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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.
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Prep Time 40 minutes
Cook Time 2 hours 35 minutes
Resting and Chilling Time 2 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

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

Method
 

Preparation
  1. Trim and tie the beef tenderloin evenly to ensure uniform cooking.
  2. Season generously with kosher salt and coat all sides with cracked black peppercorns.
  3. Refrigerate uncovered for at least 1 hour or up to overnight.
Slow Roasting
  1. Bring the tenderloin to room temperature, then roast at 225°F until it reaches 120–125°F internally.
Searing and Resting
  1. Sear the tenderloin in hot herb butter, basting continuously until browned and 130°F internally.
  2. Rest the beef for 15–20 minutes, then slice and finish with flaky sea salt.
Horseradish Cream Sauce
  1. 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.