Pepper Crusted Beef Tenderloin with Horseradish Sauce
Elevate your next dinner party with this stunning Pepper Crusted Beef Tenderloin with Horseradish Sauce—a showstopping main course that perfectly balances bold flavors and elegant presentation. Featuring a tender, juicy beef tenderloin encrusted with freshly crushed black peppercorns and kosher salt, this dish boasts a beautifully seared crust enhanced by aromatic rosemary and garlic. Roasted to perfection, the beef pairs seamlessly with a zesty, creamy horseradish sauce made with sour cream and a hint of lemon for a tangy kick. Ready in under an hour, this recipe is ideal for special occasions or an indulgent weeknight treat. Serve it alongside roasted vegetables or a rich potato gratin for a memorable meal that’s sure to impress. Perfectly seasoned, easy to prepare, and absolutely mouthwatering—your guests will be asking for seconds!
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Recipe Information
Ingredients
- 2 lbs beef tenderloin
- 2 tbsp coarse black peppercorns
- 1 tbsp kosher salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves, smashed
- 1 cup sour cream
- 3 tbsp prepared horseradish
- 1 tbsp lemon juice
- 0.5 tsp salt (for sauce)
- 0.25 tsp black pepper (for sauce)
Instructions
Preheat your oven to 400°F (200°C).
Pat the beef tenderloin dry with paper towels and bring it to room temperature for about 30 minutes.
Crush the black peppercorns coarsely using a mortar and pestle or a spice grinder. Mix the crushed pepper with kosher salt.
Rub the beef tenderloin with olive oil, then coat it evenly with the pepper and salt mixture, pressing it onto the surface.
In a large oven-safe skillet, heat the butter over medium-high heat until melted and foamy.
Add the beef tenderloin to the skillet and sear on all sides, about 2-3 minutes per side, until a golden-brown crust forms.
Tuck the rosemary sprigs and smashed garlic cloves around the beef in the skillet.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (55°C) for medium-rare (adjust cooking time for desired doneness).
While the beef is roasting, prepare the horseradish sauce. In a small bowl, whisk together sour cream, prepared horseradish, lemon juice, salt, and black pepper. Adjust seasoning to taste and refrigerate until ready to serve.
Remove the beef tenderloin from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the beef tenderloin into thick medallions and serve warm, accompanied by the horseradish sauce on the side.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.2 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 917 mg | 20% | |
*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.
