Garlicky Beef Tenderloin With Orange Horseradish Sauce Recipe (2024)

I adored this recipe, and it was wonderful even though I made a few mistakes (not letting the meat come completely to room temperature and not having creme fraiche). However, the smoke coming out of the oven caused the smoke detectors to go nuts. I used a cast iron skillet. Was that the problem?

Can you make in a dutch oven? Do you cover the meat when you put it in the oven? Sounds amazing!

I've made this twice now for Christmas dinner. It's great to have an easy but festive recipe that allows you to spend the day celebrating with family rather than stuck in the kitchen. Didn't make any changes to the recipe as is; we all thought the balance of horseradish and orange zest was just right.

I used the method to prepare a 19 oz. tenderloin. Put a little water in the cast iron skillet that I used to sear it in before placing it in the oven to prevent smoking. It was perfect med-rare in 20 minutes.

Brown the seasoned beef carefully in butter or gee, then put it in a clean dish before putting it in the hot oven. No smoke and burning fat.

Our meat is trimmed and tied. Should we until it before we season it? Or just before we sear it? Or when? Thanks for any help!

A very light dusting with baking soda will negate the need for searing. The baking soda raises the Ph and causes browning without further searing. No question, this is the method I much prefer over pre-searing. I use a "pull temp" of 115°-120°F with a 20 minute rest period. The finished temp will be about 125°F for perfect rare meat. A Thermapen Chef-Alarm® or Smoke® remote-reading thermometer makes the whole process fool-proof.

Sensational!
We did the searing on the grill to minimize mess.
Double the horseradish otherwise this recipe is AMAZING.
Simple and delicious to the max.

An easy and flavorful beef tenderloin dish. Be sure to keep meat in garlic/rosemary/S&P "dry rub" AT LEAST 24 hours. I also added a piece of butter to oil in cast iron pan for searing. No smoke issues on stove or in oven. While meat rested, toss shallots, wine, stock, etc into hot pan to make a bit of jus to moisten/flavor slices of meat when serving. But I didn't find orange zest to be an improvement over the usual horseradish sauce.

Every year for probably 10 years now I make a tenderloin for Christmas dinner. Always a slightly different recipe. All good, none that I have saved or been FYI g to return to. This is the last recipe I will use. Best cooking method thus far- and I've tried them all. Orange horseradish sauce was light and flavorful.

Excellent! Just had this for Christmas Eve's Dinner (Christmas Eve being the most important Christmas holiday here in Germany). Everybody was delighted. Pimped the horseradisch sauce a bit, by adding the Juice of the orange as well - which was just as well, because I had overdone the salt on the roast a trifle. Also prepared a second sauce (my wife hates horseradisch) by boiling the scrapings off the skillet with port wine and reducing that with sugar. Terrific dinner!

crème fraîche = 1 point heavy creme with 2 Tbls buttermilk added to a stainless steel bowl covered and left over night(12 hours) on the counter.

This is so easy and elegant. I made it for a special holiday dinner. The orange zest gives the horseradish sauce a distinct but subtle flavor, delicious. Rave reviews and second helpings from all the guests.

Lovely flavourful crust, and a tender, pink interior. Makes a beautiful beef tenderloin, with very little fuss. I haven't even made the sauce for it, the meat doesn't need anything additional though I'm sure it's great with it too. Just make sure you watch the temperature, and check just before 10 min. We have gone a bit over 120 just past the 10 min mark, though it was still delicious. And make sure you have good ventilation, it makes a lot of smoke!

This is one of the easiest recipes I have made, the horseradish sauce was out of this world. The subtlety of the orange zest really balances well with the zing of the horseradish. Searing the meat allowed me to try my new large All-Clad pan, worked great. :0) I will make this again for sure.

Was very good at Friendsgiving. Followed recipe exactly.

It was perfect. Easy to prep the day before and pop into the oven just before my guests arrived. And everyone loved it! Thank you, Melissa, for making me look good.

I seared on our Japanese style grill, and then pulled at 115 degrees. Made the horseradish to crème fraiche ratios almost even because I love the tang, and used a tangelo. New favorite for the family!

I think at the high heat prescribed here, you run the risk of overcooking this expensive cut. I used a 2 pound tenderloin. I did a standard 3 minute sear on two sides, and a quick minute on the others, then let it roast at 225 for two hours. Tenderloins are SO EASY. Just an hour per pound at 225.

Love this recipe. Made it for NYD dinner with a 36 oz tenderloin. Didn’t have rosemary, used fresh thyme instead. Dry brined uncovered in refrigerator for 24 hours. Seared in cast iron using avocado oil and transferred to a clean roasting rack/pan. Medium rare in 17 minutes. Highly recommend the 24 hour rest in refrigerator. Flavor was excellent. Definitely using this recipe again!

Made this for NYE dinner last night and it was fantasticI I was able to let it sit in the fridge overnight and the only mistake I made was not bringing it out of the fridge for an hour beforehand. I placed it in a large ziplock bag and put it in a hot water bath to warm it up before searing. I used a dutch oven for both cooking steps and it was truly delicious! I didn't put the orange in the horseradish sauce for the guests. I tried it, didn't really care for it.

Is white horseradish the same as prepared horseradish? I'm not sure if I'm grating horseradish root or buying a jar of prepared horseradish.

I made half a recipe of the crème fraiche sauce, and that was almost enough for the roast and for making beef stroganoff the next day with the leftover roast. Delicious!

Delicious! Made for Xmas eve dinner for 9 people and it was a huge hit. Do brush off the garlic to reduce burning. If you get a good sear on the meat, you reduce the amount of spatter in the oven. Made in cast iron. Did need fan when searing, but oven didn’t smoke.

This was a beautiful main dish for our Xmas celebration. I have a few simple notes ;-)Use a meat thermometer that you have used before and trust - we didn't & meat was medium rather than the medium rare we wanted; Don't rub off fesh garlic - even as it burned off, it provided flavor. If you're wary, season with dried garlic granules/powder;Make the horseradish sauce as directed and then season to taste - I added more horse radish, salt, & zest than recommended;Serve w/ lingonberries!

Absolutely delicious. Didn't prep ahead, used a 5lb tenderloin. Took it out of the fridge about an hour before, seasoned and tied it. The garlic rosemary rub and searing make it especially flavorful.

Tenderloin turned out perfectly. One note about the horseradish sauce: I bought horseradish root; should have mixed it with some vinegar or maybe even some orange juice BEFORE adding it to the crème fraiche. Never “bloomed”. Had used some in co*cktail sauce (ketchup and lemon) and it was certainly potent enough. Or maybe just use prepared horseradish…

So tasty. The roast was so good, that it didn’t even need the sauce (though the sauce was also wonderful). Hubby and the kids stood at the pan soaking up the juices with a a rosemary and thyme-infused herb bread I baked for the occasion.Crème fraiche: Made with DF ingredients; still amazing.

This year, did 20 minutes. Fatter end of meat was perfect, thinner end was slightly overdone. Maybe 17-18 minutes? Also, need to recipe for cream sauce in 1/2.

Took longer in the oven than we anticipated, but delicious.