How to Make Beef Tenderloin with Sour Cream-Horseradish Sauce - A Step-by-Step Guide

There's nothing quite like a perfectly cooked beef tenderloin to elevate a meal to a whole new level of elegance and sophistication. Whether you're hosting a special occasion dinner or simply treating yourself to a luxurious weeknight meal, beef tenderloin is the epitome of succulence and flavor. And when paired with a tangy and creamy sour cream-horseradish sauce, this dish is simply irresistible.

This recipe for beef tenderloin with sour cream-horseradish sauce is a true showstopper...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Additional Time: 3 hrs 10 mins
  • Total Time: 4 hrs 35 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    517 cal.

    • Total Fat: 31g
    • Saturated Fat: 16g
    • Cholesterol: 178mg
    • Sodium: 1071mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 50g
    • Vitamin C: 11mg
    • Calcium: 91mg
    • Iron: 4mg
    • Potassium: 730mg