We have the absolutely best Sauce for Beef Tenderloin! Actually we have 2 of the best sauces – a flavorful pan juices sauce and a creamy horseradish sauce. No matter which one you choose, it will take this expensive cut of meat to the next level on your next special occasion!
Easy Beef Tenderloin Sauce
No matter how you cook this classic cut of beef, Smoked Beef Tenderloin or our Ultimate Beef Tenderloin Roast on the stovetop, these quick and easy sauce options will add all the best flavors. Our whole family loves to enjoy a medium rare beef tenderloin every holiday season for Christmas Eve or Christmas Dinner. It is definitely the most tender cut of beef and perfect to share with close family and friends when hosting dinner parties. You have to trust us, that one of these sauces is a must!
What You Will Need
- Pan Sauce:
- pan juices – depending on how you cook your beef tenderloin, hopefully you will have the most flavorful pan drippings to use in this sauce.
- smashed garlic – everything is always better with garlic!
- whole peppercorns – crush some black peppercorns to really amp up the flavor.
- fresh thyme – a fresh herb that brings so much great flavor.
- shallot – mince for some added mild onion flavors.
- brandy – just a little bit in the pan to add to the depth of flavor.
- beef broth – due to limited pan juices, you will need to add a bit more liquid.
- cream – just a splash for some added creaminess. Option to use half and half or a dairy-free creamer.
- lemon zest – some acidity helps to lighten & brighten the sauce.
- Horseradish Sauce:
- prepared horseradish – you should be able to find a jar of this at your local grocery store.
- fresh garlic – always a must for that added flavor.
- lemon juice – added to help amplify all the best flavor.
- kosher salt & black pepper – simple seasoning needed when making any homemade sauce recipe.
How To Make A Pan Sauce For Beef Tenderloin
The first steps to making this easy recipe are to gather the sauce ingredients and collect the drippings from the bottom of the roasting pan the whole beef tenderloin was cooked in.
Now bring a large skillet to a medium heat on the stovetop. Pour in the tenderloin pan juices and the rest of the ingredients. Let everything simmer, uncovered, for about 10-15 minutes. Make any seasoning adjustments per your personal preferences.
Once the sauce has reached your desired thickness, serve over thick slices of juicy beef tenderloin.
How To Make A Horseradish Sauce
If you choose to make this sauce option, gather the 5 simple ingredients.
Place all of the ingredients in a small bowl and mix to combine.
Drizzle on top of the beef tenderloin steaks or serve on the side as a dipping sauce.
There are a few different ways to cook a whole tenderloin. Our favorite way to make this perfect meal is to wrap the tenderloin in kitchen twine, sear on the stovetop, and then finish the cooking process in the oven. Use a meat thermometer to make achieve the desired medium rare doneness (internal temperature of 130-135 degrees F). The end result is pan juices with incredible flavor and can be turned into a pan sauce!
Absolutely! Both options would also be great with a Roast Prime Rib, Smoked Prime Rib, or Grilled Prime Rib. Or use up some prime rib leftovers by spreading the horseradish sauce on bread and make a prime rib sandwich!
If you are looking for a some delicious side dishes to serve with your beef tenderloin recipe, try our steamed green beans, potatoes au gratin gruyére, crispy potatoes. Any of these would make great additions to the whole meal, plus a glass of your favorite pinot noir (of course).
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Looking for an amazing sauce for beef tenderloin – we have got you covered with two different sauces! A dreamy pan sauce + horseradish sauce!
- leftover pan juices
- 1 garlic clove, smashed
- 1 tablespoon black peppercorns, crushed
- 2–3 sprigs fresh thyme
- 3 tablespoons shallot, minced
- 1–2 tablespoons brandy
- 3/4 cup beef broth (low-sodium)
- 3/4 cup heavy cream or dairy-free cream (see Notes*)
- 1/2 teaspoon grated lemon zest
- 2–3 tablespoons prepared horseradish
- 1/2 cup mayo
- 1 teaspoon garlic, minced
- 1/8 teaspoon lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Place a cast iron skillet on the stove over medium-high heat and bring pan juices to a simmer. Add the smashed garlic, crushed peppercorns, fresh thyme, shallot, brandy, beef broth, cream, and lemon zest. Let simmer and reduce, uncovered, 10-15 minutes – whisking fairly often.
- Once it has reduced and it is thick enough to coat the back of a spoon – remove from heat. Taste and add any salt or pepper, as desired.
- Combine ingredients in a small bowl. Stir to combine.
- Taste and add additional prepared horseradish, as desired.
- Pan Sauce: depending upon how you cook your beef tenderloin you *might* not have any pan juices to work with – fyi! We have had good luck with this Ultimate Beef Tenderloin – plenty of pan juices leftover!
- *Dairy-Free Cream: we tested the pan sauce using the unsweetened/unflavored Nutpods and it worked perfectly!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Nutrition Info: we can only calculate one set of nutrition facts so the nutrition included is for the Horseradish Sauce.
- Serving Size: 1 tbsp
- Calories: 77
- Sugar: 0.3 g
- Sodium: 98 mg
- Fat: 8.3 g
- Carbohydrates: 0.5 g
- Protein: 0.2 g
- Cholesterol: 4.6 mg
Keywords: sauce for beef tenderloin, pan sauce, creamy horseradish sauce, beef tenderloin sauce