Horseradish Sauce for Beef Tenderloin
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Horseradish
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to southeastern Europe and western Asia.
Horseradish Sauce Recipe
Horseradish is a root vegetable used in many cuisines as a condiment. It’s usually found in its prepared form, but it’s also possible to buy raw horseradish and make the mixture from scratch. Although delicious, the root has a potent smell, and if the horseradish is not prepared properly, its odor will overtake your entire kitchen. Our simple but delicious recipe using store-bought prepared horseradish guarantees the true flavor of horseradish without the added work. Simply stir and serve.
This creamy preparation uses tangy sour cream to balance the potent pungency of the horseradish root. Dijon mustard adds some acidity and an extra kick of flavor, while fragrant chives add freshness and color.
Horseradish sauce is a wonderful accompaniment to steak, prime rib, beef tenderloin, and pork, and is a classic condiment on gefilte fish. Lighter than buttery, creamy sauces like béarnaise, horseradish has a bite that won’t mask the flavor of your meats. Rather, it will help cleanse your palate so you can enjoy meat-heavy dishes with the contrast in flavors horseradish provides, which keeps your palate awake.
Horseradish Sauce Recipe
This horseradish cream sauce is so easy and will impress your dinner guests! It keeps well in the refrigerator for at least 2 weeks and only gets better as the flavors meld.
This sauce is creamy and balanced by the cider vinegar. It isn’t overly pungent and won’t mask the flavors of the excellent prime rib you’ve prepared. If you like your horseradish sauce a little more potent, add horseradish to taste.
Ingredients
- 1/2 cup sour cream
- 2 Tbsp prepared horseradish, drained
- 2 Tbsp mayo
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp chives, finely chopped
Instructions
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In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.
Recipe Notes
If you enjoy a stronger horseradish sauce, add more prepared horseradish to taste.
What is Prepared Horseradish?
You can purchase jars labeled “prepared horseradish” in the refrigerated section of your grocery store.
If you have a fresh horseradish root growing in your yard, you can make homemade prepared horseradish in a food processor with some water, vinegar and salt but keep in mind homemade is twice as strong as store-bought so add it to taste.
Can I Use Fresh Horseradish for the Recipe?
You can easily prepare this recipe using freshly grated horseradish root. Be mindful than freshly-grated horseradish is going to be much hotter than store-bought:
- Peel the root and cut it into chunks small enough for your blender or food processor to handle, then process until it’s finely chopped but not completely pureed. The vapor can burn your eyes and nose if you breathe it, so be careful when you remove the lid.
- Our recipe calls for 1/4 cup of prepared horseradish; you might want to start with 2 tablespoons of the grated root, mix with the rest of the ingredients, and add more if needed.
If you grated more than you need, pour in a bit of vinegar into the grated horseradish and stir (this is what prepared horseradish is, grated root and vinegar). Keep it in a jar in the fridge for a few weeks. For any unused horseradish root, peel it, cut it into chunks, wrap the chunks individually, and freeze.
Beef Tenderloin with Horseradish Sauce
Ingredients
Directions
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Position the racks in the upper and lower thirds of the oven; preheat to 450°. Place the roast on a foil-lined baking sheet. Rub with the oil; season generously with the salt and pepper. Arrange half of the thyme sprigs under the roast and tuck the remaining sprigs under the twine all over the roast.
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Roast on the lower rack until an instant-read thermometer inserted into the center registers 125° for medium-rare, 40 to 45 minutes. Let rest for 10 minutes.
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Meanwhile, in a small bowl, whisk the sour cream, horseradish cream, heavy cream, oregano, and lemon juice; season. Serve with the roast.
Nutrition Facts
How to Store Horseradish Sauce?
Our horseradish sauce can keep in the refrigerator for up to three days. The more it sits, the more the flavors develop. Because of the smell, it’s important to use an airtight container to store it. And for extra precaution, wrap it in plastic wrap or place it inside a bag to prevent any smells from transferring into other foods.
What Is Beef Tenderloin?
Beef Tenderloin is the name of the large cut of beef before it’s cut into steaks called Filet Mignon. The tenderloin is the most tender cut of beef which makes it the most desirable and most expensive.
The average cattle provides only a small amount of filet mignon and because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.
Ingredients
How To Cook It
Cooking Beef Tenderloin is one of the easiest, yet impressive, dinners you can make. I love that Beef Tenderloin Roast is rather forgiving in the way a single steak may not be. If you overcook it just a bit, it’s still going to be perfect, tender and juicy.
I cook beef tenderloin in the oven after a quick sear on the stovetop right in the roasting pan. My recipe is very similar to Ina Garten’s Beef Tenderloin roast in that I keep everything very simple….from the ingredients to the cooking method, everything is super easy to do.
- Preheat the oven to a searing 500 degrees. (yep, that’s right….500 degrees.)
- Pat the beef tenderloin roast dry with a paper towel and place on a baking sheet.
- Coat the roast liberally with olive oil. Season with more salt and pepper than you ever think you would need.
- Heat a roasting pan over high heat and place the beef tenderloin in the roasting pan.
- Sear the beef on all sides until a golden crust has formed. I do this in stages, so allow the beef to cook on one side for about 4-5 minutes before flipping to the other side. Repeat until the whole tenderloin roast is golden and crusty.
- Transfer the roast to the oven and cook for 20 minutes or until an instant read thermometer inserted into the center of the roast reads 130-135 degrees for medium rare.
- Remove from the oven and tent with foil. Allow the tenderloin to rest for 15 minutes to give the juices a chance to redistribute through the meat.
- Slice and serve!
Because Beef Tenderloin roasts are rather on the expensive side, I, most often, purchase a Costco Beef Tenderloin and trim the roast myself. It takes a bit of time but is definitely worth it to do it yourself when you want to keep the costs down on entertaining.
How To Trim Beef Tenderloin Roast
An untrimmed beef tenderloin will have a shiny “Silver Skin” that will need to be trimmed off with a sharp knife. It’s really easy to do and if you skip this step, your beef tenderloin will not allow the flavoring to penetrate the meat.
- First, slide the tip of your knife right under the connective tissue at the very end of the roast.
- Keep the blade of the knife close to the top of the roast to ensure you don’t cut off too much of the meat.
- Using your opposite hand, hold the edge of the silver skin up and pull as you cut it away with the knife.
- Continue cutting away the silver skin (trying to keep it in one piece) until you reach the opposite end of the roast.
- Cut away any fat and discard. (Beef Tenderloin is notoriously lean so there will not be much fat to trim.
You can trim your beef tenderloin roast a few days in advance and store in the refrigerator, covered, until ready to roast. Be sure to allow your roast to come to room temperature before you begin cooking it.
