Herb Crusted Beef Tenderloin with Horseradish

There’s something truly special about sinking your teeth into a juicy, flavorful beef tenderloin with just the right touch of herbs and a kick of horseradish. This Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe brings together that perfect balance of tender, savory, and spicy—making it a centerpiece worth celebrating.

Two thick slices of pink, cooked beef lay on a white plate, topped with a smooth, creamy white sauce with small black pepper bits. To the right is a halved roasted garlic bulb, showing a golden brown edge with soft yellow cloves arranged in a circle. A fresh green rosemary sprig is placed next to the garlic. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe
Top Tip
How to Serve Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe

Why You'll Love This Recipe

I still remember the first time I made this herb-crusted roast beef tenderloin—friends and family kept asking for seconds, and the horseradish sauce was the perfect creamy, zesty companion. It’s a straightforward recipe that feels fancy but is truly approachable, and I love how it transforms a simple cut into something memorable.

Perfectly Balanced Flavor: The combination of dried herbs and garlic powder delivers a savory crust without overpowering the beef’s natural taste.
Simple Horseradish Sauce: Creamy sour cream mixed with horseradish creates just the right amount of spicy kick to complement the tenderloin.
Impressive Yet Easy: This recipe looks like it’s straight from a gourmet kitchen but doesn’t take all day or fancy skills.
Great for Gatherings: Whether it’s a holiday dinner or a cozy weekend treat, this roast beef will earn you some major kitchen cred.

Ingredients & Why They Work

The ingredients for this recipe might seem simple, but each one plays a crucial role. Combining dried herbs with fresh sprigs grounds the beef with a full flavor profile, while a good sear locks in those delicious juices. And that horseradish sauce? It’s the perfect creamy contrast that’s quick to whip up.

Flat lay of a whole raw beef tenderloin, fresh green sprigs of rosemary and thyme, small white ceramic bowls containing dried oregano, dried thyme, dried rosemary, garlic powder, salt, and fresh ground black pepper, small white bowls with olive oil and melted butter, a few whole uncracked brown eggs (to represent whole eggs as instructed), a small white bowl of sour cream, a small white bowl of mayonnaise, and a small white bowl of freshly grated horseradish placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Tenderloin: Choose a whole center-cut tenderloin for even cooking and the best texture.
Dried Oregano, Thyme, and Rosemary: These herbs build a fragrant, savory crust that complements beef wonderfully.
Garlic Powder: Adds a subtle depth of flavor without overpowering.
Salt & Black Pepper: Essential for seasoning and bringing out the beef’s natural flavors.
Olive Oil: For high-heat searing, adds a subtle fruity richness before roasting.
Butter: Enriches the beef while basting and lends that irresistible caramelized flavor.
Fresh Rosemary & Thyme Sprigs: These infuse the butter with fresh herbal aroma as it melts.
Sour Cream & Mayonnaise: Combine for a creamy base for the horseradish sauce, balancing spice with coolness.
Horseradish: Adds heat and brightness—feel free to adjust based on your tolerance for spicy tang.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this herb-crusted roast beef tenderloin with horseradish recipe is how easy it is to tweak to suit your taste. I often adjust the horseradish heat depending on who I’m serving or swap fresh herbs for what’s seasonal or in my garden.

Variation: For a smoky twist, try adding smoked paprika to the herb crust—it brings a warm depth I adore on chilly evenings.
Dietary Mod: If you want to lighten the sauce, swap out mayonnaise for Greek yogurt for a tangier, protein-packed dip.
Seasonal Change: Fresh thyme and rosemary can easily be replaced with sage or tarragon when in season — both add great nuance.

Step-by-Step: How I Make Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe

The image shows a large piece of raw red meat tied with kitchen string in several sections, placed in a white cast iron pan with a black cooking surface. The meat is covered with dried herbs and spices scattered across the top. The pan handle with a rounded edge is visible in the foreground. Around the pan are two small white bowls, one with a creamy light beige sauce. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Herb Mixture and Beef

Start by mixing the dried oregano, thyme, rosemary, garlic powder, salt, and pepper in a small bowl. Give your beef tenderloin a nice trim if needed—I like to remove any silver skin for a tender bite. Then, coat the beef evenly with your herb mix, pressing gently so it sticks. This herb crust gives the beef that beautiful flavor and savory crust.

Step 2: Sear the Tenderloin

Heat a heavy skillet until it’s just smoking hot, then add the olive oil. Immediately add the beef and don’t rush—let each side get golden brown, about 3 to 4 minutes per side. This step locks in juices and creates a stunning crust. If you skip this, you’ll miss out on flavor depth.

