Equipment
Ingredients
Beef Tenderloin
- 1200 g center-cut beef tenderloin, trimmed of silver skin
- 15 g kosher salt
- 8 g black pepper, coarsely ground
- 30 ml avocado oil
- 45 g unsalted butter
- 3 garlic, smashed
- 2 fresh rosemary, whole sprigs
Creamy Horseradish Sauce
- 120 g sour cream
- 60 ml heavy cream
- 45 g prepared horseradish, drained of excess liquid
- 10 g dijon mustard
- 5 ml apple cider vinegar
- 10 g fresh chives, finely chopped
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 353 kcal
- Protein
- 34 g
- Carbohydrates
- 3 g
- Fat
- 23 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 889 mg
- Saturated Fat
- 10 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 119 mg
- Potassium
- 498 mg
- Calcium
- 57 mg
- Iron
- 4.1 mg
- Magnesium
- 25 mg
- Phosphorus
- 342 mg
- Zinc
- 5.1 mg
- Vitamin A
- 100 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 5.2 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.51 mg
- Niacin
- 6.8 mg
- Folate
- 10 mcg
- Water
- 131 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Tie the beef tenderloin at roughly 5-centimeter intervals with butcher's twine to create an even, cylindrical shape. Season generously on all sides with kosher salt and coarsely ground black pepper. Let rest at room temperature for 30 minutes.
Preheat the oven to 220°C/425°F.
In a mixing bowl, combine the sour cream, heavy cream, prepared horseradish, Dijon mustard, apple cider vinegar, and chopped chives. Whisk until smooth and thoroughly combined. Taste and adjust seasoning with kosher salt. Cover and refrigerate until ready to serve.
Heat the avocado oil in a large cast iron skillet over high heat until it just begins to smoke. Carefully place the tenderloin in the skillet.
Sear the beef undisturbed for 2 to 3 minutes per side until a deep mahogany crust forms. During the final 2 minutes of searing, add the butter, smashed garlic, and rosemary sprigs to the pan. Spoon the foaming, aromatic butter continually over the meat.
Transfer the skillet with the beef directly into the preheated oven. Roast for 15 to 20 minutes, checking the internal temperature with a meat thermometer in the thickest part of the roast.
Remove the beef from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest undisturbed for 15 minutes to allow the juices to redistribute.
Remove the butcher's twine. Slice the beef thickly against the grain and arrange on a platter. Serve immediately with the chilled creamy horseradish sauce on the side.
Chef's Notes
- Tying the beef tenderloin is essential for creating a uniform cylindrical shape, which guarantees edge-to-edge even cooking. Do not skip this step.
- Always pat your beef completely dry with paper towels before seasoning. Surface moisture converts to steam in the pan, which prevents a proper mahogany sear.
- The creamy horseradish sauce benefits greatly from being made a day in advance. Resting allows the pungent mustard oils in the horseradish to fully infuse the dairy.
- Carryover cooking is significant with large roasts. Expect the internal temperature of a beef tenderloin to rise by roughly 3 to 4 degrees Celsius while resting on the cutting board.
Storage
Refrigerator: 3 days — Store beef and sauce in separate airtight containers.
Freezer: 1 month — Freeze cooked beef tightly wrapped. The dairy-based horseradish sauce will separate if frozen.
Reheating: Reheat beef gently in a 120°C/250°F oven until warmed through to avoid overcooking. Serve sauce cold.
Troubleshooting
Beef is dry or overcooked in the center
Cause: Oven temperature was too high, or meat was left in the oven past the target internal temperature without accounting for carryover cooking.
Fix: Cannot be fixed. Slice the meat slightly thinner and serve with an extra spoonful of the creamy horseradish sauce to add moisture and fat.
Prevention: Always use a reliable meat thermometer and pull the roast from the oven a few degrees before it reaches the final desired temperature.
No crust formed during the sear
Cause: The pan was not hot enough, or the surface of the meat was damp before hitting the oil.
Fix: Return to a very hot skillet for 1 minute per side, being extremely careful not to cook the center further.
Prevention: Thoroughly pat the tenderloin completely dry with paper towels before seasoning, and ensure the oil is just beginning to smoke before adding the meat.
Cultural Context
Beef tenderloin is traditionally reserved for grand occasions and holiday feasts due to its exceptionally tender texture and premium status. In American and British culinary traditions, pairing this mild, buttery cut of beef with a sharp, pungent horseradish cream elevates the dish by cutting through the richness with bright acidity and heat.
