Roast Beef Tenderloin with Creamy Horseradish Sauce - Ontario Beef
Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Roast Beef Tenderloin Creamy Horseradish Sauce

Roast Beef Tenderloin with Creamy Horseradish Sauce

  • Yield: 8 Servings 1x

Description

Sunday dinner is sinfully delicious when this perfect roast is enrobed in a decadent cream sauce. Just try to stop at one serving.


Ingredients

Scale

3 lb (1.5 kg) Ontario beef tenderloin, trimmed and tied at regular intervals
1 tbsp (15 mL) olive oil
1 tsp (5 mL) each coarse salt and fresh cracked pepper

Sauce:
1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 tbsp (15 mL) grainy mustard
1 tbsp (15 mL) prepared hot horseradish
¼ tsp (1 mL) each salt and fresh cracked pepper
½ cup (125 mL) beef broth
1 cup (250 mL) heavy cream
1 tbsp (15 mL) chopped fresh chives


Instructions

Let beef remain at room temperature for one hour prior to cooking.

Rub with oil, salt and fresh cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides just to brown, about 1 minute per side.

Arrange on a rack over a rimmed baking sheet or roasting pan. Transfer to a 325 F (160 C) oven and roast until meat thermometer registers 145 F (63 C) for medium rare, about 30 to 40 minutes. Transfer to a cutting board to rest for 15 minutes while making the sauce; internal temperature will go up 5 F (3 C) in this time.

In skillet, melt butter over medium-high heat. Cook shallots until tender and golden, about 8 minutes. Stir in mustard and horseradish, salt and pepper. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 minutes. Stir in cream and bring to boil, cook until it starts to thicken, about 5 minutes. Whisk in chives and serve immediately with sliced beef and preferred sides.


Notes

Chef’s tip: It is recommended to sear this lean cut of meat on the outside before slow roasting to retain the moisture. Be sure to completely rest the roast before slicing; this will keep the juices locked in and keep the meat tender.


Nutrition

  • Calories: 340
  • Sodium: 460 mg
  • Fat: 22 g
  • Saturated Fat: 11 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 34 g
  • Cholesterol: 140 mg