Best Beef Tenderloin with Creamy Mustard Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Canadian
Best Beef Tenderloin with Creamy Mustard Sauce
Description
This recipe prepares beef tenderloin in sections, rubbed with a mixture of vegetable oil, fresh thyme, and minced garlic, then seasoned with kosher salt and ground black pepper. After standing at room temperature, it is roasted at high heat (500°F) initially to brown the exterior, then at a lower temperature (375°F) until reaching medium-rare doneness. The resting period allows juices to redistribute.
The tenderloin's roasted crust pairs well with a creamy mustard sauce made from sour cream, whole grain Dijon mustard, horseradish, and fresh chives, seasoned to taste with salt and pepper. The sauce adds a tangy, slightly sharp contrast to the beef's mild flavor and succulent texture.
This dish serves well as a centerpiece for special meals, offering rich beef flavors enhanced by fresh herbs and a zesty creamy sauce that can be spooned generously over slices.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon thyme chopped fresh leaves
- 3 cloves garlic minced
- 1 beef tenderloin 3-pound, trimmed and tied into 2-inch sections
- 2 teaspoons kosher salt
- 2 teaspoons black pepper ground
For the creamy mustard sauce
- ¾ cup sour cream
- ¼ cup Dijon mustard whole grain
- 1 tablespoon horseradish or more, to taste
- 2 tablespoons chives chopped fresh
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- To make the creamy mustard sauce, whisk together sour cream, Dijon, horseradish and chives; season with salt and pepper, to taste. Set aside.
- Preheat oven to 500 degrees F.
- In a small bowl, combine vegetable oil, thyme and garlic.
- Let tenderloin stand at room temperature 1 hour. Using paper towels, pat tenderloin dry. Drizzle with vegetable oil mixture; season with salt and pepper, gently pressing to adhere.
- Place tenderloin on a rack in a shallow roasting pan. Place into oven and roast for 15 minutes.
- Reduce oven temperature to 375 degrees F. Continue roasting until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 15-25 minutes, or until desired doneness. Let rest 10 minutes before slicing.
- Serve immediately with creamy mustard sauce.
User Reviews
Overall Rating
5
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