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hot_bitemediumAmerican

Beef Tenderloin with Horseradish Cream

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

⏱️ Prep: 15min🍳 Cook: 15min⏰ Total: 30min👥 Serves: 12🌡️ hot
✓ gluten-free
⚠️ Contains: 🥛 Dairy

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

💡 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

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.

Also pairs well with:

red winebourbonwhiskeycabernet