Description
Barefoot Contessa’s Beef Tenderloin with Horseradish Sauce is a luxurious dish featuring a perfectly roasted beef tenderloin served with a creamy, tangy horseradish sauce. The tenderloin is seasoned simply with salt, pepper, and a touch of olive oil, allowing the natural flavor of the beef to shine. The horseradish sauce, made with sour cream, Dijon mustard, and freshly grated horseradish, adds a zesty kick that pairs perfectly with the rich, tender meat.
Ingredients
Scale
For the Beef Tenderloin:
- 1 whole beef tenderloin, trimmed and tied (approximately 4–5 pounds)
- 2 tablespoons good olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
For the Horseradish Sauce:
- 1 1/2 cups sour cream
- 1/3 cup Dijon mustard
- 1/4 cup prepared horseradish, drained
- 1 tablespoon white wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 275°F (135°C).
- Prepare the tenderloin: Place the beef tenderloin on a baking sheet or in a roasting pan. Rub the tenderloin all over with olive oil, then season generously with kosher salt and freshly ground black pepper.
- Roast the tenderloin: Roast the beef in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer to check the temperature.
- Rest the beef: Remove the tenderloin from the oven and cover it tightly with aluminum foil. Let it rest for 15-20 minutes before slicing.
- Make the horseradish sauce: While the beef is resting, combine the sour cream, Dijon mustard, prepared horseradish, white wine vinegar, kosher salt, and freshly ground black pepper in a mixing bowl. Whisk until smooth and well combined. Taste and adjust seasoning if needed.
- Serve: Slice the beef tenderloin into thick slices and serve it with the horseradish sauce on the side.