Beef Tenderloin with Horseradish Sauce
This classic steakhouse pairing gets a twist with an intriguing cinnamon-chili-coffee rub.
- 1 beef tenderloin roast (about 3 pounds), tied,
- 2 tablespoons instant espresso powder,
- 1 teaspoon salt,
- ½ teaspoon ground cinnamon,
- ½ teaspoon chili powder,
- ½ teaspoon ground black pepper,
- ⅓ cup sour cream,
- ⅓ cup light mayonnaise,
- 2 tablespoons creamy horseradish,
- 1 tablespoon chopped chives or parsley,
Preheat oven to 425°F. Fit a roasting pan with a rack. Let beef sit at room temperature while oven heats.
Combine espresso powder, salt, cinnamon, chili powder and pepper in a small bowl. Rub all over beef tenderloin and place roast on rack in pan.
Roast for 40 minutes or until meat registers 135°F to 140°F on an instant-read thermometer for medium. Cover with foil; let rest for 5 minutes.
Meanwhile, prepare sauce: Whisk sour cream, mayonnaise, horseradish and chives in a bowl. Refrigerate until serving.
Remove string from roast. Slice beef into 1/2-inch slices and serve with sauce.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.