The Best Beef Tenderloin + Horseradish Sauce

With the holidays right around the corner I thought it was a perfect time to share this recipe.  Whenever I post pictures of my Dad’s beef tenderloin I always get requests for the recipe.  I am not a huge red meat eater but I love this tenderloin.  The varying temperatures while cooking help the meat to cook perfectly plus the flavors are so good.  If you like your meat more well done cook it a bit longer but we all like ours medium rare.  We usually serve this with little yeast rolls or Hawaiian rolls to make mini sandwiches with the horseradish sauce- so good!

Enjoy!

T H E   B E S T   B E E F   T E N D E R L O I N  

1 Beef Tenderloin 4-6 pounds

1/2 stick butter  (we sometimes use more) slightly melted in microwave but not totally melted

salt and fresh cracked pepper

1 tablespoon minced garlic

Let Beef tenderloin come to room temperature- let sit out about 30 minutes before cooking.   If the beef tenderloin is about the same size all over leave as is if the tail is way thinner we use cooking string and tie that back so the beef tenderloin is roughly the same size all over.  Rub with the butter and garlic.  Coat well with salt (more salt than pepper)  and fresh grated pepper.  My Dad basically does two coats- you want to see the salt and cracked pepper covering it so apply generously.  Place in an oblong pyrex dish to bake uncovered.

Bake at 450 degrees 30 minutes

Bake at 350 degrees 15 minutes

Let rest 15 minutes before slicing and serving

 

H O R S E R A D I S H   S A U C E

1 cup sour cream

1 tablespoon mayo

1 tablespoon grated onion

1.5 tablespoons dijon

6-8 teaspoons prepared horseradish (we usually do 8 because we like a little spicy)

 

10 Comments

  1. Jen
    October 24, 2018 / 1:15 pm

    How many pounds is the beef tenderloin you purchase? Thanks!

  2. Rachel
    October 24, 2018 / 1:32 pm

    Hi! This recipe looks amazing and so simple!! How many pounds do you use for this recipe? And do you start the oven at 450 for 30 min, then down to 350 for 15? 🙂

  3. Nicole
    October 24, 2018 / 1:50 pm

    This looks amazing! Do you melt the butter before putting it on the meat?

    • nataliemason
      Author
      October 24, 2018 / 6:08 pm

      I do like to melt it slightly:)

  4. Michelle
    October 24, 2018 / 2:27 pm

    If you were to cook it longer, would you cook it longer at 450 or at 350? Or both?

    • nataliemason
      Author
      October 24, 2018 / 6:06 pm

      I would cook longer at the 350 end maybe add 5-10 minutes!

  5. Lauren
    October 24, 2018 / 2:37 pm

    How big is the tenderloin? I can’t wait to try this!

  6. Julie
    October 24, 2018 / 6:25 pm

    Hi Natalie, the beef looks amazing! I’m slightly confused on the baking instructions and wanted to make sure I had it correct. Bake it first at 450 for 30 minutes then reduce the heat to 350 and bake for another 15 minutes?
    Thank you!

  7. Carol
    October 24, 2018 / 9:45 pm

    Size……VERY important!

  8. Pam Sora
    October 25, 2018 / 2:09 pm

    Yum,,,I usually buy a whole tenderloin and split between Christmas and New Years! I keep mine simple but I am def going to follow this recipe. Thank you…and your Dad!! On second thought maybe I should not split and just buy two. My boys will devour this haha!!

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