Beef tenderloin is a dish that looks quite impressive on any table (holiday recipe prep anyone?), but it doesn’t have to be complicated to make. This recipe keeps the prep simple, letting the quality of the beef itself shine. A generous seasoning of salt and pepper, a hard sear in a screaming-hot pan, and a quick finish in the oven create a beautifully browned crust while keeping the inside tender, juicy, and medium rare. The most important step of this recipe is tying the tenderloin with butcher’s twine. Tenderloin naturally tapers at the ends, and tying it into a uniform shape helps the entire roast cook evenly. Served alongside a cool, tangy, slightly spicy creamy horseradish sauce, this tenderloin makes a mouthwatering centerpiece—especially perfect for an upcoming holiday spread—without requiring a complicated recipe.
Try Butcherbox
All I Want is Steak Gift Box
ButcherBox
Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
2-3
tbsp
avocado oil (or any high-smoke-point oil)
Butcher's twine
Sauce
1
cup
sour cream
4
tbsp
prepared horseradish
2
tsp
apple cider vinegar
1/2
tsp
salt
1/4
tsp
black pepper
2
tbsp
fresh chives, finely minced
Step By Step
Instructions
1
Trim the tenderloin: Pat the beef tenderloin completely dry with paper towels. Trim the tapered ends as needed to create a more uniform roast. Remove any silver skin (if your cut has it) by sliding a sharp knife underneath it and carefully trimming it away. If your tenderloin has a tough chain side strip attached, remove that as well.
2
Tie the tenderloin: Generously season all sides of the tenderloin with salt and freshly ground black pepper. Using butcher's twine, tie the tenderloin along the length of the roast, creating a uniform shape (refer to picture). This will help the tenderloin cook evenly from end to end.
3
Preheat the pan: Heat a large cast-iron skillet or heavy-bottomed oven-safe pan over high heat. Allow the pan to get hot before adding the oil.
4
Sear the tenderloin: Once the pan is hot, add enough avocado oil to create a thin layer across the bottom. Carefully place the tenderloin in the pan. Sear on all sides, rotating as needed, until a deep golden-brown crust forms all around the roast. Don't forget the ends!
5
Roast: Transfer the oven-safe skillet to a 325°F oven and roast for 35–40 minutes, or until the internal temperature reaches 127°F.
6
Rest: Remove the beef tenderloin from the oven and transfer it to a cutting board. Loosely tent with foil and let it rest for 15 minutes. The internal temperature will continue to rise several degrees as it rests.
7
Make the creamy horseradish: While the tenderloin rests, combine the sour cream, prepared horseradish, mayo, apple cider vinegar, salt, pepper, and chives in a bowl. Stir until combined. Taste and add more horseradish if you want more heat.
8
Slice and serve: Remove the butcher's twine before slicing against the grain into thick slices. Serve warm with the creamy horseradish sauce.
Beef Tenderloin with Creamy Horseradish
By Haley Herridge·October 7, 2026
Total Time20 min
Servings6
DifficultyMedium
ProteinBeef
Beef tenderloin is a dish that looks quite impressive on any table (holiday recipe prep anyone?), but it doesn’t have to be complicated to make. This recipe keeps the prep simple, letting the quality of the beef itself shine. A generous seasoning of salt and pepper, a hard sear in a screaming-hot pan, and a quick finish in the oven create a beautifully browned crust while keeping the inside tender, juicy, and medium rare. The most important step of this recipe is tying the tenderloin with butcher’s twine. Tenderloin naturally tapers at the ends, and tying it into a uniform shape helps the entire roast cook evenly. Served alongside a cool, tangy, slightly spicy creamy horseradish sauce, this tenderloin makes a mouthwatering centerpiece—especially perfect for an upcoming holiday spread—without requiring a complicated recipe.
Ingredients
1 2.5 lb beef tenderloin
Kosher salt
Freshly ground black pepper
2-3 tbsp avocado oil (or any high-smoke-point oil)
Butcher's twine
Sauce
1 cup sour cream
4 tbsp prepared horseradish
2 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh chives, finely minced
Step By Step
Instructions
1
Trim the tenderloin: Pat the beef tenderloin completely dry with paper towels. Trim the tapered ends as needed to create a more uniform roast. Remove any silver skin (if your cut has it) by sliding a sharp knife underneath it and carefully trimming it away. If your tenderloin has a tough chain side strip attached, remove that as well.
2
Tie the tenderloin: Generously season all sides of the tenderloin with salt and freshly ground black pepper. Using butcher's twine, tie the tenderloin along the length of the roast, creating a uniform shape (refer to picture). This will help the tenderloin cook evenly from end to end.
3
Preheat the pan: Heat a large cast-iron skillet or heavy-bottomed oven-safe pan over high heat. Allow the pan to get hot before adding the oil.
4
Sear the tenderloin: Once the pan is hot, add enough avocado oil to create a thin layer across the bottom. Carefully place the tenderloin in the pan. Sear on all sides, rotating as needed, until a deep golden-brown crust forms all around the roast. Don't forget the ends!
5
Roast: Transfer the oven-safe skillet to a 325°F oven and roast for 35–40 minutes, or until the internal temperature reaches 127°F.
6
Rest: Remove the beef tenderloin from the oven and transfer it to a cutting board. Loosely tent with foil and let it rest for 15 minutes. The internal temperature will continue to rise several degrees as it rests.
7
Make the creamy horseradish: While the tenderloin rests, combine the sour cream, prepared horseradish, mayo, apple cider vinegar, salt, pepper, and chives in a bowl. Stir until combined. Taste and add more horseradish if you want more heat.
8
Slice and serve: Remove the butcher's twine before slicing against the grain into thick slices. Serve warm with the creamy horseradish sauce.
