseradish cream sauce for a rich and flavorful plate.
Notes
- Allow the beef to come to room temperature before cooking to ensure even roasting.
- Use a meat thermometer to check internal temperature for perfect doneness: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium.
- Leftover horseradish cream sauce can be refrigerated for up to 3 days and gently reheated before serving.
- For a gluten-free version, verify Worcestershire sauce does not contain gluten or substitute with tamari sauce.
- To enhance searing, pat the beef very dry before seasoning to achieve a better crust.
