If you’re craving a dish that feels truly special yet manages to be surprisingly straightforward, the Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe should be on your radar. This elegant beef tenderloin pairs the robust, herbaceous flavors of garlic, rosemary, and thyme with a creamy, zesty horseradish sauce that brings a perfect punch of brightness. It’s a guaranteed crowd-pleaser that turns any meal into a celebration, blending tender, juicy beef with a sauce that complements without overpowering. Whether it’s a holiday feast or an intimate dinner, this recipe delivers comfort and sophistication in every bite.
Ingredients You’ll Need
The beauty of this Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe lies in its simplicity. Each ingredient plays a crucial role in creating layers of flavor and texture, from the fresh herbs enhancing the beef’s depth to the creamy horseradish sauce adding a lively zing.
- 4 cloves garlic (minced): Adds a warm, aromatic foundation that infuses the beef with classic savory notes.
- 1 tablespoon chopped fresh rosemary: Offers piney, fragrant undertones that pair beautifully with rich beef.
- 1 tablespoon chopped fresh thyme leaves: Provides earthy hints to round out the herbal profile.
- Kosher salt and freshly ground black pepper (to taste): Essential for seasoning, these bring out natural flavors and balance the dish.
- 1 (4-pound) beef tenderloin (trimmed and tied into 2-inch sections): The star of the show—ultra-tender and perfect for an elegant centerpiece.
- 1 tablespoon olive oil: Helps the herbs and garlic stick to the meat and adds a subtle richness.
- 1/2 cup sour cream: Creates the creamy base for the horseradish sauce, lending tang and smoothness.
- 1/4 cup mayonnaise: Adds silkiness and a mild flavor that balances the horseradish’s heat.
- 2 tablespoons prepared horseradish: The zesty, spicy heart of the sauce, cutting through the meat’s richness.
- 2 tablespoons chopped fresh chives: Brings fresh, oniony brightness that livens up the sauce.
How to Make Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe
Step 1: Prepare the Horseradish Cream Sauce
Start by whisking together the sour cream, mayonnaise, prepared horseradish, and chopped fresh chives. Season this tangy blend with kosher salt and freshly ground black pepper to taste, then tuck it away in the refrigerator. Allowing the flavors to meld while you prepare the beef helps intensify the sauce’s vibrant character, making it the perfect companion for your tenderloin.
Step 2: Preheat and Prep
Preheat your oven to 275 degrees Fahrenheit and prepare a baking sheet by lining it with foil and coating with nonstick spray. This simple step ensures easy cleanup and helps your tenderloin roast evenly without sticking or losing any deliciousness to the pan.
Step 3: Create the Herb and Garlic Rub
In a small bowl, mix together the minced garlic, chopped rosemary, thyme leaves, along with a tablespoon each of kosher salt and freshly ground black pepper. This herbaceous and savory rub is where the magic begins, coating the beef with intense, fragrant flavors that will soak in as it roasts.
Step 4: Season the Beef Tenderloin
Pat your tenderloin dry with paper towels for the best sear and seasoning adherence. Drizzle olive oil over the beef and gently rub the garlic and herb mixture all over, pressing it lightly to ensure every inch of the tenderloin is packed with flavor. This step is where the tenderloin starts transforming into a mouthwatering masterpiece.
Step 5: Roast to Perfection
Set the seasoned tenderloin on your prepared baking sheet and place it in the oven. Roast low and slow until your meat reaches an internal temperature of 130-135 degrees Fahrenheit for a perfect medium-rare finish. This usually takes between 50 minutes to 1 hour and 15 minutes depending on your oven and tenderloin thickness. Once done, remove from the oven and let the beef rest for 10 minutes—this is key for juicy, tender slices.
Step 6: Serve with Horseradish Cream Sauce
Slice your rested tenderloin into thick, elegant pieces and serve immediately with the chilled horseradish cream sauce on the side. The cream sauce adds a delightful contrast to the savory beef, making this Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe a showstopper every single time.
How to Serve Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe
Garnishes
A touch of fresh herbs like rosemary sprigs or finely chopped chives sprinkled over the slices adds a fresh, vibrant look that makes the dish all the more inviting. Adding a light drizzle of extra virgin olive oil over the beef slices just before serving brings a subtle gloss and richness that diners will notice and appreciate.
Side Dishes
This Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe pairs wonderfully with creamy mashed potatoes or buttery roasted vegetables like carrots and parsnips. Consider a bright, crisp green salad with a lemon vinaigrette to cut through the richness and add a refreshing balance to your plate.
Creative Ways to Present
For a party or special occasion, present the tenderloin sliced on a wooden board alongside ramekins of horseradish sauce. Garnish with edible flowers or microgreens for stunning visual appeal. Alternatively, create individual plates with a delicate smear of sauce under each slice and a sprinkling of fresh herbs for a restaurant-quality presentation right at home.
