Best Beef Tenderloin with Creamy Mustard Sauce
The most amazing (and easiest!) melt-in-your-mouth beef tenderloin recipe using the simplest ingredients!
Well, it’s a Christmas miracle!
Well, not really, just close enough.
Because this roasted beef tenderloin is just short of a miracle.
I’m serious.
It’s just that good.
It melts in your mouth with every bite – so tender and so flavorful with the easiest seasonings ever.
And the whole process is easy peasy.
It requires a simple roast in the oven – all you need to do is keep an eye on it to make sure it reaches the desired doneness to avoid overcooking.
My only tip is to use an instant-read thermometer. That’s it!
It will be sure to wow all your guests come Christmas morning.
Or for your next dinner party. Or date night.
It’s seriously a win-win for all parties involved.
Best Beef Tenderloin with Creamy Mustard Sauce
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon chopped fresh thyme leaves
- 3 cloves garlic, minced
- 1 3-pound beef tenderloin, trimmed and tied into 2-inch sections
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
For the creamy mustard sauce
- ¾ cup sour cream
- ¼ cup whole grain Dijon mustard
- 1 tablespoon horseradish, or more, to taste
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the creamy mustard sauce, whisk together sour cream, Dijon, horseradish and chives; season with salt and pepper, to taste. Set aside.
- Preheat oven to 500 degrees F.
- In a small bowl, combine vegetable oil, thyme and garlic.
- Let tenderloin stand at room temperature 1 hour. Using paper towels, pat tenderloin dry. Drizzle with vegetable oil mixture; season with salt and pepper, gently pressing to adhere.
- Place tenderloin on a rack in a shallow roasting pan. Place into oven and roast for 15 minutes.
- Reduce oven temperature to 375 degrees F. Continue roasting until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 15-25 minutes, or until desired doneness. Let rest 10 minutes before slicing.
- Serve immediately with creamy mustard sauce.
Did you make this recipe?
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I’ve been making this recipe for several years now, presentation and all. It’s always a hit and makes me feel like a fancy chef. Compliments galore. Thanks for making me look so good!
So easy and delicious! Make it every Christmas.
Hello!
I have never purchased horseradish and I am having difficulty finding it. The jars I do find have labels that read prepared horseradish or horseradish mustard. Would one of these work? I appreciate your help.
Thank you,
Debbie
I never leave reviews, but you have to know that this dish makes me look like an old pro. I’ve made it twice & everyone is always so impressed. Easy peasy! Thanks!
This was so good! We just grilled a beef tenderloin and served it with your creamy mustard sauce. The serving dish was wiped clean by our party of 5. Everyone loved it! It was the perfect accompaniment to beef and boiled parsley potatoes. Thanks so much for a good one!
Damn Delicious. I made this as a birthday dinner, along with your garlic carrots and crispy potatoes. My foodie boyfriend loved every bite. (I did too.) The sauce was amazing with the meat. You’ll want to use a lot of it. Your recipes come out looking like the pictures, too.
Thank you again for making me look like an accomplished chef. I can’t say it enough – you have changed my relationship with food and cooking!
This is so good!
That is such a huge compliment, Lynne! We truly appreciate it, but the credit really goes to you for keeping at it and having the courage to try something new. We hope you continue to enjoy our recipes! 🙂
Making this tonight but don’t have a roasting pan. Thoughts on what to use instead? Also, the tenderloin isn’t small and round, more of a slab, so I have no idea how long to cook it for medium rare. Fingers crossed.
A baking dish can also be used, if needed.
I had to come back to comment again because we just finished dinner and it was amazing!!!!!!! We literally forgot to put our daughter to bed because we spent so much time gushing about how good the dinner was. Between the 2 of us we almost finished a 2 pound tenderloin. Granted the side was terrible so basically all we had was the steak. I’ll be making this again next week. Although I want to try a bearnaise sauce, don’t suppose you have one?! Thanks for making me a superstar in the kitchen!
You are so welcome! I’m so glad it turned out, Kelly!
Looks great so I just ordered a four pound grass fed beef tenderloin for Christmas Eve. I have two concerns: grass fed meat cooks 30% quicker and I have four lbs. Any advice?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Not sure about the trimming and tying process, can you give a little more info on how to do that? Thank you! Looks yum!
Liz, it is best to trim the excess fat and to tie the tenderloin in 2-inch sections using kitchen twine. Here is a great tutorial. Hope that helps!
That platter is a thing of beauty! So enticing. Thanks for this recipe — so easy and so impressive.
This looks amazing! We have two family members who are lactose intolerant; any suggestions for sour cream substitution?
Unfortunately, without having tried a substitute myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I would get lactose free sour cream or give lactose free plain yogurt a try?