Garlicky Beef Tenderloin With Orange Horseradish Sauce
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 to 10 servings
- (4-pound) beef tenderloin, trimmed and tied
- 1tablespoon kosher salt, more to taste
- 1teaspoon black pepper, more to taste
- 1teaspoon chopped fresh rosemary
- 1fat garlic clove, coarsely chopped
- 2tablespoons extra-virgin olive oil
- 2cups crème fraîche
- ¼cup white horseradish
- Grated zest of half an orange
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
553 calories; 43 grams fat; 18 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 36 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
- Step 2
Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
- Step 3
In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn’t large enough, cut the meat in half.)
- Step 4
Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
- Step 5
In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Christine
I adored this recipe, and it was wonderful even though I made a few mistakes (not letting the meat come completely to room temperature and not having creme fraiche). However, the smoke coming out of the oven caused the smoke detectors to go nuts. I used a cast iron skillet. Was that the problem?
Rosanne
Can you make in a dutch oven? Do you cover the meat when you put it in the oven? Sounds amazing!
Betsy
I've made this twice now for Christmas dinner. It's great to have an easy but festive recipe that allows you to spend the day celebrating with family rather than stuck in the kitchen. Didn't make any changes to the recipe as is; we all thought the balance of horseradish and orange zest was just right.
Brandy
I used the method to prepare a 19 oz. tenderloin. Put a little water in the cast iron skillet that I used to sear it in before placing it in the oven to prevent smoking. It was perfect med-rare in 20 minutes.
Hut
Brown the seasoned beef carefully in butter or gee, then put it in a clean dish before putting it in the hot oven. No smoke and burning fat.
Calla
Our meat is trimmed and tied. Should we until it before we season it? Or just before we sear it? Or when? Thanks for any help!
Stu
A very light dusting with baking soda will negate the need for searing. The baking soda raises the Ph and causes browning without further searing. No question, this is the method I much prefer over pre-searing. I use a "pull temp" of 115°-120°F with a 20 minute rest period. The finished temp will be about 125°F for perfect rare meat. A Thermapen Chef-Alarm® or Smoke® remote-reading thermometer makes the whole process fool-proof.
Christine
Sensational!
We did the searing on the grill to minimize mess.
Double the horseradish otherwise this recipe is AMAZING.
Simple and delicious to the max.
Mark
An easy and flavorful beef tenderloin dish. Be sure to keep meat in garlic/rosemary/S&P "dry rub" AT LEAST 24 hours. I also added a piece of butter to oil in cast iron pan for searing. No smoke issues on stove or in oven. While meat rested, toss shallots, wine, stock, etc into hot pan to make a bit of jus to moisten/flavor slices of meat when serving. But I didn't find orange zest to be an improvement over the usual horseradish sauce.
Heather
Every year for probably 10 years now I make a tenderloin for Christmas dinner. Always a slightly different recipe. All good, none that I have saved or been FYI g to return to. This is the last recipe I will use. Best cooking method thus far- and I've tried them all. Orange horseradish sauce was light and flavorful.
Hans N. Hansen
Excellent! Just had this for Christmas Eve's Dinner (Christmas Eve being the most important Christmas holiday here in Germany). Everybody was delighted. Pimped the horseradisch sauce a bit, by adding the Juice of the orange as well - which was just as well, because I had overdone the salt on the roast a trifle. Also prepared a second sauce (my wife hates horseradisch) by boiling the scrapings off the skillet with port wine and reducing that with sugar. Terrific dinner!
Wayne
crème fraîche = 1 point heavy creme with 2 Tbls buttermilk added to a stainless steel bowl covered and left over night(12 hours) on the counter.
C. Alexander
This is so easy and elegant. I made it for a special holiday dinner. The orange zest gives the horseradish sauce a distinct but subtle flavor, delicious. Rave reviews and second helpings from all the guests.
Natalie R.
