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Roast Beef Tenderloin with Horseradish Cream


Rate this recipe 4.2/5 (28 Votes)


  • Horseradish Cream:
  • 1/2 cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
  • 1 1/2 tablespoons (or more) drained prepared horseradish
  • 1 1/2 tablespoons drained green peppercorns - minced or coarsely ground pink peppercorns
  • Kosher salt
  • Beef:
  • 3 garlic cloves - chopped
  • 1 tablespoon chopped fresh thyme
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons freshly ground pink peppercorns
  • 1 3-pound center-cut beef tenderloin at room temperature
  • 1 bunch fresh rosemary
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter


Level of difficulty Average
Cost Average budget


Step 1

Horseradish Cream:

Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes.

Fold in horseradish and peppercorns; season with salt and more horseradish, if desired.

Cover; chill.

Step 2

Combine first 5 ingredients and rub all over meat, pressing to adhere. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.

Step 3

Preheat oven to 400°. Scatter rosemary over bottom of a large roasting pan.

Step 4

Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.

Step 5

Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125° for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.

Step 6

To double or triple the recipe, sear the tenderloins one at a time, then arrange crosswise in roasting pan (cook time will be the same). Leave at least 1 inch-2 inches between pieces of meat.

Beef can be seasoned 1 day ahead
Sauce can be made 3 days ahead.

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