Beef Tenderloin with Horseradish Sauce

Beef Tenderloin with Horseradish Sauce

This classic steakhouse pairing gets a twist with an intriguing cinnamon-chili-coffee rub.

8

Servings

1 hour

Total time

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Main Ingredients

  • 1 beef tenderloin roast (about 3 pounds), tied,
  • 2 tablespoons instant espresso powder,
  • 1 teaspoon salt,
  • ½ teaspoon ground cinnamon,
  • ½ teaspoon chili powder,
  • ½ teaspoon ground black pepper,
  • ⅓ cup sour cream,
  • ⅓ cup light mayonnaise,
  • 2 tablespoons creamy horseradish,
  • 1 tablespoon chopped chives or parsley,

Cooking Instructions

Step 1

Preheat oven to 425°F. Fit a roasting pan with a rack. Let beef sit at room temperature while oven heats.

Step 2

Combine espresso powder, salt, cinnamon, chili powder and pepper in a small bowl. Rub all over beef tenderloin and place roast on rack in pan.

Step 3

Roast for 40 minutes or until meat registers 135°F to 140°F   on an instant-read thermometer for medium. Cover with foil; let rest for 5 minutes.

Step 4

Meanwhile, prepare sauce: Whisk sour cream, mayonnaise, horseradish and chives in a bowl. Refrigerate until serving.

Step 5

Remove string from roast. Slice beef into 1/2-inch slices and serve with sauce.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.