Creamy Horseradish Sauce For Beef Tenderloin Recipes

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli® Olive Oil

Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Steps:

Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

Ingredients

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE

This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!

Provided by Shelly

Categories Beef Tenderloin

Time 4h35m

Yield 8

Number Of Ingredients 9

Beef Tenderloin with Sour Cream-Horseradish Sauce image

Steps:

Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
Serve with the sour cream-horseradish sauce.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g

Ingredients

1 cup chopped fresh flat-leaf parsley
½ cup butter, softened
6 tablespoons Dijon mustard, divided
2 tablespoons whole green peppercorns, coarsely ground
2 tablespoons whole pink peppercorns, coarsely ground
2 teaspoons coarse kosher salt, or to taste
1 (3 pound) beef tenderloin, trimmed
1 (8 ounce) container sour cream
2 tablespoons prepared horseradish