Description

This beef tenderloin is infused with rich, smoky flavors and paired with a zesty, creamy horseradish sauce. Perfect for elegant dinner parties or family gatherings, it’s an easy and flavorful dish to impress everyone!

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

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Instructions

Mix sour cream, mayonnaise, horseradish, white wine vinegar, and salt in a bowl for the sauce; refrigerate for 1 hour.
Place the beef tenderloin on a wire rack, drizzle with oil and season with your choice of spices; let sit in the fridge for 12 hours.
30 minutes before smoking, bring tenderloin to room temperature and tie with kitchen twine for even cooking.
Preheat smoker to 225℉ and add wood chips; insert thermometer into the thickest part of the meat.
Smoke tenderloin for about 1 hour until the internal temperature reaches 115 to 120℉ for medium-rare.
Sear tenderloin in a hot cast iron skillet with butter for 60 to 90 seconds on all sides to develop a crust.
Let the tenderloin rest for 15 minutes before slicing into medallions; serve with the horseradish sauce.

Notes

Ensure the beef is well-marbled for optimal tenderness.
Adjust the horseradish in the sauce according to personal taste.
Prepare the sauce a day in advance for enhanced flavor.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 32g
Cholesterol: 90mg