Description
Ina Garten’s beef tenderloin sauce blends creamy horseradish with rich sour cream for an elegant accompaniment. Diners savor complex flavors that complement perfectly roasted meat with zesty, smooth complexity.
Ingredients
Scale
- 1 whole filet of beef tenderloin (4 to 5 lbs/1.8 to 2.3 kg), trimmed and tied
- 6 tbsps unsalted butter, melted
- 1 ½ cups mayonnaise
- ⅓ cup sour cream
- 3 tbsps Dijon mustard
- 1 ½ tbsps whole-grain mustard
- 1 tbsp prepared horseradish
- Kosher salt
- Freshly ground black pepper
- 1 bunch parsley, for garnish
Instructions
- Preparation: Preheat the oven to 275°F (135°C), center rack. Line a baking sheet with aluminum foil for easy cleanup and protection.
- Seasoning: Pat the beef tenderloin completely dry. Brush with melted butter, then generously coat with salt and black pepper, massaging the spices thoroughly into every surface of the meat.
- Roasting: Position the seasoned tenderloin centrally on the prepared baking sheet. Roast in the preheated oven for 1 to 1¼ hours, using an instant-read thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare perfection.
- Resting: Immediately wrap the roasted tenderloin in aluminum foil, allowing it to rest at room temperature for 15 minutes to redistribute internal juices and ensure maximum tenderness.
- Sauce Creation: Whisk together mayonnaise, sour cream, Dijon mustard, yellow mustard, prepared horseradish, and a pinch of salt in a small bowl until smooth and well-combined.
- Serving: Refrigerate the sauce to chill. Remove any cooking twine from the tenderloin, slice into elegant portions, and sprinkle with additional salt. Garnish with fresh parsley and serve the chilled sauce on the side, allowing guests to add according to their taste preferences.
Notes
- Moisture Management: Pat the beef tenderloin completely dry before seasoning to ensure a perfect golden exterior and prevent steaming during roasting.
- Precise Temperature Control: Use an instant-read thermometer to hit the 130°F mark for consistently medium-rare results, preventing overcooking.
- Resting Ritual: Allow the meat to rest for exactly 15 minutes, tented with foil, to redistribute internal juices and guarantee maximum tenderness and flavor.
- Sauce Stratagem: Prepare the mustard-horseradish sauce ahead of time and refrigerate to let flavors meld, creating a more complex and harmonious condiment.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 150 mg