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Tenderloin Roast with Horseradish Cream Sauce

This tenderloin roast is amazingly tender, and the creamy horseradish sauce adds the perfect tang to each beefy bite.

1 hr 25 mins
6 Serving(s)
Tenderloin Roast with Horseradish Cream Sauce


  • 4 lb. Certified Angus Beef ® tenderloin roast
  • 1 cup sour cream
  • 1/2 cup prepared horseradish (not horseradish sauce)
  • 2 tsp. Dijon mustard
  • 2 tbsp. finely minced fresh chives
  • 1 tbsp. fresh lemon juice
  • 3 tsp. freshly cracked black pepper, divided
  • 1 tbsp. canola oil
  • 1 tbsp. kosher salt


  1. Preheat oven to 450°F. In a small mixing bowl combine sour cream, horseradish, Dijon mustard, chives, lemon juice and 1/4 teaspoon black pepper; cover and chill.
  2. Rub roast with oil on all sides, season evenly with salt and remaining pepper. Place roast in roasting pan fitted with rack. Roast 15 minutes. Reduce oven temperature to 325°F, continue cooking approximately 45 to 50 minutes for medium doneness (135 to140°F on internal-read thermometer).
  3. Remove from oven, loosely tent roast with foil, rest 10 to 15 minutes. Serve 1/2 inch slices with horseradish sauce.

Nutrition Facts

430 Calories Per ServingFat: 24gSaturated Fat: 9gCholesterol: 155mgSodium: 920mgCarbohydrates: 4gFiber: 1gSugars: 2gProtein: 50g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe