Sauce for Beef Tenderloin (2 ways)
Looking for an amazing sauce for beef tenderloin - we have got you covered with two different sauces! A dreamy pan sauce + horseradish sauce!
Ingredients
Pan 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
Horseradish Sauce:
- 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
Instructions
Pan Sauce:
- 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.
Horseradish Sauce:
- Combine ingredients in a small bowl. Stir to combine.
- Taste and add additional prepared horseradish, as desired.
Notes
- 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.
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