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Perfect Beef Tenderloin with Creamy Horseradish Sauce

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This foolproof reverse-sear method delivers perfectly even doneness from edge to center, with a crust that shatters when you bite into it. The tangy, creamy horseradish sauce cuts through the richness of the beef beautifully, making this restaurant-quality dish perfect for celebrations.

Ingredients

Scale
  • 1 whole beef tenderloin, trimmed (about 4–5 pounds / 1.8–2.3 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon kosher salt (18 grams)
  • 2 teaspoons freshly ground black pepper (4 grams)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (6 grams)
  • 1 tablespoon fresh thyme leaves (3 grams)
  • 1 cup sour cream (240 ml)
  • 1/4 cup prepared horseradish (60 ml)
  • 2 tablespoons mayonnaise (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Instructions

  1. Take the tenderloin out of the refrigerator 45 minutes before cooking. Pat it completely dry with paper towels. If your tenderloin has a thin tail end, tuck it under and tie it with kitchen twine every 2 inches (5 cm) to create an even thickness.
  2. In a small bowl, combine the kosher salt, black pepper, minced garlic, chopped rosemary, and thyme. Rub the olive oil all over the tenderloin, then coat it evenly with the herb mixture. Let it sit at room temperature for 30 minutes while you preheat the oven.
  3. Preheat your oven to 275°F (135°C). Place the seasoned tenderloin on a roasting rack set over a baking sheet. Roast until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium. This usually takes about 45-55 minutes, but start checking at 35 minutes with your thermometer inserted into the thickest part.
  4. While the tenderloin rests for 15 minutes, make the sauce. In a small bowl, whisk together the sour cream, prepared horseradish, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, and white pepper. Taste and adjust seasoning. Cover and refrigerate until serving.
  5. Heat your cast-iron skillet over high heat until it’s smoking hot—about 5 minutes. Carefully place the rested tenderloin in the pan and sear for 2-3 minutes per side, turning with tongs, until all sides are deeply browned and crusty.
  6. Transfer the seared tenderloin to a clean cutting board and let it rest for another 10 minutes. Slice against the grain into 1-inch (2.5 cm) thick medallions. Arrange on a warm platter and serve immediately with the creamy horseradish sauce on the side.

Notes

Don’t skip the dry brine—salting the tenderloin and letting it rest at room temperature for 30 minutes seasons the meat from the inside out. The reverse-sear method (roasting first, then searing) prevents gray bands of overcooked meat. Let your pan get truly hot before searing; the sizzle should be dramatic. Trust your thermometer, not the timer, as ovens vary. The sauce improves after a day in the fridge.

Nutrition

Keywords: beef tenderloin, horseradish sauce, reverse sear, holiday dinner, roast beef, special occasion

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