Beef Tenderloin with Horseradish Cream Sauce


  • 1 (4-pound) Certified Angus Beef ® tenderloin, trimmed
  • Olive oil
  • 1 tablespoon Dijon mustard
  • BKW Steak Rub to taste


  • 1 cup sour cream
  • 1/3 cup prepared horseradish (not horseradish sauce)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely minced shallots
  • 1 tablespoon finely minced fresh chives
  • 1 teaspoon lemon juice
  • Heavy cream as needed
  • 1 tablespoon BKW Original Gourmet


  1. Preheat oven to 500° F.
  2. Rub tenderloin with olive oil; season generously with BKW Steak Rub. Heat oil in large, heavy skillet over high heat. Add beef; sear until brown on all sides, about 5 minutes total.
  3. Transfer beef to a rimmed baking sheet. Rub all over with 1 tablespoon Dijon mustard. Place in oven; immediately reduce heat to 350°F. To end up with perfectly medium rare beef, roast until thermometer inserted into center of beef registers 120-125°F, about 35 minutes.
  4. Transfer beef to cutting board; tent with foil and let rest 10 minutes before slicing.


  1. In a medium mixing bowl whisk together all ingredients. Thin with a little heavy cream if needed. Chill until ready to serve.

Makes 6 servings