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SideChef
Recipes
Gluten-Free
Rosemary Beef Tenderloin with Orange Horseradish Sauce

17 INGREDIENTS • 11 STEPS • 1HR 15MINS

Rosemary Beef Tenderloin with Orange Horseradish Sauce

Recipe
5.0
1 rating
The savory richness of the beef, the earthy aromatic of rosemary, and the juicy tender texture make this Rosemary Beef Tenderloin a perfect dish to please your guests and family for a feast. Serve the tenderloin along with roasted potatoes, carrots, and zesty, tangy orange horseradish sauce that is bright and citrusy in flavor, plus a spicy kick from the horseradish. This simple recipe, packed with wonderful taste, is perfect for special occasions!
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Rosemary Beef Tenderloin with Orange Horseradish Sauce
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Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
The savory richness of the beef, the earthy aromatic of rosemary, and the juicy tender texture make this Rosemary Beef Tenderloin a perfect dish to please your guests and family for a feast. Serve the tenderloin along with roasted potatoes, carrots, and zesty, tangy orange horseradish sauce that is bright and citrusy in flavor, plus a spicy kick from the horseradish. This simple recipe, packed with wonderful taste, is perfect for special occasions!
1HR 15MINS
Total Time
$3.38
Cost Per Serving
Ingredients
Servings
6
us / metric
Beef Tenderloin
2 lb
Beef Tenderloin, chilled, trimmed
2-3 lbs
Garlic
4 cloves
Garlic, minced
Fresh Rosemary
4 stalks
Fresh Rosemary
2 stalks finely chopped, 2 stalks whole, plus more for garnish
Salt
2 tsp
Salt, divided
plus more to taste
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper, divided
plus more to taste
Vegetable Oil
2 Tbsp
Vegetable Oil, divided
Baby Carrots
1 3/4 cups
Baby Carrots
Baby Potato
1 lb
Baby Potato
Unsalted Butter
2 Tbsp
Unsalted Butter, softened
2-4 Tbsp
Orange Horseradish Sauce
Horseradish
4 Tbsp
Horseradish
Sour Cream
1 cup
Sour Cream
Dijon Mustard
1 Tbsp
Dijon Mustard
Fruit Marmalade
2 Tbsp
Fruit Marmalade
Orange
1
Orange, zested, juiced
zest from the whole orange and 1 Tbsp of juice needed
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Fresh Chives
1 Tbsp
Chopped Fresh Chives
reserve a pinch for garnish
Nutrition Per Serving
VIEW ALL
Calories
693
Fat
47.5 g
Protein
33.9 g
Carbs
29.6 g
Add to plan
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Rosemary Beef Tenderloin with Orange Horseradish Sauce
Save
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Pat dry and cut the Beef Tenderloin (2 lb) to half if it’s too long. Tie the tenderloin with kitchen string. Season the tenderloin with salt and pepper. Then rub with Garlic (4 cloves) and Fresh Rosemary (4 stalks). Leave it to marinate and sit at room temperature for about 1 hour or in the refrigerator overnight (if you are marinating overnight, make sure to leave it to room temperature for at least an hour before cooking).
step 2
Preheat the oven to 275 degrees F (135 degrees C).
step 3
Once the meat reaches room temperature, pat dry if needed. Season the Baby Carrots (1 3/4 cups) and Baby Potato (1 lb) with half of Vegetable Oil (2 Tbsp), Salt (2 tsp), and Freshly Ground Black Pepper (1 tsp).
step 4
Heat the remaining oil in a skillet over medium-high heat. Once there is some smoke, sear the tenderloin for 3-5 minutes on each side or until golden brown (make sure your skillet is hot enough otherwise, you won’t get a good golden brown crust).
step 5
Place the vegetables in the roasting pan. Then transfer the seared tenderloin to the wire rack over the roasting pan. Transfer to the oven and roast for about 20-25 minutes until the thermometer reads 125 degrees F (50 degrees C) for medium rare.
step 6
Meanwhile, make an orange horseradish sauce. Combine Horseradish (4 Tbsp), Sour Cream (1 cup), Dijon Mustard (1 Tbsp), Fruit Marmalade (2 Tbsp), zest and juice from Orange (1), Salt (to taste), Ground Black Pepper (to taste), and Fresh Chives (1 Tbsp) in a small bowl. Mix until combined and set aside.
step 7
Remove the meat from the oven and increase the oven temperature to 425 degrees F (220 degrees C). Transfer the tenderloin to a cutting board. Cover with aluminum foil. Rest the tenderloin for 15-20 minutes.
step 8
Bring the vegetables back to the oven to roast for about 15 more minutes.
step 9
Infuse the rosemary sprigs in the Unsalted Butter (2 Tbsp) in the skillet that is used to sear the tenderloin over medium heat. Scrape up the brown bits at the bottom. Cook for about 4-5 minutes.
step 10
Slice the beef and brush with rosemary-infused butter.
step 11
Serve beef tenderloin with root vegetables and orange horseradish sauce on the side. Optional garnish with rosemary sprigs.
step 11 Serve beef tenderloin with root vegetables and orange horseradish sauce on the side. Optional garnish with rosemary sprigs.
Tags
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Gluten-Free
Beef
Shellfish-Free
Dinner
Winter
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