Herbed Beef Tenderloin with Sour Cream Mustard Sauce
Elevate your dinner table with this elegant Herbed Beef Tenderloin with Sour Cream Mustard Sauce, a dish that combines tender, juicy meat with a bright and tangy sauce. The star of the recipe is a perfectly roasted beef tenderloin, generously coated in a fragrant blend of fresh rosemary, thyme, garlic, and olive oil, then seared to perfection and finished in the oven for a flavorful crust. Accompanying this show-stopping cut is a creamy and zesty sauce made from sour cream, Dijon mustard, whole-grain mustard, lemon juice, and chives—balancing the richness with a delightful tang. Ready in under an hour and yielding six servings, this recipe is ideal for special occasions or an intimate dinner party. Serve it with roasted vegetables or a crisp salad to complete this restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 2 tablespoons olive oil
- 3 pieces garlic cloves, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon lemon juice
- 1 tablespoon chives, finely chopped
Instructions
Preheat your oven to 425°F (220°C).
Trim any excess fat or silver skin from the beef tenderloin and pat it dry with paper towels.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to form a paste.
Rub the herb mixture evenly over the entire surface of the beef tenderloin.
Heat a large, oven-safe skillet or roasting pan over medium-high heat. Sear the beef tenderloin on all sides until it is browned, about 2-3 minutes per side.
Transfer the skillet or pan to the preheated oven. Roast the beef tenderloin for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
While the beef cooks, prepare the sour cream mustard sauce. In a small bowl, combine the sour cream, Dijon mustard, whole-grain mustard, lemon juice, and chopped chives. Mix well and set aside.
Remove the beef tenderloin from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 minutes to redistribute the juices.
Slice the beef tenderloin into 1/2-inch thick slices and arrange them on a serving platter.
Serve the beef tenderloin warm with the sour cream mustard sauce on the side.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 9054 mg | 394% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 16.0 g | ||
| Protein | 285.9 g | 572% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 479 mg | 37% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 3611 mg | 77% | |
*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.
