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.

Herb Crusted Beef Tenderloin with Horseradish

Description

A perfectly seasoned and succulent Roast Beef Tenderloin with a spicy sour cream horseradish sauce, combining fresh herbs and rich flavors for an elegant and delicious main course.

Ingredients

Scale

Beef Tenderloin

4 pound whole beef tenderloin
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons olive oil
3 tablespoons butter
2 sprigs fresh rosemary
4 sprigs fresh thyme

Horseradish Sauce

½ cup sour cream
2 tablespoons mayonnaise
½ teaspoon salt (or to taste)
horseradish (to taste)

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Instructions

Preheat Oven: Preheat your oven to 325˚F to prepare for roasting the tenderloin.
Season the Tenderloin: In a small mixing bowl, combine dried oregano, thyme, rosemary, garlic powder, salt, and black pepper. Coat the beef tenderloin evenly with this herb mixture.
Sear the Tenderloin: Heat a heavy-bottomed skillet over high heat. Add olive oil once hot, then place the tenderloin in the skillet. Sear each side for 3 to 4 minutes until golden brown to develop flavor and seal in juices.
Add Butter and Herbs: Add butter, garlic, fresh rosemary, and fresh thyme to the skillet. Once butter melts, use a spoon to baste the tenderloin with the flavored melted butter.
Roast in Oven: Transfer the skillet to the preheated oven. Roast the tenderloin for 30 minutes, or until the internal temperature reaches 135˚F to 140˚F for medium-rare doneness.
Rest the Meat: Remove the skillet from the oven, transfer the tenderloin to a cutting board, and tent loosely with foil. Let it rest for 15 to 20 minutes to allow juices to redistribute.
Prepare Horseradish Sauce: While the meat rests, whisk together sour cream, mayonnaise, salt, and horseradish in a small bowl. Adjust seasoning to taste.
Serve: Slice the rested tenderloin and serve with the prepared horseradish sauce on the side for a flavorful complement.

Notes

For best results, use a meat thermometer to ensure the tenderloin reaches the desired internal temperature.
Adjust horseradish quantity in the sauce according to your preferred level of spiciness.
Resting the meat is crucial to keep it juicy and tender when sliced.
If you prefer a crustier exterior, sear the tenderloin a little longer before roasting.
Leftover roast beef is excellent for sandwiches or salads the next day.

Nutrition

Serving Size: 1 serving
Calories: 610 kcal
Sugar: 1 g
Sodium: 495 mg
Fat: 52 g
Saturated Fat: 21 g
Unsaturated Fat: 31 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 143 mg