Dinner

Beef Tenderloin Roast with Horseradish Cream Sauce Recipe

ByMariam Harutyunyan January 30, 2026January 30, 2026

Introduction

This Beef Tenderloin Roast with Horseradish Cream Sauce is a perfect centerpiece for any special occasion. Tender, flavorful, and paired with a tangy, creamy sauce, it elevates your roast dinner to the next level. Easy to prepare and impressive to serve, it’s a must-try for home cooks who want to wow their guests.

The image shows a white oval plate filled with thick, round slices of cooked beef arranged in a loose pile. Each slice has a dark brown, slightly charred crust with a tender, pinkish center. Creamy white sauce is drizzled unevenly over several slices, adding a smooth, glossy texture. Fresh green herbs, including rosemary sprigs, are scattered on and around the beef, offering a fresh contrast to the rich meat. The plate is set on a white marbled surface, with a white jug of extra sauce nearby and a dark striped cloth partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole beef tenderloin, about 4-5 lbs
Kosher salt & freshly ground black pepper, to taste

1 tablespoon dried oregano
1 tablespoon dried tarragon

1 tablespoon dried rosemary
1 tablespoon dried thyme

2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cumin

5 tablespoons olive oil, divided plus more as needed for searing
2 tablespoons maple syrup
2 tablespoons Worcestershire sauce

1 tablespoon whole grain Dijon mustard
2 tablespoons unsalted butter
2 teaspoons garlic paste

¾ cup heavy whipping cream
1 teaspoon Dijon mustard, smooth or whole grain
1 tablespoon fresh squeezed lemon juice

2 teaspoons distilled white vinegar
3 tablespoons prepared horseradish

Instructions

Step 1: Preheat the oven to 425°F. Remove the tenderloin from the fridge about 1 hour before cooking to reach room temperature. Trim any tendrils of fat or silver skin, then pat dry with paper towels. Cut the tenderloin in half crosswise to fit your skillet, and secure with kitchen twine if needed.

Step 2: Combine salt, pepper, oregano, tarragon, rosemary, thyme, onion powder, garlic powder, and cumin in a small bowl. Reserve 2 teaspoons of this spice blend. Drizzle 1 tablespoon olive oil over the tenderloin, rub to coat, then massage the remaining spice blend evenly into the meat. Set aside.
Step 3: In a separate bowl, whisk together 2 tablespoons olive oil, maple syrup, Worcestershire sauce, and whole grain Dijon mustard. Set aside.
Step 4: Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the tenderloin halves, working in batches if needed, until golden brown on all sides, about 2-3 minutes per side. Repeat with remaining pieces, adding oil if necessary. Return all tenderloins to the skillet and brush with the prepared glaze.

Step 5: Roast the tenderloins in the oven for 20-25 minutes, flipping halfway through. Use a digital meat thermometer to check for an internal temperature of 120°–130°F for medium rare to medium. Adjust cooking time if you prefer a different doneness. Remove from oven and transfer to a cutting board to rest.
Step 6: While the meat rests, melt butter in a saucepan over medium heat. Add garlic paste and cook until fragrant, about 1 minute. Stir in heavy cream, Dijon mustard, lemon juice, and vinegar. Bring to a gentle simmer, then remove from heat. Stir in prepared horseradish and the reserved spice blend. Let the sauce sit for at least 5 minutes before serving.
Step 7: Remove twine and slice the tenderloin into 1-2 inch thick pieces. Arrange on a large serving platter and spoon warm horseradish cream sauce over or serve on the side. Serve immediately with your favorite sides such as mashed potatoes or vegetables.

Tips & Variations

Use a meat thermometer to ensure perfect doneness and avoid overcooking.
Substitute fresh herbs for dried if preferred; triple their quantity for the spice rub.
For a sweeter glaze, add a splash of balsamic vinegar along with the maple syrup.

Try serving with roasted root vegetables or a simple green salad to balance the richness.

Storage

Store leftover sliced tenderloin and horseradish cream sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the beef slices in a low oven or covered skillet over medium-low heat to prevent drying out. Warm the sauce separately and drizzle over the beef before serving.

How to Serve

The image shows a white plate with three main parts arranged in a balanced way on a white marbled surface. On the left side, there are two thick slices of medium-rare roast beef with a dark brown crust and a soft pink inside, topped with a light cream sauce with small green herb bits. To the right of the beef, there are bright green steamed broccolini stalks with small florets, looking fresh and crisp. Below the broccolini, there is a scoop of creamy white mashed potatoes with a drizzle of golden olive oil and a sprinkle of black pepper and a small green herb leaf on top. Sprigs of fresh herbs like rosemary and thyme are placed on and around the plate. A small white sauce pitcher with extra cream sauce sits nearby. The scene is bright and inviting with natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this beef tenderloin ahead of time?

Yes, you can season the tenderloin and prepare the glaze a few hours ahead, then refrigerate until ready to cook. Bring to room temperature before searing and roasting for best results.

What is the best way to check doneness?

A digital meat thermometer is the most reliable method. Aim for 120°–130°F for medium rare to medium. The temperature will rise slightly while resting.