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Beef Tenderloin with Horseradish Sour Cream
Total 10 hours
Active 20 mins
Makes 8 servings
TIP: You can replace the horseradish in the sour cream mixture with 3 tablespoons drained and finely chopped pickled jalapeños. You’ll find this version of the recipe in Magnolia Table Cookbook.
Ingredients
Beef Tenderloin
Horseradish Sour Cream
Directions
- Marinate the beef tenderloin: pour the soy sauce, Worcestershire sauce, jalapeño brine, salt, pepper, granulated garlic, granulated onion, and red pepper flakes.
- Remove the tenderloin from the bag and discard the marinade. Blot the roast dry with paper towels and let sit at room temperature for an hour.
- Meanwhile, make the horseradish sour cream: In a small bowl, stir together the sour cream, horseradish, Dijon mustard and chives. Season with salt and pepper, to taste.
- Position a rack in the middle of the oven and preheat the oven to 500°F. Line a baking sheet with foil.
- Place the tenderloin on the lined baking sheet and spread the 2 tablespoons of butter over the top.
- Roast for 9 to 11 minutes (3 minutes per pound). Turn off the oven. Leave the roast in the oven for 20 minutes for medium-rare (125°F on an instant-read thermometer) or 25 minutes for medium (130°F on an instant-read thermometer). Do not open the oven door.
- Transfer to a cutting board and let rest for 15 minutes before slicing.
- Tightly wrap leftover beef in plastic and store in the refrigerator for up to 3 days. Leftover cooked beef makes delicious cold sandwiches. Store leftover horseradish cream in a covered container in the refrigerator for up to 3 days.
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