Tenderloin

Pepper Crusted Beef Tenderloin with Creamy Horseradish Sauce

Pepper Crusted Beef Tenderloin with Creamy Horseradish Sauce recipe

Tenderloin

Pepper Crusted Beef Tenderloin with Creamy Horseradish Sauce


Prep Time: 1 hour
Cook Time: 1 hour, 30 minutes
Servings: 7

Searing this tenderloin steak in rosemary and thyme butter gives it an amazing crust that is perfectly complemented by the creamy horseradish sauce.

Ingredients

2 lbs Aspen Ridge® Natural Angus Beef Tenderloin

1 Tbsp olive oil

1 Tbsp black peppercorns, crushed

1 Tbsp red peppercorns, crushed

2 Tbsp butter

2 Sprigs of Rosemary

5 Sprigs of thyme

Maldon finishing salt

1 Cup mayonnaise

6 tsp horseradish sauce

3 tsp Dijon mustard

1 tsp lemon juice

Preparation

  1. Preheat oven to 400 degrees. Coat the tenderloin in olive oil and pepper, making sure all sides are coated evenly.
  2. Combine the mayonnaise, horseradish sauce, dijon mustard, and lemon juice, then store covered in the refrigerator until you’re ready to serve.
  3. Heat a cast-iron skillet over high heat then sear the tenderloin on all sides. Once removed from heat, add the butter, rosemary, and thyme to the pan. Transfer the cast iron skillet to the oven and roast in the oven until an internal temperature of 130 degrees is reached. Remove from the oven and let it rest for approximately 15 minutes before slicing (or until internal temperature reaches 145 degrees). Serve with horseradish sauce.