Grass-Fed Beef Tenderloin with Tahini Horseradish Cream

Chay Wike

In our family, Christmas Eve dinner is the night we get all dressed up and eat in the dining room, complete with fancy dinnerware and candlelight. I love to serve beef tenderloin. It’s a pricey cut of meat but it’s so easy to make (especially if using a meat thermometer), it can feed a crowd, and it’s perfect for special occasions. If you can’t find a grass-fed tenderloin at a local market, you can go online and order one in advance. The tahini horseradish cream is my dairy-free take on a traditional sauce that now has added nutrients with tons of flavor. 

A few notes: I highly recommend using a meat thermometer. This will ensure success and minimize the potential for overcooking. Also, if possible, ask your butcher to tie the tenderloin up for you.

Yield: Serves 10-12
Author: The Kitchen Commune

Grass-Fed Beef Tenderloin with Tahini Horseradish Cream

gluten-free, grain-free, dairy-free, paleo, egg-free, nightshade-free, soy-free, nut-free

Ingredients

  • 1 (5 to 7-pound) grass-fed beef tenderloin
  • ¼ cup black peppercorns, coarsely-crushed*
  • 2 teaspoons kosher sea salt
  • 2 tablespoons extra-virgin olive oil
Tahini Horseradish Cream
  • ⅓ cup well-stirred tahini
  • ⅓ cup unsweetened plain coconut yogurt (such as Culina)
  • ¼ cup prepared horseradish
  • 1 teaspoon country-style Dijon mustard
  • ½ teaspoon kosher sea salt
  • Freshly ground black pepper

Instructions

  1. Remove the tenderloin from the fridge two hours prior to cooking.
  2. When you are ready to cook the tenderloin, preheat the oven to 425°F.
  3. In a small bowl, combine the crushed pepper and salt and mix together.
  4. Cut the tenderloin in half crosswise and tie each piece up with kitchen twine to form a tight bundle. There will be one piece with a thinner end, make sure to fold that over before tying so the meat bundle is roughly the same thickness. Pat the salt and pepper all over both pieces.
  5. Heat a large cast iron skillet over medium-high heat, until smoking hot. Add the olive oil, then add both tenderloins and sear on all four sides, for 3 to 4 minutes on each side, rotating the meat only when it releases easily from the pan. You should have a nice crust on all sides of both pieces.
  6. Transfer the meat in the skillet to the oven and roast until the internal temperature has reached 120°F for the perfect rosy color between rare and medium-rare, about 20 to 25 minutes.
  7. While the meat cooks, make the sauce. In a medium size bowl, whisk together the tahini, ⅓ cup of water, yogurt, horseradish, mustard, salt, and pepper. Transfer to a serving dish and set aside.
  8. Remove the meat from the oven, tent loosely with foil, and rest for a full 20 minutes.
  9. To serve, remove the twine, carve the tenderloin into 1-inch thick slices, and transfer to a serving dish, and serve with the sauce on the side.
  10. *If you don’t have a spice grinder or mortar and pestle, you can crush by placing them in a large skillet and, using a smaller heavy-bottomed pot, push and roll the pot over the peppercorns until they are broken down into coarse crumbs.