Peppercorn Beef Tenderloin with Horseradish Cream Sauce is a centerpiece-worthy dish that combines the elegance of tender, juicy beef with the bold punch of cracked black pepper and the zesty kick of horseradish. This recipe is perfect for special occasions like Christmas dinner, New Year’s Eve, or any festive gathering where you want to impress guests with something luxurious yet comforting. The beef tenderloin is roasted until perfectly cooked—tender, flavorful, and richly seasoned—then paired with a creamy sauce that balances heat and smoothness in every bite.
What makes this dish shine is its simplicity. Beef tenderloin doesn’t need heavy seasoning to be delicious; the peppercorn crust adds a sharp bite, while the horseradish cream gives it freshness and contrast. The combination is classic steakhouse elegance brought to your own table.
Cooking Time: 1 hour (plus resting)
Serving: 6–8 portions
Ingredients
For the Beef Tenderloin:
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1 whole beef tenderloin, trimmed (about 3–4 lbs)
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3 tbsp black peppercorns, coarsely cracked
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2 tbsp kosher salt
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme, chopped
For the Horseradish Cream Sauce:
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1 cup sour cream
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2 tbsp prepared horseradish (adjust to taste)
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1 tbsp Dijon mustard
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1 tsp lemon juice
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1/2 tsp salt
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1/4 tsp black pepper
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1 tbsp fresh chives, chopped
Instructions
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Preheat the oven to 450°F (230°C). Pat the tenderloin dry with paper towels.
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In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and cracked peppercorns. Rub the mixture evenly over the tenderloin.
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Place the beef on a roasting rack set inside a baking pan. Roast for 15 minutes at high heat to sear the outside.
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Reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 130°F for medium-rare, about 30–40 minutes depending on the size.
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Remove from oven, tent with foil, and let rest for 15 minutes before slicing.
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While the beef rests, make the sauce. In a bowl, mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper until smooth. Stir in chives just before serving.
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Slice the tenderloin into thick medallions and serve with horseradish cream on the side.
Nutrition (per serving, approx.)
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Calories: 420
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Protein: 38 g
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Fat: 28 g
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Carbohydrates: 3 g
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Sugar: 1 g
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Sodium: 720 mg
Tips
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Use a meat thermometer to ensure perfect doneness—tenderloin cooks quickly and can overcook easily.
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Letting the beef rest is crucial; it allows juices to redistribute, keeping the meat moist.
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You can toast the peppercorns lightly before cracking them for an even deeper flavor.
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For a holiday touch, pair with roasted root vegetables or a red wine reduction alongside the horseradish cream.
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Leftovers make excellent sandwiches—thinly sliced beef with horseradish cream on crusty bread.
