Carved Beef Tenderloin Recipe
with Tarragon Sauce and Creamy Horseradish
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Ingredients
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Beef Tenderloin
Tarragon Sauce
Creamy Horseradish
Method
Beef Tenderloin Preparation
- 1
Season the Beef
Generously season the beef tenderloin with salt and black pepper on all sides.
- 2
Sear the Beef
In a large skillet over medium-high heat, add olive oil. Once hot, sear the beef tenderloin on all sides until browned, about 3-4 minutes per side.
- 3
Roast the Beef
Transfer the seared beef tenderloin to a preheated oven at 400°F (200°C) and roast for 20-25 minutes, or until a meat thermometer reads 130°F (54°C) for medium-rare. Remove from oven and let it rest for 10 minutes before carving.
Tarragon Sauce Preparation
- 4
Sauté Shallots
In the same skillet used for the beef, add minced shallots and sauté over medium heat until softened, about 3 minutes.
- 5
Add Vinegar
Add white wine vinegar to the skillet, scraping up any browned bits from the bottom. Cook for an additional 2 minutes.
- 6
Stir in Cream and Tarragon
Pour in heavy cream, and add the fresh tarragon leaves. Simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.
Creamy Horseradish Preparation
- 7
Mix Ingredients
In a bowl, combine prepared horseradish, sour cream, lemon juice, salt, and black pepper. Mix until smooth and creamy. Adjust seasoning to taste.