Savory Beef Tenderloin with Horseradish Sauce

This might be the most perfectly roasted beef tenderloin my taste buds have ever encountered. It’s effortless, yet delivers a flawless balance of savory depth and subtle heat. As always, simple, high-quality ingredients do the heavy lifting and take the dish to another level. And if that isn’t temptation enough, finish it with a generous dollop of Whipped Cream Horseradish—an airy, luxurious kick that turns every bite into pure awe.

Cut the tenderloin in half. Two smaller roasts are easier to manage than one long piece—and splitting them lets you cook one rarer and the other more well-done, keeping everyone happy. Tie each roast at regular intervals to create a uniform, compact shape for even cooking. The twine should be snug but not so tight that the meat bulges—season generously with seasoned salt and set aside.

Mix the grain mustard with the chopped thyme and set aside. Place the peppercorns in a zip-top bag and gently crush them with a mallet, hammer, or heavy pan until coarsely broken. Set aside.

The ideal method for beef tenderloin is a two-step approach: sear, then roast. This delivers a deeply browned crust while keeping the interior perfectly tender. Heat just enough oil to coat the skillet, and when it reaches the smoking point, add the tenderloins. Drop in a couple of tablespoons of butter, then sear without moving them until a rich crust forms. Turn and repeat, rotating the tenderloins two or three times to brown all sides evenly. Once fully seared, remove from the pan and set aside.

Brush the tenderloins generously with the mustard–thyme blend, then coat them with the crushed peppercorns. Press the pepper firmly onto the surface so it adheres to the meat.

Arrange the herb bundles on a roasting pan, drizzle them lightly with olive oil, and set the prepared tenderloins directly on top.

Place the remaining 6 tablespoons of butter in a saucepan with the crushed garlic and thyme bundle. Warm gently until the butter melts and the aromatics become fragrant. Remove and discard the thyme, then drizzle the garlic butter over the tenderloins. This is the perfect moment to insert an oven-safe probe thermometer into one end of the roast to monitor the internal temperature as it cooks.

After about 15 minutes, start checking the internal temperature. Remove the tenderloin from the oven when it reaches the pull temperature for your preferred doneness, then let it rest at room temperature for 15 minutes to allow the juices to redistribute.

Preferred Doneness Guide

• Rare: cook to 120–125°F (remove from oven at 110–115°F)
• Medium-Rare: cook to 130–135°F (remove from oven at 120–125°F)
• Medium: cook to 140–145°F (remove from oven at 130–135°F)

Slice the tenderloin and serve immediately with a generous spoonful of Whipped Cream Horseradish.

Whipped Cream Horseradish

Whip the cream to stiff peaks. Gently fold in the Lawry’s Seasoned Salt, horseradish, and Tabasco until fully incorporated. Stir in the chopped chives, optional.

Sour Cream Horseradish

Mix sour cream Lawry’s Seasoned Salt, horseradish, and Tabasco until fully incorporated. Stir in the chopped chives, optional.

Savory Beef Tenderloin with Horseradish Sauce

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Two horseradish variations—each decadent in its own way. Try both and decide which one earns a permanent place on your table.

Ingredients

Units USM Scale 1x2x3x

Tenderloin

• 1 whole beef tenderloin (4–5 lb)
• 1 stick unsalted butter
• 2 garlic cloves, crushed
• Lawry’s Seasoned Salt (or similar seasoned salt blend)
• High-heat oil such as avocado oil
• 1/4 cup whole-grain mustard
• 1/4 cup whole mixed peppercorns, lightly crushed
• 1 Tbsp chopped fresh thyme, plus 1 small bunch
• 2 bundles fresh herbs (rosemary, sage, marjoram)
• Kitchen twine

Whipped Cream Horseradish

• 1 cup whipping cream
• 1/4 tsp Lawry’s Seasoned Salt
• 2 Tbsp prepared horseradish (well drained) or 4 Tbsp freshly grated horseradish
• Dash of Tabasco, to taste
• 1–2 Tbsp chopped chives (optional)

Sour Cream Horseradish

• 1 cup sour cream
• 1/4 cup prepared horseradish, drained
• Dash of Tabasco, to taste
• Salt & Pepper, to taste
• 1–2 Tbsp chopped chives (optional)

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Instructions

Tenderloin

1. Preheat oven to 450°F. Scatter rosemary sprigs across the bottom of a large roasting pan.
2. Prep the tenderloin.

   Cut the tenderloin in half—two smaller roasts are easier to manage and allow you to cook one rarer and one more done. Tie each roast at regular intervals so it stays compact and cooks evenly. Season generously with seasoned salt and let stand.
3. Make the mustard blend.
   Stir together the whole-grain mustard and chopped thyme; set aside.
4. Crush the peppercorns.
   Add peppercorns to a zip-top bag and lightly crush with a mallet or heavy pan.
5. Sear the tenderloins.
   Heat a thin layer of high-heat oil in a large skillet until smoking. Sear the tenderloins on all sides without moving them until deep golden brown. Add 2 Tbsp butter to the skillet as you sear to deepen the crust. Turn 2–3 times to brown all surfaces. Remove from the pan.
6. Season the exterior.
   Brush the tenderloins with the mustard-thyme blend. Press the crushed peppercorns firmly onto the surface.
7. Build the roasting base.
   Place the herb bundles on the roasting pan, drizzle with olive oil, and set the seared tenderloins on top.
8. Garlic-thyme butter baste.
   Melt the remaining butter in a saucepan with the crushed garlic and thyme bunch until fragrant. Discard thyme; drizzle the butter over the tenderloins. Insert an oven-safe probe thermometer into one end.
   Roast.
After about 15 minutes, begin monitoring internal temperature. Remove the tenderloin from the oven once it reaches the pull temperature for your preferred doneness (see guide below).Rest at room temperature for 15 minutes to allow juices to redistribute.
9. Slice and serve with your choice of horseradish sauce.

Whipped Cream Horseradish

1. Whip the cream to stiff peaks.
2. Fold in seasoned salt, freshly cracked pepper, horseradish, Tabasco, and optional chives until fully blended.

Sour Cream Horseradish

1. Mix together the sour cream, horseradish, Tabasco, seasoned salt, and freshly cracked pepper.
2. Stir in chives if using.

Notes

Prep Tips

• Silverskin: A thin, shiny membrane that stays tough after cooking; trim by sliding a knife just under the surface.
• The chain: A long, narrow strip of meat attached to the tenderloin. Remove it—its different thickness causes uneven cooking.

Preferred Doneness Guide

• Rare: cook to 120–125°F (Remove from oven at 110–115°F)
• Medium-Rare: cook to 130–135°F (Remove from oven at 120–125°F)
• Medium: cook to 140–145°F (Remove from oven at 130–135°F)

 

 

Nutrition

• Serving Size: 10-12