Step 3: Butter Baste and Oven Roast

Add butter, fresh rosemary, and thyme sprigs to the skillet. Once the butter melts, spoon it over the tenderloin while the herbs release their fragrance. Then, pop the whole skillet into your preheated oven at 325˚F. Roast for about 30 minutes or until the internal temperature is 135˚F to 140˚F for medium-rare. I recommend using a meat thermometer here—it’s a total game changer!

Step 4: Rest Before Slicing

After removing from the oven, transfer to a cutting board and tent loosely with foil. Let it rest for 15 to 20 minutes—this allows the juices to redistribute, meaning every bite will be juicy, not dry. It’s tempting to slice right away but trust me, patience pays off.

Step 5: Make the Horseradish Sauce

While the beef rests, whisk together sour cream, mayonnaise, salt, and horseradish in a bowl. Taste, and add more horseradish if you want extra heat. It complements the beef perfectly—cool and creamy with just enough bite.

Step 6: Slice and Enjoy!

Slice your tenderloin against the grain into thick, luscious pieces and serve with a generous dollop of horseradish sauce. Prepare for happy sighs all around.

Top Tip

Over the years, I’ve learned a few tricks that make this herb-crusted roast beef tenderloin with horseradish recipe extra foolproof—and that I’m happy to share so your roast turns out as fantastic as mine.

Use a Meat Thermometer: It’s the only way to hit that perfect medium-rare without guesswork—135˚F to 140˚F is your target.
Don’t Skip Resting: Give that beef 15-20 minutes under foil to lock in juices and achieve a tender finish.
Fresh Herbs for Basting: Butter basting with rosemary and thyme fills the roast with an irresistible aroma and flavor.
Adjust Horseradish to Taste: Start small and add more gradually—the horseradish sauce should add zip, not overpower.

How to Serve Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe

herb crusted beef tenderloin - Serving Suggestion

Garnishes

I like to keep garnishes simple: a sprinkle of fresh chopped parsley or a few rosemary sprigs on the platter add a pop of color and that fresh herbal scent. Sometimes a little cracked black pepper sprinkled just before serving wakes up the flavors beautifully.

Side Dishes

This roast pairs amazingly with classic sides like garlic mashed potatoes or roasted root vegetables. For something green, sautéed spinach or a crisp arugula salad with lemon vinaigrette complements the richness perfectly. Mashed cauliflower also works great if you want something lighter.

Creative Ways to Present

For special occasions, I love slicing the tenderloin into medallions and fanning them on a wooden board alongside ramekins of horseradish sauce and grainy mustard. It turns dinner into an elegant, interactive feast that guests adore.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep beautifully in an airtight container in the fridge for up to 3 days. I like to separate slices with parchment paper to prevent sticking and maintain texture.

Freezing

You can freeze leftover roast in tightly wrapped portions or vacuum-sealed bags for up to 2 months. Just thaw slowly overnight in the fridge for best results and moisture retention.

Reheating

Reheat gently by warming wrapped slices in a low oven (around 250˚F) until heated through, or briefly pan-sear for a crisp outside. Avoid nuking it in the microwave, which can toughen the meat.

Frequently Asked Questions:

Can I use fresh herbs instead of dried in the herb crust?

Yes! Fresh herbs can be used instead of dried—just increase the quantity slightly since fresh herbs are less concentrated. I usually double the amount and finely chop them before coating the beef for a vibrant, fresh flavor.

What’s the best way to check if the roast beef is cooked properly?

Using an instant-read meat thermometer is the best way. For medium-rare, pull the beef from the oven when it reaches 135 to 140 degrees Fahrenheit internal temperature. Remember: the temperature will rise a little more while it rests.

How spicy is the horseradish sauce, and can I adjust it?

The horseradish sauce has a nice spicy kick, but it’s creamy enough to balance the heat. You can easily adjust the spice level by adding more or less horseradish depending on your preference. I usually start with a small amount, taste, and then add more if needed.

Can this recipe be made ahead of time?

Yes, you can prepare the tenderloin and herb crust ahead, refrigerate it, and then sear and roast when you’re ready. The horseradish sauce is best made fresh but can be mixed a few hours in advance and refrigerated. Keep the roast wrapped well and reheat gently to maintain juiciness.

Final Thoughts

This Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe has become my go-to for celebrations and quiet dinners alike because it hits that sweet spot between simple and special. I always feel proud serving it, and my guests leave impressed and satisfied. Give it a try—you might just make it a family favorite, too!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way