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Quick Beef Tenderloin Recipe with Creamy Horseradish Sauce

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A quick and easy beef tenderloin recipe with a creamy horseradish sauce, perfect for weeknights or last-minute dinner guests. Ready in under 25 minutes with simple ingredients.

Ingredients

Scale
  • 1 to 1.5 pounds beef tenderloin, trimmed of silver skin
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 medium shallot, finely minced
  • ½ cup low-sodium beef broth
  • ¼ cup heavy cream
  • 2 tablespoons prepared horseradish, drained
  • 2 tablespoons sour cream
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions

  1. Take the beef tenderloin out of the fridge 20-30 minutes before cooking to let it come to room temperature. Pat it completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
  2. Place a cast iron skillet over high heat for at least 5 minutes. Add the olive oil and swirl to coat the bottom. The oil should shimmer, almost smoking.
  3. Carefully place the beef in the hot skillet. Sear for 3-4 minutes without moving it. Flip and sear the other side for another 3-4 minutes. Then sear the remaining two sides for about 1-2 minutes each. Total cooking time will be about 10-12 minutes for medium-rare.
  4. Insert an instant-read thermometer into the thickest part of the tenderloin. For medium-rare, aim for 125°F (52°C). The temperature will rise another 5-10 degrees while resting.
  5. Transfer the seared tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for 5-10 minutes.
  6. While the beef rests, reduce the heat under the skillet to medium. Add 1 tablespoon of butter and the minced shallot. Cook for about 1 minute, stirring constantly, until softened.
  7. Pour in the beef broth and bring to a simmer. Use a whisk to scrape up any browned bits. Let the broth reduce by about half, 2-3 minutes.
  8. Reduce the heat to low. Stir in the heavy cream, prepared horseradish (drained), and sour cream. Whisk until smooth. Taste and adjust seasoning with salt and pepper.
  9. After the beef has rested, slice it against the grain into ½-inch thick medallions. Arrange on a platter, spoon the sauce over the top, and garnish with fresh chives.

Notes

Pat the beef dry twice for the best sear. Let the pan get hot enough before adding the beef. Rest the meat for at least 5-10 minutes. Drain the horseradish to avoid thinning the sauce. If the sauce curdles, remove from heat and whisk vigorously.

Nutrition

Keywords: beef tenderloin, creamy horseradish sauce, quick dinner, weeknight meal, steak recipe

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