Best Beef Tenderloin with Creamy Mustard Sauce
The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!
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.