Description
This Best Smoked Beef Tenderloin with Creamy Horseradish Sauce is a must-try! With juicy meat and a zesty sauce, it’s perfect for gatherings and special meals.
Ingredients
Scale
- 1 cup full-fat sour cream
- ½ cup full-fat mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon white wine vinegar
- ½ teaspoon salt
- 1 whole beef tenderloin (about 4 pounds)
- 2 tablespoons seasoning blend of choice
- 1 to 2 tablespoons olive oil (or vegetable oil)
- 2 tablespoons unsalted butter
Instructions
- Make the horseradish sauce by mixing sour cream, mayonnaise, horseradish, vinegar, and salt. Chill for at least 1 hour.
- Rub the beef tenderloin with oil and your seasoning blend, then refrigerate uncovered for 12 hours or overnight.
- Let the tenderloin sit at room temperature for 30 minutes before smoking. Preheat your smoker to 225°F.
- Smoke the tenderloin until it reaches an internal temperature of 115 to 120°F, about 1 hour.
- Sear the tenderloin in a hot skillet with butter for 60 to 90 seconds per side to create a crust.
- Let the meat rest for 15 minutes, then slice and serve with the horseradish sauce.
Notes
For a lighter sauce, substitute Greek yogurt for sour cream.
Refrigerator storage for leftovers lasts up to three days in airtight containers.
For better flavor, make the sauce a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg