Best Beef Tenderloin with Creamy Mustard Sauce

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Best Beef Tenderloin with Creamy Mustard Sauce - The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

Best Beef Tenderloin with Creamy Mustard Sauce - The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

Well, it’s a Christmas miracle!

Well, not really, just close enough.

Because this roasted beef tenderloin is just short of a miracle.

Best Beef Tenderloin with Creamy Mustard Sauce - The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

I’m serious.

It’s just that good.

It melts in your mouth with every bite – so tender and so flavorful with the easiest seasonings ever.

Best Beef Tenderloin with Creamy Mustard Sauce - The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

And the whole process is easy peasy.

It requires a simple roast in the oven – all you need to do is keep an eye on it to make sure it reaches the desired doneness to avoid overcooking.

My only tip is to use an instant-read thermometer. That’s it!

Best Beef Tenderloin with Creamy Mustard Sauce - The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

It will be sure to wow all your guests come Christmas morning.

Or for your next dinner party. Or date night.

It’s seriously a win-win for all parties involved.

Best Beef Tenderloin with Creamy Mustard Sauce

The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh thyme leaves
  • 3 cloves garlic, minced
  • 1 (3-pound) beef tenderloin, trimmed and tied into 2-inch sections
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper

For the creamy mustard sauce

  • 3/4 cup sour cream
  • 1/4 cup whole grain Dijon mustard
  • 1 tablespoon horseradish, or more, to taste
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. To make the creamy mustard sauce, whisk together sour cream, Dijon, horseradish and chives; season with salt and pepper, to taste. Set aside.
  2. Preheat oven to 500 degrees F.
  3. In a small bowl, combine vegetable oil, thyme and garlic.
  4. Let tenderloin stand at room temperature 1 hour. Using paper towels, pat tenderloin dry. Drizzle with vegetable oil mixture; season with salt and pepper, gently pressing to adhere.
  5. Place tenderloin on a rack in a shallow roasting pan. Place into oven and roast for 15 minutes.
  6. Reduce oven temperature to 375 degrees F. Continue roasting until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 15-25 minutes, or until desired doneness. Let rest 10 minutes before slicing.
  7. Serve immediately with creamy mustard sauce.

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