5 from 15 votes
Best Beef Tenderloin with Creamy Mustard Sauce
Best Beef Tenderloin with Creamy Mustard Sauce features oven-roasted beef tenderloin seasoned with thyme, garlic, salt, and pepper, yielding a tender, medium-rare roast. The accompanying sauce blends sour cream, Dijon mustard, horseradish, and chives into a creamy condiment that complements the beef's richness with a tangy kick. This combination offers a balance of savory and sharp flavors alongside succulent beef.
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings:
8
servings
Course:
Main Course
Cuisine:
Canadian
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.
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