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American

Beef Tenderloin with Horseradish Cream

Seared beef tenderloin medallions topped with tangy horseradish cream—elegant and satisfying

hot_bitemediumAmerican
Prep15 minCook15 minTotal30 minServes12Temphot
✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
  • 1.5 lbbeef tenderloin(trimmed)
  • 2 tbspolive oil
  • 1 tspsalt
  • 0.5 tspblack pepper(freshly ground)
  • 1 tspfresh thyme(chopped)
  • 0.5 cupsour cream
  • 2 tbspprepared horseradish(drained)
  • 1 tspDijon mustard
  • 1 tbspfresh chives(minced, for garnish)
Make Ahead

Horseradish cream can be made up to 3 days ahead. Sear and roast beef just before serving for best results.

Instructions
  1. 1Remove tenderloin from refrigerator 30 minutes before cooking
  2. 2Season generously with salt, pepper, and thyme
  3. 3Heat olive oil in cast iron skillet over high heat until smoking
  4. 4Sear tenderloin on all sides until browned, about 2-3 minutes per side
  5. 5Roast in 400°F oven until internal temp reaches 125°F for medium-rare, about 10-12 minutes
  6. 6Rest 10 minutes before slicing
  7. 7Meanwhile, mix sour cream, horseradish, and Dijon mustard
  8. 8Slice tenderloin into 1/2-inch medallions
  9. 9Top each medallion with a small dollop of horseradish cream
  10. 10Garnish with fresh chives
Notes
Pro Tips

Let beef come to room temperature before cooking for even doneness. Use an instant-read thermometer. Rest is essential—do not skip it.

History & Origin

The pairing of beef with horseradish has been a cornerstone of British cuisine for centuries. Horseradish, native to southeastern Europe, was prized for its pungent heat that cuts through the richness of beef. This elegant preparation transforms a classic roast beef accompaniment into sophisticated party fare.

Pairs Well With
red winebourbonwhiskeycabernet
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