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Ina Garten Beef Tenderloin with Horseradish Sauce

Ina Garten Beef Tenderloin with Horseradish Sauce
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This recipe focuses on high-quality beef tenderloin, simply seasoned and roasted to perfection. The horseradish sauce—made with sour cream, prepared horseradish, and a touch of lemon—brings freshness and brightness to every bite. The key is careful temperature control and proper resting time to keep the beef tender and juicy.

Ingredients

Scale

For the Beef Tenderloin

  • Whole beef tenderloin, trimmed (1.8–2 kg / 4–4½ pounds)

  • Olive oil (2 tablespoons)

  • Kosher salt (2 teaspoons)

  • Freshly ground black pepper (1½ teaspoons)

  • Fresh thyme or rosemary (1 tablespoon, optional)

For the Horseradish Sauce

 

  • Sour cream (1 cup)

  • Prepared horseradish, drained (2–3 tablespoons)

  • Dijon mustard (1 teaspoon)

  • Fresh lemon juice (1 tablespoon)

  • Kosher salt (½ teaspoon)

  • Black pepper (¼ teaspoon)

Instructions

 

  • Prepare the beef – Bring the beef tenderloin to room temperature for about 30–45 minutes. Pat dry with paper towels.

  • Season generously – Rub the tenderloin with olive oil, then season evenly with salt, pepper, and herbs if using.

  • Preheat the oven – Heat oven to 220°C (425°F).

  • Roast the beef – Place the tenderloin in a roasting pan and roast for about 25–35 minutes, depending on thickness, until internal temperature reaches 52–55°C (125–130°F) for medium-rare.

  • Rest the meat – Remove from the oven and let rest, loosely covered with foil, for at least 15–20 minutes before slicing.

  • Prepare the sauce – While the beef rests, whisk together sour cream, horseradish, Dijon, lemon juice, salt, and pepper until smooth. Chill until serving.

  • Slice and serve – Carve the tenderloin into thick slices and serve with horseradish sauce on the side.

Find it online: https://inagartendishes.com/ina-garten-beef-tenderloin-with-horseradish-sauce/