Beef Tenderloin....with Light and Tangy Horseradish

I find beef tenderloin to be a great choice for my guests when entertaining, it is tender, delicious and will cook fast, by the time your guests have had their appetizer the tenderloin will be cooked, make sure you let it rest for 20 minutes. 

When planning make sure most of your menu can be prepared the day before or hours ahead of your dinner, this will give you the time to enjoy your party and be a relaxed host.

Make sure that all of your food is prepared and set out on your buffet, you can now serve your appetizer then place your beef tenderloin in the oven. 

For more salads, side dishes and desserts see Easy Party Recipes

The tenderloin is a very tender muscle which begins in the T-Bone area and continues back to the sirloin area.

Because this muscle makes up a very small portion of the whole animal, this cut is more expensive, but when I find it on sale I buy a few tenderloins and freeze. If the package is shrink-sealed (no air in package) then you can keep it in the refrigerator for up to 4 weeks. It has no bone and very little fat.

Beef tenderloin will cook very quickly and will have to be timed to get it just right or you will have a very dry tenderloin.


5-lb (2.3kg) whole beef tenderloin or two small loins

2 tbsp olive oil

Rub: 2 tbsp sea salt

1 tbsp coarsely ground pepper 

1/2 tsp minced garlic

1/2 tsp cayenne pepper (optional)

Remove meat from refrigerator and let it come to room temperature, about 1 hour, use paper towels to dry meat. 

Brush meat all over with olive oil. 

For the Rub:

In a small bowl, mix together salt, pepper, garlic and cayenne. Sprinkle rub evenly over tenderloin.

Place tenderloin in skillet on stove top, sear for 2 minutes on each side, then set on a rack over rimmed baking sheet, and roasted at 350F (180C), for 30-40 minute or until a thermometer inserted at the thickest spot reads 130F(55C).

Horseradish Cream

2 cups heavy cream

1 to 2 tbsp refrigerated, white prepared horseradish

( not  horseradish cream)

juice of 1/2 lemon 

Fine-grain sea salt

Using an electric mixer, whip cream on high until it form soft peaks, add 1-2 tbsp of horseradish. Taste and adjust, season with lemon juice and salt. 

Thinly slice beef and serve with horseradish cream.

Servings 20

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