Pepper-Crusted Beef Tenderloin with Horseradish Sauce

Collections: Beef Main Dish

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This festive blend combines all the subtle flavor variations of black, white, green and pink peppercorns. It’s a popular choice for... Size Options
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These fragile, fruity berries are not related to true pepper, but they have a sweet peppery taste that’s wonderful in cream sauces,... Size Options
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Pepper-Crusted Beef Tenderloin with Horseradish Sauce Recipe

  • 1 whole beef tenderloin, about 4 pounds and 3 inches in diameter, trimmed and tied
  • olive oil
  • 1 tablespoon coarsely ground Peppercorns Royale
  • 1 tablespoon Sel de Provence
  • For Horseradish Cream:
  • 1/2 cup plus 2 tablespoons crème fraîche or sour cream
  • 3 tablespoons prepared horseradish
  • 1-2 tablespoons crushed pink peppercorns
  • kosher salt to taste
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Preparation Instructions

1. Heat oven to 425 degrees.

2. Bring tenderloin up to room temperature about 1 hour. Pat meat with paper towels to

dry, then lightly coat all over with oil. Sprinkle evenly with sel de provence and ground

peppercorns, firmly pressing to help them adhere.

3. Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot.

Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely

coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on

the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a

rack set in a rimmed baking sheet.

4. Roast until an instant-read thermometer inserted into thickest part registers 125 degrees

for medium-rare, 20 to 30 minutes. Let rest 10 minutes.

5. Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a

nice size) before serving.

Serve with Horseradish Cream:

1. Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks

start to form, 1-2 minutes.

2. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired.

DO AHEAD Sauce can be made 3 days ahead. Cover; chill.


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1 Comment

Paul G

Made this recipe for New Year's Eve 2014/2015. It is a wonderful, festive dish. It is worth every penny of the beef tenderloin. The horseradish sauce should be made a day or so ahead, giving the flavors a chance to meld. This is a great recipe.