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Recipes
December 2012

Roast Beef Tenderloin with Horseradish Cream

By Alison AttenboroughPhotography by Christina Holmes

3.9

(268)

Image may contain Food Meal Dish and Plant

Beef tenderloin is our choice cut for this roast beef recipe.

Recipe information

  • Total Time

    1 minutes

  • Yield

    8 to 10 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Horseradish Cream

    Step 1

    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. DO AHEAD Sauce can be made 3 days ahead. Cover; chill.

  2. Beef

    Step 2

    Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD Beef can be seasoned 1 day ahead. 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.

Nutrition Per Serving

6 servings
1 serving contains: Calories (kcal) 250 Fat (g) 12 Saturated Fat (g) 4.5 Cholesterol (mg) 95 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 34 Sodium (mg) 620
Explore Bon AppétitBeef TenderloinBeefMeatHorseradishEasyMainGluten-FreeNut-FreeRoastDinner