If you’re craving a show-stopping main that balances tender, juicy beef with a bright, tangy sauce, you’re going to love this Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe. This dish is an invitation to indulge in a perfectly roasted beef tenderloin, infused with fragrant garlic and fresh herbs, paired with a creamy, slightly spicy horseradish sauce that takes every bite to the next level. Whether it’s a special dinner or a festive gathering, this recipe feels elegant yet approachable, delivering incredible flavor and texture that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe sing. Each element is thoughtfully chosen to enhance the beef’s natural richness and the sauce’s creamy kick.
- 4 cloves garlic (minced): Adds a robust, aromatic depth that infuses every bite with warmth.
- 1 tablespoon chopped fresh rosemary: Offers a fragrant, piney note essential for that classic herbaceous flavor.
- 1 tablespoon chopped fresh thyme leaves: Balances rosemary with its subtle lemony earthiness.
- Kosher salt and freshly ground black pepper (to taste): Crucial for seasoning and highlighting the beef’s natural flavor.
- 1 (4-pound) beef tenderloin (trimmed and tied into 2-inch sections): The star of the dish—tender and naturally lean for perfect roasting.
- 1 tablespoon olive oil: Helps the herb and garlic mixture adhere while aiding in browning.
- 1/2 cup sour cream: Forms the creamy base of the horseradish sauce, adding tang and richness.
- 1/4 cup mayonnaise: Enhances the sauce’s creaminess without overpowering.
- 2 tablespoons prepared horseradish: Delivers the signature spicy kick that complements the beef beautifully.
- 2 tablespoons chopped fresh chives: Adds subtle oniony freshness and vibrant color to 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 sour cream, mayonnaise, prepared horseradish, and fresh chives. Season this mixture with salt and fresh cracked pepper to taste. Then pop it into the refrigerator to chill and let the flavors meld while you prepare the beef. This sauce is what adds that signature zingy creaminess that perfectly complements the tenderloin’s richness.
Step 2: Preheat and Prepare
Set your oven to 275 degrees Fahrenheit and line a baking sheet with foil for easy cleanup. Lightly coat the foil with nonstick spray to prevent the beef from sticking, ensuring a perfect finish and easy transfer after roasting.
Step 3: Mix the Herb and Garlic Seasoning
In a small bowl, combine the minced garlic, chopped rosemary and thyme with 1 tablespoon of kosher salt and 1 tablespoon of freshly ground black pepper. This blend will create a fragrant and flavorful crust on the tenderloin, locking in moisture and enhancing the natural flavors of the beef.
Step 4: Season the Beef Tenderloin
Pat the beef tenderloin dry with paper towels to ensure a nice sear and crust. Drizzle with olive oil, then evenly rub the garlic-herb mixture all over the beef, gently pressing it into the surface so it sticks well. This step guarantees a savory, aromatic coating that makes every bite irresistible.
Step 5: Roast the Beef
Place the seasoned tenderloin on the prepared baking sheet and transfer it to the oven. Roast the beef until it reaches an internal temperature of 130 to 135 degrees Fahrenheit for medium-rare, which usually takes between 50 minutes to 1 hour and 15 minutes depending on your oven. After removing it from the oven, allow the beef to rest for 10 minutes. Resting helps the juices redistribute, resulting in tender, juicy slices.
Step 6: Serve with Horseradish Cream Sauce
Slice the rested tenderloin into thick, inviting medallions and serve immediately with the chilled horseradish cream sauce. This duo brings together tender meat and a sauce that’s creamy with just the right amount of tang and heat, making for an elegant and satisfying plate every time.
How to Serve Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe
Garnishes
Fresh herbs like extra chopped chives or rosemary sprigs make for beautiful, fresh garnishes that enhance the dish’s presentation and add a final burst of aroma. A few thin slices of radish or microgreens can offer a crisp contrast and subtle peppery notes that balance the richness.
Side Dishes
This Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe pairs wonderfully with classic sides like garlic mashed potatoes or roasted root vegetables. A crisp green salad with a light vinaigrette can add refreshing balance, while creamy polenta or a buttery risotto brings additional richness to the plate.
Creative Ways to Present
For an impressive presentation, arrange slices of tenderloin in a fanned-out pattern on a warmed serving platter with dollops of horseradish cream sauce in between slices. You can also serve the sauce in a small decorative bowl alongside for dipping. Adding a drizzle of reduced balsamic glaze creates a beautiful contrast in color and tangy depth that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover garlic rosemary beef tenderloin tightly in foil or plastic wrap to keep it moist. Store in an airtight container in the refrigerator and consume within 3 to 4 days for the best flavor and texture.
