Herb-Crusted Beef Tenderloin with Horseradish Sauce Recipe

If you’re looking for a show-stopping centerpiece that’s both elegant and surprisingly easy to pull off, you’ve got to try my Herb-Crusted Beef Tenderloin with Horseradish Sauce Recipe. This beef tenderloin turns out juicy and tender every time with a flavorful herb crust that’s worth savoring, while the horseradish sauce adds this perfect zingy creaminess. Trust me, once you make this, you’ll want to serve it for every special occasion.

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Ingredients You’ll Need

These simple, fresh ingredients work harmoniously to bring out the best in the beef tenderloin. Sourcing quality herbs and fresh garlic will make a noticeable difference — trust me, it’s worth stopping by a farmer’s market if you can!

• Beef Tenderloin: Choose a whole untrimmed one if you want that impressive presentation; trimmed is easier but less dramatic.
• Grape Seed Oil: I like this oil’s high smoke point and neutral flavor for searing the beef.
• Fresh Thyme: Essential for both the crust and roasting flavor, fresh is a must here—not dried.
• Garlic: Roasting this halves adds sweetness and softens sharpness, giving depth to the dish.
• Fresh Parsley & Basil: These bright herbs bring freshness and color to the crust.
• Unsalted Butter: Adds richness when melting with herbs and garlic.
• Mayonnaise: Surprising but brilliant for the horseradish sauce—makes it creamy without being heavy.
• Prepared Horseradish: The key punchiness in the sauce, so don’t skip it!
• Whole Grain Mustard: Adds subtle texture and tang to the sauce.
• Minced Garlic (for sauce): Adds a little extra kick in the horseradish sauce.
• Salt & Pepper: For seasoning the beef thoroughly before cooking.

Variations

I love encouraging you to make this recipe your own. Over time, I’ve experimented with a few tweaks to keep things fresh and fun—feel free to play around depending on your mood or occasion!

• Herb Swap: Sometimes I switch out basil for rosemary or add oregano for a more earthy crust—each herb adds a unique twist that keeps this recipe exciting.
• Spicy Kick: Add a pinch of crushed red pepper to the horseradish sauce if you’re feeling bold, it’s a great way to wake up the palate.
• Dairy-Free Sauce: Swap mayo for a vegan mayo or Greek yogurt for a lighter, tangier horseradish sauce alternative.
• Cooking Method: If you’re short on time, searing then finishing the tenderloin on a grill works wonderfully and adds great smoky flavor.

How to Make Herb-Crusted Beef Tenderloin with Horseradish Sauce Recipe

Step 1: Prep and Season Your Beef

Start by patting your beef tenderloin dry with paper towels—that’s key for a beautiful sear. Then generously season all sides with salt and pepper. I like letting it sit at room temperature for about 30 minutes before cooking; it helps the beef cook more evenly and reduces chilling shock in the oven.

Step 2: Sear the Tenderloin

Heat grape seed oil in a large, oven-safe skillet over medium-high heat until shimmering. Brown the beef on all sides, including the ends, about 3-4 minutes per side—you want a caramelized crust to lock in juices. Add halved garlic heads and fresh thyme sprigs to the pan during this step to infuse the meat with flavor.

Step 3: Make Your Herb Crust

Mix the chopped parsley, basil, thyme, softened butter, and a pinch of salt in a bowl to form a fragrant herb paste. When your tenderloin is seared, spread this mixture evenly over the top of the beef. This crust will bake beautifully in the oven, creating a flavorful, colorful layer you’re going to love.

Step 4: Roast to Perfection

Transfer the skillet to a preheated 425°F (220°C) oven and roast for about 45-50 minutes for medium rare (internal temp around 130°F). Always use an instant-read thermometer here—it’s the best way to avoid overcooking. Once done, tent the tenderloin loosely with foil and let it rest 15 minutes; this step is a game changer because it lets the juices redistribute and keeps the beef unbelievably tender.

Step 5: Whip Up the Horseradish Sauce

While the beef rests, stir together mayo, prepared horseradish, whole grain mustard, and minced garlic until smooth. Taste and adjust horseradish if you want more heat. The creamy sauce perfectly balances the rich beef and herb crust — it’s like the secret handshake of this recipe!

Step 6: Slice and Serve

Slice the beef tenderloin into generous medallions—usually about 1-inch thick works great. Arrange on a platter and either spoon some horseradish sauce on the side or lightly drizzle over the top for that extra wow factor. Garnish with a few fresh herb sprigs if you’re feeling fancy!

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

Garnishes

I often finish this dish with a sprinkle of freshly chopped parsley and a few extra thyme sprigs. Sometimes I drizzle a little extra virgin olive oil over the slices to add a subtle gloss that makes it look irresistible. For a touch of elegance, a few roasted garlic cloves scattered around the serving platter never hurt.

Side Dishes

In my experience, creamy mashed potatoes or buttery roasted fingerling potatoes pair perfectly and soak up that sauce beautifully. For something lighter, a crisp green salad with lemon vinaigrette or sautéed garlic green beans adds freshness and balances the richness of the beef.

Creative Ways to Present

For dinner parties, I like to serve slices fanned out on a wooden board with the horseradish sauce in a pretty bowl in the center. Another favorite is layering thin slices over a bed of herbed couscous for a rustic, elegant presentation that guests love photographing before digging in.

Make Ahead and Storage

Storing Leftovers

I always wrap leftover sliced beef tightly in foil and store it in an airtight container in the fridge. It stays tender and flavorful for up to 3 days. The herb crust softens but still tastes fantastic, especially when paired again with fresh horseradish sauce.

Freezing

While I don’t usually freeze the entire roasted tenderloin, the sliced leftovers freeze well. I separate slices with parchment paper in a freezer-safe container or bag so they don’t stick together. They keep for about 2 months and thaw overnight in the fridge.

Reheating

To reheat, I prefer warming the slices gently in a low oven (about 275°F) covered loosely with foil to avoid drying. Sometimes I pop them briefly in a hot skillet for a quick sear if I want to refresh the crust a bit. Either way, heating slowly keeps it tender.

FAQs

Final Thoughts

I absolutely love how this Herb-Crusted Beef Tenderloin with Horseradish Sauce Recipe turns out every single time. It’s truly one of those recipes that feels special but doesn’t stress you out in the kitchen. My family goes crazy for it at the dinner table, and I know you’ll enjoy the blend of savory herbs, tender beef, and that creamy, punchy sauce too. So gather your ingredients, invite your favorite people over, and let this recipe bring everyone together around a delicious meal.

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