Pepper Crusted Beef Tenderloin with Creamy Horseradish Sauce

Name: Pepper Crusted Beef Tenderloin with Creamy Horseradish Sauce
Prep time: 60 min
Cook time: 90 min
Cuisine: American
Ingredients: 2 lbs 1855 Black Angus Beef Tenderloin; 1 Tbsp olive oil; 1 Tbsp black peppercorns, crushed; 1 Tbsp red peppercorns, crushed; 2 Tbsp butter; 2 Sprigs rosemary; 5 Sprigs thyme; Maldon finishing salt; 1 Cup mayonnaise; 6 tsp horseradish sauce; 3 tsp Dijon mustard; 1 tsp lemon juice

Searing this Black Angus tenderloin steak in rosemary and thyme butter gives it deep flavor and a beautifully browned crust. When served, the tenderloin is perfectly complemented by the decadent horseradish sauce.

Prep Time: 1 Hour
Cook Time: 1 Hour 30 Minutes
Servings: 7

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Ingredients

2 lbs 1855 Black Angus Beef Tenderloin
1 Tbsp olive oil
1 Tbsp black peppercorns, crushed
1 Tbsp red peppercorns, crushed
2 Tbsp butter
2 Sprigs rosemary
5 Sprigs thyme
Maldon finishing salt
1 Cup mayonnaise
6 tsp horseradish sauce
3 tsp Dijon mustard
1 tsp lemon juice

Instructions

Preheat oven to 400°F. Coat the tenderloin in olive oil and pepper, making sure all sides are coated evenly.
Combine the mayonnaise, horseradish sauce, Dijon mustard, and lemon juice. Cover and store the mixture in the refrigerator until you’re ready to serve.
Heat a cast-iron skillet over high heat then sear the tenderloin on all sides.
Remove the pan from the heat, then add the butter, rosemary, and thyme to the pan.
Transfer the pan to the oven and roast until an internal temperature of 130°F is reached.
Remove from the oven and let it rest for approximately 15 minutes before slicing.
Serve with horseradish sauce.

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