Best 6 Seared Beef Tenderloin With Mustard Horseradish Sauce Recipes

FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
• Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

HERBED BEEF TENDERLOIN WITH SOUR CREAM MUSTARD SAUCE

Steps:

• Preheat oven to 325°F.
• In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
• Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
• Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
• Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
• While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
• Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
• NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.

SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE RECIPE - (5/5)

Steps:

• Combine first 4 ingredients, stirring well with a whisk. Cover and chill. Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with lemon juice. Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH

Steps:

• Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
• Secure beef at 2-inch intervals with cooking twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinle with lemon juice.
• Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE

Steps:

• Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
• Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently.
• Let stand 15 minutes.
• Cut into 16 slices.
• Sprinkle with juice.
• Arrange watercress evenly on bread slices.
• Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice.
• Arrange capers and cheese evenly over sauce.