Make Ahead and Storage
Storing Leftovers
Once your Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe has been enjoyed, wrap any leftover tenderloin tightly in foil or store in an airtight container in the refrigerator. The beef will keep well for up to 3 days without losing much of its flavor or texture.
Freezing
If you want to save the tenderloin for longer, freezing is an option, though best done after slicing. Place the slices in a single layer on a baking sheet to flash freeze, then transfer to freezer bags. This helps preserve the quality for up to 2 months. Freeze the horseradish cream sauce separately in a freezer-safe container.
Reheating
To reheat, gently warm the beef slices in a low oven (around 250 degrees Fahrenheit) covered with foil to keep them moist. Avoid microwaving as it tends to dry out the tenderloin. Reheat the horseradish cream sauce separately at room temperature or briefly in a warm water bath to keep its creamy texture intact.
FAQs
Can I use dried herbs instead of fresh for the Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe?
While fresh herbs are always ideal for bright, vibrant flavor and aroma, you can substitute dried herbs if needed. Use about one-third of the amount called for in fresh to avoid overpowering the beef, and add them during the oil drizzling step so they can rehydrate slightly.
What is the best temperature to cook beef tenderloin to medium-rare?
For the most tender and juicy medium-rare beef tenderloin, aim for an internal temperature of 130 to 135 degrees Fahrenheit. Using a meat thermometer ensures precise doneness and prevents overcooking.
How spicy is the horseradish cream sauce in this recipe?
The horseradish cream sauce offers a gentle kick rather than overpowering heat. The combination of creamy sour cream and mayonnaise balances the horseradish’s natural pungency, giving just enough zest to complement the beef.
Can I prepare the horseradish cream sauce ahead of time?
Absolutely! In fact, making the horseradish cream sauce a few hours ahead and chilling it allows the flavors to meld beautifully, making it taste even better when served.
Is it necessary to tie the beef tenderloin into sections?
Tying the beef tenderloin ensures even cooking and helps maintain its shape during roasting. If your beef is already trimmed and compact, you can skip this step, but for best results, tying is recommended.
Final Thoughts
Trust me, once you try the Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe, it might just become your new go-to for special occasions or whenever you want to impress without stress. The tender, flavorful beef paired with a bright, creamy sauce is a winning combination that delights every time. So go ahead, gather your ingredients, and treat yourself and your loved ones to this unforgettable meal.
Print
Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Garlic Rosemary Beef Tenderloin recipe features a perfectly roasted beef tenderloin seasoned with fresh garlic, rosemary, and thyme, then baked to juicy medium-rare perfection. Accompanied by a creamy horseradish sauce made with sour cream, mayonnaise, horseradish, and fresh chives, it’s an elegant, flavorful dish ideal for special occasions or a hearty family dinner.
Ingredients
Beef and Seasoning
- 4 cloves garlic (minced)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper (to taste)
- 1 (4-pound) beef tenderloin (trimmed and tied into 2-inch sections)
- 1 tablespoon olive oil
Horseradish Cream Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Prepare Horseradish Cream Sauce: In a bowl, combine sour cream, mayonnaise, prepared horseradish, and chopped chives. Season with kosher salt and freshly ground black pepper to taste. Mix well and refrigerate until ready to serve.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 275°F (135°C). Line a baking sheet with aluminum foil and lightly coat it with nonstick spray to prevent sticking.
- Make Garlic-Herb Seasoning Mix: In a small bowl, combine minced garlic, chopped fresh rosemary, chopped fresh thyme, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper. Stir well to combine all flavors.
- Season the Beef Tenderloin: Pat the beef tenderloin dry with paper towels to remove excess moisture. Drizzle olive oil evenly over the tenderloin. Generously rub the garlic-herb seasoning mixture onto the beef, pressing gently so it adheres well.
- Bake the Tenderloin: Place the seasoned tenderloin onto the prepared baking sheet. Transfer to the preheated oven and bake until the internal temperature reaches 130-135°F (54-57°C) for medium-rare doneness. This usually takes between 50 minutes to 1 hour and 15 minutes depending on oven variation and beef thickness.
- Rest the Meat: Remove the tenderloin from the oven and transfer to a cutting board. Let it rest for 10 minutes to allow juices to redistribute, ensuring a juicy and tender result.
- Serve: Slice the rested beef tenderloin into desired portions and serve immediately, accompanied by the chilled horseradish cream sauce for a flavorful contrast.
Notes
- Using a meat thermometer is recommended to achieve precise doneness.
- Letting the beef rest is crucial to maintain juiciness and tenderness.
- The horseradish cream sauce can be prepared a day in advance to develop deeper flavors.
- If you prefer your beef cooked more, adjust oven time accordingly, but beware of overcooking this tender cut.
- Ensure the tenderloin is tied into uniform sections to promote even cooking.
