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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!
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  • 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

  • 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!