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Julbord Roast Beef Tenderloin with Horseradish Cream

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Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 8
Dietary: Beef Tenderloin, Horseradish, Meats + Meat Alternatives, Sour Cream
Description

This roast beef tenderloin is the quiet centerpiece of the Julbord — tender, rosy, and seasoned simply to let the meat shine. Served sliced and paired with a cool, creamy horseradish sauce, it brings balance and refinement to a table rich with tradition.

And yes — if it feels just a little like the Roast Beast from Whoville, that’s part of the charm. This is our Swede Dish nod to classic American Christmas joy, tucked neatly into a Scandinavian-inspired feast. Elegant but approachable, celebratory without being fussy, it’s the kind of roast that invites both admiration and second helpings.

Perfect for Christmas Eve, Christmas Day, or any winter gathering where tradition, humor, and togetherness all belong at the table.

Ingredients
    Roast Beef Tenderloin
  • 1 whole beef tenderloin (about 3–4 lbs)
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1½ tsp freshly ground black pepper
  • 2 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 2 cloves garlic, minced
    • Horseradish Cream
  • 1 cup sour cream or crème fraîche
  • 2–3 tbsp prepared horseradish (to taste)
  • 1 tsp Dijon mustard
  • 1–2 tsp lemon juice
  • Salt & white pepper, to taste
Instructions
    Roast the Tenderloin
  1. 1
    Remove the tenderloin from the refrigerator 30–45 minutes before roasting.
  2. 2
    Preheat oven to 425°F (220°C).
  3. 3
    Pat tenderloin dry and rub all over with olive oil.
  4. 4
    Season evenly with salt, pepper, rosemary, thyme, and garlic.
  5. 5
    Place on a rack set over a roasting pan.
  6. 6
    Roast 25–30 minutes for medium-rare (internal temp ~125–130°F).
  7. 7
    Remove from oven, tent loosely with foil, and rest 15 minutes before slicing.
    8. Make the Horseradish Cream
  8. 8
    In a small bowl, whisk together sour cream, horseradish, Dijon, lemon juice, salt, and white pepper.
  9. 9
    Chill until ready to serve so flavors meld.
    10. To Serve
  10. 10
    Slice tenderloin into ½-inch slices just before serving.
  11. 11
    Arrange on a neutral ceramic platter with flaky salt and herbs if desired.
  12. 12
    Serve horseradish cream on the side in a small ceramic bowl.
Note

Make-Ahead Notes

  • Horseradish cream can be made 1–2 days ahead and refrigerated.
  • Tenderloin is best roasted the day of, but leftovers make exceptional sandwiches or open-faced rye the next day.

Serving Notes

  • Place this dish as a visual anchor on the Julbord — elegant, but not overpowering.
  • Pairs beautifully with Swedish meatballs, creamy potatoes, braised red cabbage, and pickled cucumbers.
  • This is the Julbord’s moment of quiet celebration.
Keywords: roast beef tenderloin, Julbord centerpiece, Christmas roast beef, holiday roast, horseradish cream sauce, Scandinavian Christmas dinner, Swede Dish holiday recipes
Read it online: https://swededish.com/recipe/julbord-roast-beef-tenderloin-with-horseradish-cream/
Abby Phillips
Foodie + Boy Mom