Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe

Introduction

This Garlic Rosemary Beef Tenderloin is a flavorful and impressive dish perfect for special occasions or a cozy dinner. The tender beef pairs beautifully with a homemade horseradish cream sauce, delivering a savory and herbaceous experience.

Ingredients

• 4 cloves garlic (minced)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper (to taste)
• 1 (4-pound) beef tenderloin (trimmed and tied into 2-inch sections)
• 1 tablespoon olive oil
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons prepared horseradish
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper (to taste, for sauce)

Instructions

1. Step 1: To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish, and chives in a bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
2. Step 2: Preheat your oven to 275°F (135°C). Line a baking sheet with foil and spray with nonstick cooking spray.
3. Step 3: In a small bowl, mix together the minced garlic, chopped rosemary, thyme leaves, 1 tablespoon of salt, and 1 tablespoon of freshly ground black pepper.
4. Step 4: Pat the beef tenderloin dry with paper towels. Drizzle with olive oil, then rub the garlic and herb mixture all over the meat, pressing gently to help it stick.
5. Step 5: Place the tenderloin on the prepared baking sheet and roast in the oven until the internal temperature reaches 130-135°F for medium-rare, about 50 minutes to 1 hour and 15 minutes. Adjust cooking time for your desired doneness. Remove from oven and let rest for 10 minutes before slicing.
6. Step 6: Serve the sliced beef immediately alongside the chilled horseradish cream sauce.

Tips & Variations

• For an extra flavor boost, marinate the beef with garlic and herbs overnight before roasting.
• Use a meat thermometer to ensure perfect doneness every time.
• Swap fresh rosemary and thyme for dried herbs if necessary, using about one-third of the fresh amount.
• Try adding a splash of lemon juice or Dijon mustard to the horseradish sauce for a tangy twist.

Storage

Store any leftover beef tightly wrapped in the refrigerator for up to 3 days. Keep the horseradish cream sauce in an airtight container separately for up to 2 days. Reheat beef gently in a low oven or covered skillet to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the beef tenderloin to a different doneness?

Yes, adjust the internal temperature to your preference: 120-125°F for rare, 135-140°F for medium, and 145°F or above for well done. Use a reliable meat thermometer for accuracy.

What can I serve with this beef tenderloin?

This dish pairs well with roasted vegetables, mashed potatoes, or a crisp green salad. The horseradish cream sauce adds a refreshing complement to hearty sides.

Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe

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★★★★★

5 from 103 reviews

This Garlic Rosemary Beef Tenderloin is a succulent, tender roast infused with garlic, rosemary, and thyme. Baked to medium-rare perfection and served with a creamy horseradish sauce, it makes an elegant main dish perfect for special occasions or a comforting weekend meal.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef Tenderloin

• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• Kosher salt, 1 tablespoon plus to taste
• Freshly ground black pepper, 1 tablespoon plus to taste
• 1 (4-pound) beef tenderloin, trimmed and tied into 2-inch sections
• 1 tablespoon olive oil

Horseradish Cream Sauce

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons prepared horseradish
• 2 tablespoons chopped fresh chives
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Make the Horseradish Cream Sauce: In a bowl, combine sour cream, mayonnaise, prepared horseradish, and chopped chives. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.
2. Preheat the Oven: Set your oven to 275 degrees Fahrenheit. Line a baking sheet with foil and spray it with nonstick spray to prevent sticking.
3. Prepare the Garlic Herb Mixture: In a small bowl, mix minced garlic, chopped rosemary, thyme leaves, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper.
4. Season the Beef Tenderloin: Pat the beef tenderloin dry using paper towels. Drizzle olive oil over it, then evenly rub the garlic herb mixture all over the surface, pressing gently so it adheres well.
5. Bake the Beef: Place the tenderloin onto the prepared baking sheet. Bake in the oven until the internal temperature reaches 130-135°F for medium-rare, about 50 minutes to 1 hour and 15 minutes depending on thickness and oven accuracy.
6. Rest the Meat: Remove the tenderloin from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring the meat stays tender and juicy.
7. Serve: Slice the rested beef tenderloin and serve immediately alongside the chilled horseradish cream sauce for a delicious complement.

Notes

• Allow the beef to come to room temperature before baking to ensure even cooking.
• Use a meat thermometer to accurately gauge doneness and avoid overcooking.
• For a stronger horseradish flavor, increase the prepared horseradish in the sauce.
• Leftover beef can be refrigerated for up to 3 days and served cold or reheated gently.
• Letting the tenderloin rest is crucial for juicy and tender slices.

Keywords: beef tenderloin, garlic rosemary beef, horseradish cream sauce, roasted beef, easy beef roast, beef dinner