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Beef Tenderloin with Horseradish Crème
Recipes
Beef Tenderloin with Horseradish Crème
8 servings
1 hour total (Active 25 minutes)

Ingredients

For tenderloin
  • 2 tablespoons fresh thyme
  • 1 large shallot
  • 3 cloves garlic
  • 1 lemon, for zest
  • 3 lb whole beef tenderloin
  • 2 teaspoons steak seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
For horseradish crème
  • ¼ cup prepared horseradish
  • 1 cup + 2 tablespoons sour cream
  • 3 tablespoons fresh ground peppercorn blend
  • ¼ teaspoon kosher salt

Steps

    1. Preheat oven to 450°F. Chop thyme, shallot, and garlic finely; zest lemon (2 teaspoons). Sprinkle tenderloin with steak seasoning. Combine thyme, shallot, garlic, lemon zest, oil, and mustard. Rub mixture over beef tenderloin; place tenderloin in roasting pan (wash hands).
    2. Place in oven and immediately reduce temperature to 375°F. Roast 35–45 minutes until tenderloin is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from oven and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Meanwhile, prepare horseradish crème. Drain horseradish. Combine all ingredients in medium bowl.
    4. Slice tenderloin thinly. Serve with horseradish crème.
    Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ⅛ recipe serving: Calories 390, Total Fat 22g, Sat Fat 9g, Trans Fat 0.5g, Chol 145mg, Sodium 380mg, Total Carb 5g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 41g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%