Southwest Beef Tenderloin with Creamy Horseradish S

Name: Southwest Beef Tenderloin with Creamy Horseradish Sauce and Grilled Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ancho chiles, stemmed and seeded; 2 tablespoons whole cumin; 2 tablespoons whole coriander; 1 cinnamon stick; 1 tablespoon sweet paprika; 1 pint sour cream; 2 lemons, juiced; 1/4 cup freshly grated or prepared horseradish; Extra-virgin olive oil; 1 (4 pound) beef tenderloin; Kosher salt and freshly ground black pepper; 2 pounds tomatoes on the vine, cut in 1/2; Arugula leaves, for garnish

Servings: persons

2 ancho chiles, stemmed and seeded
2 tablespoons whole cumin
2 tablespoons whole coriander
1 cinnamon stick
1 tablespoon sweet paprika
1 pint sour cream
2 lemons, juiced
1/4 cup freshly grated or prepared horseradish
Extra-virgin olive oil
1 (4 pound) beef tenderloin
Kosher salt and freshly ground black pepper
2 pounds tomatoes on the vine, cut in 1/2
Arugula leaves, for garnish

1
Heat the grill to medium-high.
2
Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute.
3
Empty into a spice mill and grind to a powder; set aside.
4
In a small bowl combine the sour cream, lemon juice, horseradish, and
5
1 tablespoon olive oil.
6
Cover and refrigerate until ready to use.
7
Drizzle some olive oil over the tenderloin and season it with salt and pepper.
8
Sprinkle on about 1/2 of the spice mix and rub it into the meat.
9
Grill for about 20 to 25 minutes for medium rare.
10
Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing.
11
Drizzle some olive oil over the tomatoes and season them with salt and pepper.
12
Grill them for about 10 minutes.
13
Slice the tenderloin and place it onto a platter.
14
Drizzle the horseradish sauce over the meat and scatter the tomatoes around.
15
Garnish with arugula leaves and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ancho chiles, stemmed and seeded, 2 tablespoons whole cumin, 2 tablespoons whole coriander, 1 cinnamon stick, and more.

Yes, Southwest Beef Tenderloin with Creamy Horseradish Sauce and Grilled Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwest Beef Tenderloin with Creamy Horseradish Sauce and Grilled Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions