This Aussie Beef Tenderloin with Dairy Free Horseradish Sauce is a delicious meal to serve for a special occasion. I’ve included directions below for making a fool-proof delicious tenderloin roast! This recipe is Whole30 friendly, Keto, paleo, dairy free, and gluten free.
*Thank you to True Aussie Beef & Lamb for sponsoring this post!
Beef Tenderloin is something that we traditionally have every Christmas, and I absolutely love it. I am not usually the one in charge of cooking it, but this year I am! It can be intimidating to cook a large, expensive cut of meat, which is why I usually let someone else handle the preparation. I decided this year that I needed to master an easy, fool-proof method for cooking it, and now I feel confident that it will turn out perfectly on Christmas! If you’ve ever been scared to cook a beef tenderloin – fear not. I got you!
I am so excited to be partnering with my friends over at True Aussie Beef & Lamb to bring you this Beef Tenderloin with Dairy Free Horseradish Sauce recipe!
LET’S TALK AUSSIE GRASSFED BEEF:
Australia produces some of the highest quality, healthiest, and most nutritious beef and lamb in the world. They keep care for both the animals and the environment at the core of everything they do. Which is why I am proud to be working with them!
With cattle raised predominately on pasture, Australian grassfed beef products are lean and naturally contain 13 essential nutrients required for good health, including Iron, Zinc, Omega-3 and B vitamins. Grassfed beef is naturally leaner, and it tends to cook about 30% faster than traditional meat.
Click here to find out where you can find Aussie Grassfed Beef & Lamb near you! It’s sold at Giant, Safeway, and Weis Market near me.
The first step in preparing your tenderloin is to slice off all visible fat. You can do this by using a very sharp knife, getting it directly under the fat, and using your hand to pull the fat away from the meat while you simultaneously slice. Unlike other cuts of meat, beef tenderloin is delicious without any visible fat.
How many pounds of tenderloin should I get?
The rule of thumb is 4 oz of raw beef per person. So 1 lb of beef should be able to feed 4 people, 2 lbs for 8 people, and so on. I like to over-estimate, so for our family of 5 I used a 2 lb roast. We also like to have leftovers! I got a 5 lb roast because they were on sale, cut it in half, and froze the portion that we didn’t use.
I did not end up having to tie my roast since it was on the smaller side. However, if you are feeding a large crowd, then you may need to tie your roast to ensure that it cooks evenly. There are lots of great videos on You Tube detailing how to trim and tie a tenderloin roast!
How long should I cook my tenderloin?
I prefer to eat tenderloin when it is medium rare (between 130-135 degrees F) which took approximately 28 minutes. Here are the temperatures based on doneness:
|Rare||120 – 125 degrees F||Center is bight red, outside light red|
|Medium Rare||130 – 135 degrees F||Center is pink, outside light gray / brown|
|Medium||140 – 145 degrees F||Center is pink, outside brown|
|Medium Well||150 – 155 degrees F||Center and outside brown|
|Well Done||160 + degrees F||Darker outside, inside brown|
I highly recommend getting a digital meat thermometer! This will give you an accurate reading so you can make sure you don’t overcook your beef. It’s also important to tent the beef with foil after you cook it and let it sit for 10-15 minutes.
I coated the entire tenderloin in ghee, minced garlic, fresh herbs (rosemary and thyme), lots of salt and fresh ground pepper. It gave it incredible flavor!
I served the tenderloin with creamy dairy free horseradish sauce (recipe below), roasted potatoes, and asparagus. SO DELICIOUS! The sauce tastes exactly like the traditional sour cream sauce that is often served with beef tenderloin, except it’s Whole30 friendly! This is sure to be a crowd pleaser at any of your family gatherings this holiday season.
Happy Cooking and Happy Holidays!
Aussie Beef Tenderloin with Dairy Free Horseradish Sauce
- 1 2 lb whole Aussie beef tenderloin trimmed of all visible fat
- 2 tbsp ghee softened
- 2 cloves garlic minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme leaves
- 1.5 tsp sea salt
- 1 tsp black pepper
Dairy Free Horseradish Sauce
- 3/4 cup raw unsalted cashews
- 2 tbsp fresh lemon juice
- 1.5 tbsp apple cider vinegar
- 1 tbsp mayo I like Sir Kensington's avocado oil mayo
- 3 tbsp prepared horseradish
- 1 clove garlic minced
- pinch sea salt
- 1/4 cup water
- Preheat oven to 475. Line a roasting pan with foil for easy cleanup. Once your tenderloin has been trimmed of all visible fat (and tied if necessary), pat it dry and place on a roasting rack. You can also place it directly on a baking sheet if you don't have a roasting rack.
- Mix the ghee, garlic, rosemary, thyme, salt, and pepper in a small bowl. Using your hands, spread the mixture over the tenderloin, covering it completely. Press the herbs down into the meat to help them stick.
- Roast for 25-30 minutes, until a meat thermometer reads 130-135 degrees for medium rare.
- While the tenderloin is in the oven, make the dairy free horseradish sauce. Combine all of the ingredients in a blender, and blend on high until very creamy and smooth.
- When the meat is done, remove the pan from the oven and tent the meat with some foil. Let it sit for 10-15 minutes, then slice. Serve topped with the horseradish sauce and side dishes of choice. Enjoy!