Lovely flavourful crust, and a tender, pink interior. Makes a beautiful beef tenderloin, with very little fuss. I haven't even made the sauce for it, the meat doesn't need anything additional though I'm sure it's great with it too. Just make sure you watch the temperature, and check just before 10 min. We have gone a bit over 120 just past the 10 min mark, though it was still delicious. And make sure you have good ventilation, it makes a lot of smoke!
Claude
This is one of the easiest recipes I have made, the horseradish sauce was out of this world. The subtlety of the orange zest really balances well with the zing of the horseradish. Searing the meat allowed me to try my new large All-Clad pan, worked great. :0) I will make this again for sure.
Sav
I want to test this for my partner - can I substitute with a less expensive cut? Are there any comparable which hold flavor?
Joy
For the sauce..I made a crème freshe…sour cream blended with about equal amount of heavy cream..added almost an entire jar of pure horseradish and went way up on the orange zest..the meat and the sauce both got rave reviews.
LM
My family went nuts over this! My son-in-law, who isn't normally a huge eater, took multiple helpings. I marinated it the night before and probably multiplied the pepper, rosemary, and garlic by four. I rubbed off the tremendous amount of garlic mixture so that a normal amount remained. I also liked the "set it and forget it" aspect of this dish.
Rebecca
Best horseradish sauce in the land, loved the subtle orange.
siri
Was very good at Friendsgiving. Followed recipe exactly.
Tester Pancake
It was perfect. Easy to prep the day before and pop into the oven just before my guests arrived. And everyone loved it! Thank you, Melissa, for making me look good.
perfect
I seared on our Japanese style grill, and then pulled at 115 degrees. Made the horseradish to crème fraiche ratios almost even because I love the tang, and used a tangelo. New favorite for the family!
Blake A
I think at the high heat prescribed here, you run the risk of overcooking this expensive cut. I used a 2 pound tenderloin. I did a standard 3 minute sear on two sides, and a quick minute on the others, then let it roast at 225 for two hours. Tenderloins are SO EASY. Just an hour per pound at 225.
GB
Love this recipe. Made it for NYD dinner with a 36 oz tenderloin. Didn’t have rosemary, used fresh thyme instead. Dry brined uncovered in refrigerator for 24 hours. Seared in cast iron using avocado oil and transferred to a clean roasting rack/pan. Medium rare in 17 minutes. Highly recommend the 24 hour rest in refrigerator. Flavor was excellent. Definitely using this recipe again!
Susan
Made this for NYE dinner last night and it was fantasticI I was able to let it sit in the fridge overnight and the only mistake I made was not bringing it out of the fridge for an hour beforehand. I placed it in a large ziplock bag and put it in a hot water bath to warm it up before searing. I used a dutch oven for both cooking steps and it was truly delicious! I didn't put the orange in the horseradish sauce for the guests. I tried it, didn't really care for it.
Karla
Is white horseradish the same as prepared horseradish? I'm not sure if I'm grating horseradish root or buying a jar of prepared horseradish.
Momo
I made half a recipe of the crème fraiche sauce, and that was almost enough for the roast and for making beef stroganoff the next day with the leftover roast. Delicious!
Name CK Cooks
Delicious! Made for Xmas eve dinner for 9 people and it was a huge hit. Do brush off the garlic to reduce burning. If you get a good sear on the meat, you reduce the amount of spatter in the oven. Made in cast iron. Did need fan when searing, but oven didn’t smoke.
EmJemAnt
This was a beautiful main dish for our Xmas celebration. I have a few simple notes ;-) Use a meat thermometer that you have used before and trust - we didn't & meat was medium rather than the medium rare we wanted; Don't rub off fesh garlic - even as it burned off, it provided flavor. If you're wary, season with dried garlic granules/powder; Make the horseradish sauce as directed and then season to taste - I added more horse radish, salt, & zest than recommended; Serve w/ lingonberries!
Amy I
Absolutely delicious. Didn't prep ahead, used a 5lb tenderloin. Took it out of the fridge about an hour before, seasoned and tied it. The garlic rosemary rub and searing make it especially flavorful.
Private notes are only visible to you.
Advertisement
