Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce

My grandmother, bless her heart, believed that every celebration deserved a centerpiece. And for Christmas, it was always beef tenderloin. I remember being a child, perched on a stool in her kitchen, watching her meticulously trim and tie the roast, the scent of rosemary and thyme filling the air. The aroma alone promised something special, something festive, and a taste that to this day, I associate with warmth, family, and the magic of the holidays. This recipe, adapted from a treasured family collection, is a nod to her legacy of deliciousness and the joy of sharing good food with loved ones.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour (plus chilling time)
• Servings: 12
• Dietary Type: Gluten-Free

Ingredients

• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground pepper
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 4 3/4 – 5 lbs trimmed tied beef tenderloin
• Fresh rosemary sprig (for garnish, optional)

For the Creamy Horseradish Sauce:

• 2/3 cup refrigerated horseradish
• 1/2 cup finely chopped English cucumber
• 1/2 teaspoon salt
• 1 (16 ounce) container sour cream

Equipment Needed

• Small bowl
• Large roasting pan
• Meat thermometer
• Medium bowl
• Plastic wrap

Instructions

1. Preheat your oven to 500°F (260°C). This initial blast of high heat is key to creating a beautiful crust.

2. In a small bowl, combine the chopped fresh rosemary, chopped fresh thyme, kosher salt, fresh ground pepper, olive oil, and minced garlic cloves. Mix thoroughly until a fragrant paste forms.

3. Rub the herb mixture all over the beef tenderloin, ensuring every surface is evenly coated. This is where the flavor magic happens, so don’t be shy!

4. Place the beef in a large roasting pan. Make sure the pan is large enough to accommodate the roast without it being cramped.

5. Bake the beef for 10 minutes at 500°F (260°C). This sears the outside, locking in the juices and creating a delicious crust.

6. Decrease the oven temperature to 350°F (175°C). Continue baking for 30 more minutes, or until a meat thermometer inserted into the thickest part of the tenderloin reads 140°F (60°C) for medium-rare, or your desired degree of doneness. Remember, the internal temperature will rise slightly as the roast rests.

   • Chef’s Note: For medium, aim for 145°F (63°C), and for medium-well, aim for 150°F (66°C). Don’t overcook it! Tenderloin is best served medium-rare to medium.

7. Remove the beef from the oven and let it cool completely until it reaches room temperature (about 1 hour). This allows the juices to redistribute, resulting in a more tender and flavorful roast.

8. While the beef is cooling, prepare the Creamy Horseradish Sauce. In a medium bowl, stir together the refrigerated horseradish, finely chopped English cucumber, salt, and sour cream. Mix until well combined.

9. Cover the bowl of horseradish sauce and chill it in the refrigerator while the beef cools, allowing the flavors to meld.

10. Once the beef has cooled to room temperature, wrap it tightly in plastic wrap. This is crucial to prevent it from drying out.

11. Chill the wrapped beef in the refrigerator overnight. This allows the flavors to fully develop and makes it easier to slice thinly.

12. When ready to serve, remove the beef from the refrigerator. Unwrap it and cut it into 1/2-inch slices. Use a sharp knife to ensure clean, even slices.

13. Arrange the sliced beef on a serving platter.

14. Garnish with fresh rosemary sprigs, if desired, for an elegant presentation.

15. Serve immediately with the chilled Creamy Horseradish Sauce.

Expert Tips & Tricks

• Don’t skip the searing step: The initial high-heat sear is critical for developing a flavorful crust and keeping the beef juicy.
• Use a meat thermometer: This is the best way to ensure your beef is cooked to the perfect degree of doneness.
• Let it rest: Allowing the beef to cool to room temperature before chilling is essential for even slicing and optimal flavor.
• Make the sauce ahead: The Creamy Horseradish Sauce can be made a day or two in advance, allowing the flavors to meld even further.
• Sharpen your knife: A sharp knife is essential for slicing the beef thinly and evenly.

Serving & Storage Suggestions

Serve the Cold Roasted Tenderloin of Beef with Creamy Horseradish Sauce as a centerpiece for a buffet, a sophisticated appetizer, or a light main course. It pairs beautifully with a crisp green salad, roasted vegetables, or crusty bread.

Leftover beef should be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. The Creamy Horseradish Sauce should also be stored in an airtight container in the refrigerator for up to 3 days.

While the beef can be reheated gently in a warm oven, it’s best enjoyed cold, as reheating can dry it out. The sauce is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	561.8 kcal	–
Calories from Fat	395 kcal	70%
Total Fat	44 g	67%
Saturated Fat	18.2 g	91%
Cholesterol	173.3 mg	57%
Sodium	842.5 mg	35%
Total Carbohydrate	3.8 g	1%
Dietary Fiber	0.7 g	2%
Sugars	2.5 g	–
Protein	36.4 g	72%

Variations & Substitutions

• Spicy Horseradish Sauce: Add a pinch of cayenne pepper or a dash of hot sauce to the Creamy Horseradish Sauce for a spicy kick.
• Herb Variations: Experiment with different herbs in the rub, such as rosemary, oregano, or marjoram.
• Garlic Lovers: Increase the amount of garlic in the rub for a more intense garlic flavor.
• Dairy-Free Option: Substitute the sour cream in the sauce with a plant-based sour cream alternative or thick Greek yogurt (if dairy is not a concern, but fat is).

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferable for their vibrant flavor, you can substitute dried herbs. Use about 1 tablespoon of each dried herb for every 2 tablespoons of fresh herbs.

Q: How can I tell if the beef is done without a meat thermometer?
A: While a meat thermometer is the most accurate way to check for doneness, you can also use the “finger test.” Press the center of the roast. If it feels very soft, it’s rare; if it feels slightly firm, it’s medium-rare; and if it feels firm, it’s well-done.

Q: Can I make this recipe ahead of time?
A: Absolutely! The beef can be roasted and chilled up to 2 days in advance. Slice it just before serving for the best texture. The sauce can also be made up to 3 days in advance.

Q: What if I don’t have English cucumbers?
A: Regular cucumbers can be used, but be sure to peel them and remove the seeds before chopping, as they can be bitter.

Q: Is it necessary to tie the tenderloin?
A: It’s highly recommended. Tying ensures the tenderloin cooks evenly and maintains a uniform shape. If you’re buying from a butcher, they’ll likely do this for you.

Final Thoughts

This Cold Roasted Tenderloin of Beef with Creamy Horseradish Sauce is a truly special dish, perfect for any occasion where you want to impress your guests or simply treat yourself. The combination of tender, flavorful beef and tangy, creamy sauce is simply irresistible. Don’t be intimidated by the seemingly long list of steps – it’s all quite straightforward. Gather your ingredients, follow the instructions, and prepare to be amazed. I encourage you to give this recipe a try and share your feedback. It pairs wonderfully with a bold Cabernet Sauvignon or a crisp Pinot Grigio. Enjoy!