Aussie Beef Tenderloin with Dairy Free Horseradish Sauce
A delicious fool-proof recipe for beef tenderloin with a dairy free horseradish sauce. Perfect for serving at all of your holiday gatherings!
Servings 8 people
Calories 430kcal
Ingredients
- 2 lb whole 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
- ¾ 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
- ¼ cup water
Instructions
- 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!
Nutrition
Calories: 430kcal | Carbohydrates: 5g | Protein: 23g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 529mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 4mg