Freezing
You can freeze sliced or whole beef tenderloin by wrapping it securely in plastic wrap and then placing it inside a freezer-safe bag or container. To preserve the creamy horseradish sauce’s texture, freeze it separately in a sealed container. Frozen beef tenderloin is best enjoyed within 2 to 3 months.
Reheating
To reheat, gently warm the beef in a low oven (about 250 degrees Fahrenheit) wrapped in foil to prevent drying, or in a skillet over medium-low heat. Reheat the sauce slowly over low heat, stirring often, to keep it smooth and creamy. Avoid microwaving to prevent the sauce from separating.
FAQs
Can I prepare the horseradish cream sauce in advance?
Absolutely! The horseradish cream sauce can be made up to a day in advance and refrigerated. This actually helps the flavors develop and meld together beautifully.
What if I don’t have fresh rosemary or thyme?
You can substitute with dried herbs in smaller amounts—use about one-third of the amount since dried herbs are more concentrated in flavor, but fresh herbs are definitely preferred for that bright, fresh note.
How do I know when the beef tenderloin is cooked to medium-rare?
The best way is to use an instant-read thermometer and look for an internal temperature of 130-135 degrees Fahrenheit. This ensures a warm, pink center without overcooking.
Can I use a different cut of beef?
While beef tenderloin is ideal for its tenderness and leanness, you could also try this recipe with a beef rib roast or sirloin roast. Just adjust cooking times accordingly as those cuts may take longer or shorter.
Is the horseradish sauce spicy?
The horseradish sauce has a gentle heat that adds a pleasant kick but is balanced by the creamy sour cream and mayonnaise. If you prefer it milder, start with less horseradish and adjust to taste.
Final Thoughts
This Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe is a wonderful way to transform a simple cut of beef into a memorable meal that feels special and comforting at the same time. I encourage you to try it for your next gathering or cozy night in—you’ll love sharing those tender bites packed with fresh herbs and a sauce that sparks the taste buds. Happy cooking!
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 Dish
- Method: Baking
- Cuisine: American
Description
This Garlic Rosemary Beef Tenderloin is a perfectly roasted beef tenderloin seasoned with fresh garlic, rosemary, and thyme, resulting in a tender and flavorful main dish. Served with a creamy horseradish sauce, it’s an elegant recipe ideal for special occasions or a sophisticated family dinner.
Ingredients
Beef Tenderloin
- 4 cloves garlic (minced)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper (to taste, plus 1 tablespoon each for seasoning)
- 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 salt and freshly ground black pepper to taste. Mix well, then cover and refrigerate until ready to serve.
- Preheat Oven: Set your oven to 275 degrees Fahrenheit. Line a baking sheet with foil and lightly coat it with nonstick cooking spray to prevent sticking.
- Mix Garlic Herb Seasoning: In a small bowl, stir together the minced garlic, chopped rosemary, chopped thyme, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper.
- Prepare Tenderloin: Using paper towels, pat the beef tenderloin dry to remove moisture. Drizzle the olive oil evenly over the meat, then sprinkle the garlic herb seasoning mixture over the surface, gently pressing it into the meat to ensure it adheres well.
- Roast the Tenderloin: Place the seasoned beef tenderloin onto the prepared baking sheet and transfer it to the preheated oven. Roast until the internal temperature reaches 130-135 degrees Fahrenheit for medium-rare doneness, which will take approximately 50 minutes to 1 hour and 15 minutes depending on your oven and tenderloin size.
- Rest the Meat: Once the tenderloin is done, remove it from the oven and let it rest for 10 minutes. This rest period allows the juices to redistribute, resulting in a juicier and more flavorful roast.
- Serve: Slice the beef tenderloin and serve immediately with the chilled horseradish cream sauce alongside for a delicious complement.
Notes
- Make sure to tie the beef tenderloin into even sections to ensure consistent cooking.
- Use a meat thermometer to accurately check doneness; medium-rare is 130-135°F internally.
- Resting the meat is crucial for juicy results—do not skip this step.
- The horseradish cream sauce can be made a day ahead and refrigerated to enhance flavors.
- Adjust seasoning according to your taste preferences.
