Peppered Beef Tenderloin with Horseradish Sauce

A five-pound beef tenderloin rubbed in a bold pepper-spice crust and roasted until the inside is rosy pink while the outside is dark and fragrant. The spice rub is what makes this version stand out: black pepper leads, but crushed fennel seeds, red pepper flakes, nutmeg, dry mustard, garlic, and onion powder layer in warmth and complexity that plain peppered beef doesn’t have.

The horseradish sauce takes a lighter approach than the usual sour cream version. Low-fat cottage cheese gets blended smooth with skim milk, nonfat mayo, prepared horseradish, lemon juice, and a touch of dill. The result is creamy and tangy without the heaviness, and the dill adds an herbal note that pairs naturally with beef.

Let the tenderloin rest a full 10 minutes after roasting. Cutting too soon sends all those juices onto the cutting board instead of staying in the meat.

Chef Tips

• Use a meat thermometer. Tenderloin is expensive and the difference between a gorgeous medium-rare at 140F and a dry well-done at 170F is just minutes in the oven.
• Crush the fennel seeds with the flat side of a knife or in a mortar. Whole seeds don’t release their anise flavor as readily.
• Rub the spice mixture onto the trimmed tenderloin at least 30 minutes before roasting so it adheres and starts to penetrate.
• Slice thin, against the grain. Thick slabs of tenderloin look impressive but are harder to eat gracefully.

Variations

• Add a tablespoon of coarsely ground coffee to the spice rub for a steakhouse-style crust.
• Use full-fat sour cream instead of cottage cheese for a richer, more traditional horseradish sauce.
• Sear the tenderloin in a hot skillet on all sides before roasting for an even deeper crust.