Best 6 Beef Tenderloin With Sour Cream Horseradish Sauce Recipes

ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat oven to 500 degrees.
• Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
• Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
• Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
• Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
• While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
• Serve the beef tenderloin with the sauce.

TENDERLOIN ROAST WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 450°F230°C. In a small mixing bowl combine sour cream, horseradish, Dijon mustard, chives, lemon juice and 1/4-teaspoon black pepper0.5 g; cover and chill.
• Rub roast with oil on all sides, season evenly with salt and remaining pepper. Place roast in roasting pan fitted with rack. Roast 15 minutes. Reduce oven temperature to 325°F125°C, continue cooking approximately 45 to 50 minutes for medium doneness (135 to 140°F57 to 60°C on internal-read thermometer).
• Remove from oven, loosely tent roast with foil, rest 10 to 15 minutes. Serve 1/2 inch12 mm slices with horseradish sauce.

SOUTHWEST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE AND GRILLED TOMATOES

Steps:

• Heat the grill to medium-high. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder; set aside.
• In a small bowl combine the sour cream, lemon juice, horseradish, and
• 1 tablespoon olive oil. Cover and refrigerate until ready to use.
• Drizzle some olive oil over the tenderloin and season it with salt and pepper. Sprinkle on about 1/2 of the spice mix and rub it into the meat. Grill for about 20 to 25 minutes for medium rare. Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing. Drizzle some olive oil over the tomatoes and season them with salt and pepper. Grill them for about 10 minutes.
• Slice the tenderloin and place it onto a platter. Drizzle the horseradish sauce over the meat and scatter the tomatoes around. Garnish with arugula leaves and serve.

SOUR CREAM AND HORSERADISH SAUCE

Steps:

• Mix all the ingredients in a small bowl.
• Cover and let stand at room temperature for 1 hour for the flavors to blend.
• Refrigerate any leftovers.

BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
• Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
• Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
• Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

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.