Recipe + Video: Reverse Seared Beef Tenderloin w/ Horseradish Sauce

Name: Reverse Seared Beef Tenderloin w/ Horseradish Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4-6
Cuisine: BBQ
Ingredients: Livia’s Salt Pepper Garlic; Horseradish Sauce by Terrapin Ridge Farms (warmed, for serving); The Notorious P.I.G. BBQ Sauce (optional, for glaze or reduction); 1 Beef Tenderloin (3–4 lb); 1 Stick Butter Fresh Rosemary &amp;amp; Thyme; Olive Oil or Neutral Cooking Oil

Dec 21, 2025

When it comes to holiday showstoppers, few things command the table quite like a perfectly executed beef tenderloin. This reverse-seared beauty from our "Sizzle All The Way" BBQ box takes that classic centerpiece and elevates it with smoky depth, herbaceous richness, and bold finishing touches that'll have your guests asking for the recipe before they've even finished their first bite.

The reverse sear method is a game-changer for anyone who's ever struggled with uneven cooking or a lackluster crust. By starting low and slow in the smoker at 200°F, you're giving the tenderloin time to absorb all that hardwood flavor while gently bringing it up to temperature. Then comes the magic: a screaming-hot sear that creates a caramelized, savory crust while keeping the interior perfectly medium-rare from edge to edge. It's the kind of technique that makes you look like a culinary genius, even if this is your first time attempting it.

We've packed this recipe with three standout products that work in perfect harmony. Livia's Salt Pepper Garlic brings a savory foundation that enhances the beef's natural flavor without overwhelming it. The optional glaze made from The Notorious P.I.G. BBQ Sauce adds a sweet, tangy dimension that pairs beautifully with the richness of the meat. And the finishing touch? A drizzle of Horseradish Sauce by Terrapin Ridge Farms that cuts through all that butter and beef with a creamy, bold heat that brings the whole dish into balance.

Want to see how it all comes together? Check out the recipe video featuring Pitmaster Ricky Albright, who walks you through every step of this impressive yet surprisingly approachable holiday roast. Whether you're feeding family or impressing dinner party guests, this reverse-seared tenderloin is your ticket to backyard BBQ glory—even in December.

Recipe Video:

Reverse Seared Beef Tenderloin w/ Horseradish Sauce

Rated 5.0 stars by 1 users

Cuisine

BBQ

Servings

4-6

Prep Time

20 minutes

Cook Time

2 hours

This reverse-seared tenderloin is the holiday roast that never fails to impress. It’s smoky, juicy, and crusted in savory flavor from Livia’s SPG, then finished with a buttery herb baste and a bold horseradish drizzle. Optional sweet BBQ glaze adds a crowd-pleasing twist.

Ingredients

Livia’s Salt Pepper Garlic
Horseradish Sauce by Terrapin Ridge Farms (warmed, for serving)
The Notorious P.I.G. BBQ Sauce (optional, for glaze or reduction)
1 Beef Tenderloin (3–4 lb)
1 Stick Butter Fresh Rosemary & Thyme
Olive Oil or Neutral Cooking Oil

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Directions

Preheat your smoker to 200-225°F using hickory, oak, or a hardwood blend.
Prepare the tenderloin: Trim off the silverskin and any loose fat. Optionally, tie the roast every 3–4 inches with butcher’s twine for even shape and cooking.
Season and smoke: Lightly coat the tenderloin with olive oil. Season all sides heavily with Livia’s Salt Pepper Garlic. Place the roast on a wire rack over a baking sheet and smoke for 1.5 hours, or until the internal temperature reaches 110°F.
Rest and sear: Let the roast rest for 10–15 minutes. Preheat your grill, flat top, or cast-iron pan to medium-high heat (around 400°F). Sear the tenderloin for 2–3 minutes per side, until browned and internal temp reaches 125°F.
Baste with herb butter: Reduce heat. Add butter and a few sprigs of rosemary and thyme to the pan. Baste the roast continuously for 2 minutes with the bubbling butter and herbs.
Make an optional glaze or reduction: In a small saucepan, heat 1/4-1/2 cup of The Notorious P.I.G. BBQ Sauce with a splash of water or stock. Simmer briefly to thicken into a glaze, or reduce for a few minutes with a splash of red wine for a more complex finish.
Rest and slice: Let the tenderloin rest 5–10 minutes. Slice into ½-inch thick medallions and serve warm with a drizzle of Horseradish Sauce by Terrapin Ridge Farms or the optional BBQ glaze.

Recipe Video

Recipe Note

Pro Tips: Reverse searing gives you edge-to-edge perfection, just don’t forget the thermometer. The butter baste adds richness, and the horseradish sauce balances every bite with bold, creamy heat. If you opt for the BBQ glaze, use it sparingly to avoid overpowering the beef’s natural flavor.