Peppercorn Crusted Beef Tenderloin with Horseradish Cream Sauce
This peppercorn crusted beef tenderloin is an elegant yet approachable main dish made using the reverse-sear method for perfectly even doneness. Slow-roasted at low heat and finished with a quick herb-butter sear, the tenderloin develops a bold black pepper crust while staying exceptionally juicy inside. Served with a creamy, tangy horseradish sauce, this recipe is ideal for holidays, special occasions, or any time you want a restaurant-quality beef roast at home.
Ingredients
For the Beef Tenderloin
- 1 piece beef tenderloin center-cut, 2–3 lb, trimmed
- kosher salt to taste
- 2 tablespoons black peppercorns coarsely cracked
- 8 tablespoons unsalted butter or ghee
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 cloves garlic smashed
- flaky sea salt for finishing
For the Horseradish Cream Sauce
- 0.5 cup sour cream
- 0.5 lemon juice from ½ lemon
- 2–3 tablespoons prepared horseradish
- 2 tablespoons fresh chives finely chopped
- 0.25 teaspoon salt
- black pepper pinch
Instructions
Preparation
- Trim and tie the beef tenderloin evenly to ensure uniform cooking.
- Season generously with kosher salt and coat all sides with cracked black peppercorns.
- Refrigerate uncovered for at least 1 hour or up to overnight.
Slow Roasting
- Bring the tenderloin to room temperature, then roast at 225°F until it reaches 120–125°F internally.
Searing and Resting
- Sear the tenderloin in hot herb butter, basting continuously until browned and 130°F internally.
- Rest the beef for 15–20 minutes, then slice and finish with flaky sea salt.
Horseradish Cream Sauce
- Mix all sauce ingredients until smooth and adjust seasoning to taste.
Notes
- Use a digital thermometer for accurate doneness and best results.
- The horseradish sauce can be prepared up to 3 days in advance and refrigerated.
- Letting the beef rest fully before slicing ensures maximum juiciness.