13 Minute Beef Tenderloin with Horseradish Sauce
Elevate your date night or special occasion dinner with this irresistible 13-Minute Beef Tenderloin with Horseradish Sauce. Perfectly seared beef tenderloin steaks, cooked to tender, melt-in-your-mouth perfection, are paired with a creamy and tangy homemade horseradish sauce for an elegant yet easy dish. The steaks are basted with garlic-infused butter and a hint of rosemary to enhance their rich flavor, while the zesty horseradish sauce, made with sour cream, Dijon mustard, and fresh chives, provides the perfect finishing touch. Ready in just 13 minutes of cook time, this restaurant-quality recipe proves you don’t need hours in the kitchen to create a gourmet feast. Perfect for impressing guests or treating yourself to a luxurious steak night at home!
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) beef tenderloin steaks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon butter
- 2 cloves (minced) garlic
- 1 fresh rosemary sprig
- 2 tablespoons prepared horseradish
- 0.25 cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon white vinegar
- 1 tablespoon (finely chopped) fresh chives
Instructions
Remove beef tenderloin steaks from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.
Pat the steaks dry with a paper towel. Rub both sides with 1 tablespoon of olive oil, then season evenly with kosher salt and ground black pepper.
Heat a large, heavy skillet (cast iron recommended) over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Once the oil is shimmering, carefully add the steaks to the skillet. For medium-rare, sear the steaks for 3 minutes on the first side without moving them.
Flip the steaks and add butter, minced garlic, and the rosemary sprig to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks as they cook for another 3-4 minutes.
Check for doneness using a meat thermometer: 130°F for medium-rare, 140°F for medium. Adjust cooking time as needed.
Transfer the steaks to a plate, tent loosely with foil, and let rest for 5 minutes.
While the steaks rest, prepare the horseradish sauce. In a small bowl, combine prepared horseradish, sour cream, mayonnaise, Dijon mustard, white vinegar, and chopped chives. Mix until smooth.
Serve the beef tenderloin warm, topped with a generous dollop of horseradish sauce. Enjoy!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 370 mg | 124% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.9 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1373 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
