Since it’ll be 10 people for dinner for me, I’ll be getting a larger cut of beef. Adjust the cooking times as necessary (see below).
For the beef tenderloin:
1 (2 1/2 to 3 pound) beef tenderloin, preferably the center cut
2 to 3 tsp kosher salt
1 to 2 tsp freshly ground black pepper
3 TBSP unsalted butter, melted
For the horseradish sauce:
1/3 cup mayonnaise
2 TBSP sour cream
1 TBSP prepared horseradish
2 TBSP milk
Freshly ground black pepper
Remove tenderloin from the refrigerator at least one hour before cooking. Trim any fat and silver skin from the beef and discard. Preheat the oven to 475 degrees F. Tie the roast in 1 1/2-inch intervals if necessary and place in a large roasting pan. Season with salt and pepper.
Cook the beef for 15 minutes at 475. Pour the butter over the beef and continue roasting until it reaches an internal temperature of 130 degrees F for medium rare, 25 to 30 minutes. (The temperature will rise 5 to 10 degrees while resting).
For the horseradish sauce, combine mayonnaise, horseradish, and milk until desired consistency is reached. Season with black pepper.
Notes: This recipe calls for a smaller cut of beef tenderloin cooked at a high temperature. For larger cuts, reduce the oven temperature to 400 degrees F after 15 minutes to prevent the meat from drying out.