Beef Tenderloin with Horseradish Sauce

Beef Tenderloin is always a great choice for a hearty home cooked meal for family or a gathering of guests. This one is paired with horseradish makes quite the savory menu option

Sliced beef tenderloin on wooden carving board

BEEF TENDERLOIN

Yields one 6 to 8 pound tenderloin, 10 to 12 servings

Ingredients

  • 1 (6- to 8-pound) beef tenderloin, trimmed of its silver skin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons dried thyme
  • 1 stick (8 tablespoons) salted butter, softened
  • 2 tablespoons finely minced garlic
  • 3 tablespoons finely chopped shallots
  • Preheat the oven to broil.

Directions

  1. Rub both sides of the tenderloin generously with the salt, pepper, and thyme.
  2. In a small bowl, combine the butter, garlic, and shallots, and mash them with a fork. Rub the composed butter, generously, on top of the tenderloin, and then put it on a metal baking pan. Place the baking pan on the middle rack of the preheated oven and broil the tenderloin, butter side up, for exactly 5 minutes.
  3. Turn the oven down to 400°F.
  4. Roast the tenderloin for 17 minutes more.
  5. Turn the oven again to broil, and broil the tenderloin for an additional 2 minutes. Remove it from the oven.
  6. Let the beef rest for at least 12 to 15 minutes before slicing. Serve it warm or cold.

HORSERADISH SAUCE

Ingredients

  • ½ cup prepared horseradish, drained well
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground white pepper

Directions

In a medium-sized mixing bowl, stir all the ingredients until they are well combined. Cover the bowl, and refrigerate it overnight. Serve with the tenderloin.

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Recipes from My Beverly Hills Kitchen by Alex Hitz (Knopf, 2012). To purchase, visit amazon.com