Can I use prepared horseradish instead of fresh?

Yes. Prepared horseradish is a convenient substitute, though it’s slightly milder. Adjust the amount to your taste preference.

What temperature should I cook beef tenderloin to?

For medium-rare, aim for 125°F before resting; for medium, 135°F. Always use a meat thermometer for accuracy.

How long should beef tenderloin rest before slicing?

Let it rest for at least 15 minutes to allow juices to redistribute. Cutting too early can cause the meat to lose moisture.

What’s the best cut for roast beef tenderloin?

Choose center-cut tenderloin (also called Chateaubriand) for even cooking and consistent thickness.

Can I make this recipe without an oven thermometer?

Yes, but it’s riskier. You can use the finger test method for doneness, though a thermometer guarantees precision.

Roast Beef Tenderloin with Horseradish Sauce

Name: Roast Beef Tenderloin with Horseradish Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 to 4 lbs whole beef tenderloin, trimmed; 2 tbsp olive oil; 1 tbsp kosher salt; 2 tsp black pepper; 3 cloves fresh garlic, minced; 1 tbsp fresh rosemary or thyme, chopped; 1 cup sour cream; 2–3 tbsp prepared horseradish; 1 tsp Dijon mustard; 1 tsp lemon juice; Salt and pepper to taste; 1 tbsp chopped chives or parsley (for garnish)

Roast Beef Tenderloin with Horseradish Sauce

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This roast beef tenderloin with horseradish sauce is a tender, elegant main course perfect for holidays and special occasions. The recipe combines buttery-soft beef with a creamy, tangy horseradish sauce for a restaurant-quality meal at home.

Author: Catherine
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Halal

Ingredients

3 to 4 lbs whole beef tenderloin, trimmed
2 tbsp olive oil
1 tbsp kosher salt
2 tsp black pepper
3 cloves fresh garlic, minced
1 tbsp fresh rosemary or thyme, chopped
1 cup sour cream
2–3 tbsp prepared horseradish
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper to taste
1 tbsp chopped chives or parsley (for garnish)

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Instructions

Preheat your oven to 425°F (220°C).
Pat the beef tenderloin dry with paper towels and trim any silverskin or excess fat.
Rub the beef with olive oil, then season generously with salt, pepper, garlic, and herbs.
Let the meat rest at room temperature for 30 minutes.
Sear the tenderloin in a hot skillet for 2–3 minutes on each side until browned.
Transfer to a roasting pan and cook until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
Remove from the oven and let rest for 15 minutes before slicing.
In a bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper until smooth.
Chill the sauce for 10 minutes before serving.
Slice the beef against the grain, drizzle with horseradish sauce, and garnish with chives or parsley.

Notes

For extra flavor, marinate the tenderloin overnight in olive oil, garlic, and herbs.
Use Greek yogurt instead of sour cream for a lighter sauce.
Prepared horseradish can replace fresh; adjust to taste.
Let the beef rest before slicing to retain juices.
The sauce can be made up to 3 days in advance.

Find it online: https://recipeshots.com/roast-beef-tenderloin-horseradish-sauce/