How do I know when the beef tenderloin is done?

Use a reliable meat thermometer to gauge doneness. Remove the roast from the oven when it’s 5°F below your desired final temperature to account for carryover cooking. For example: Rare: 125°F (remove at 120°F) Medium Rare: 135°F (remove at 130°F) Medium: 145°F (remove at 140°F) Let it rest for 10 minutes before slicing to lock in the juices

Can I prepare Herb Crusted Beef Tenderloin ahead of time?

Yes! You can prepare the herb mixture and horseradish sauce a day in advance. You can also sear the beef earlier in the day and refrigerate it until it’s time to roast. Just let it come to room temperature before placing in the oven to ensure even cooking.

What wine pairs well with Herb Crusted Beef Tenderloin?

Full-bodied red wines like Cabernet Sauvignon, Merlot, or Syrah complement the richness of the beef. If serving the dish with the horseradish sauce, a peppery Zinfandel or Malbec also balances well with the spice and herbaceous crust.

Herb Crusted Beef Tenderloin – Best Holiday Roast

Name: Herb Crusted Beef Tenderloin
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 4 pounds beef tenderloin, trimmed; 1 tablespoon kosher salt; 2 teaspoons coarse black pepper; 2 tablespoons olive oil (for searing); 1/2 cup white wine, divided; 4 tablespoons extra virgin olive oil (for herb mixture); 4 cloves garlic, minced; 2 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh thyme, finely chopped; 1 teaspoon Dijon mustard (for herb mixture); 1/2 cup sour cream; 3 tablespoons prepared horseradish; 2 tablespoons lemon juice; 1 tablespoon mayonnaise; 2 teaspoons Dijon mustard (for sauce); 2 teaspoons distilled white vinegar; 1/2 teaspoon kosher salt (for sauce); 1/4 teaspoon ground white pepper; 2 tablespoons fresh chives, thinly sliced

Description

Herb Crusted Beef Tenderloin is a flavorful and elegant holiday main dish, featuring a tender beef roast coated in a garlic-herb crust and served with a tangy, creamy horseradish sauce. Perfect for festive gatherings or dinner parties.

Ingredients

Scale

4 pounds beef tenderloin, trimmed
1 tablespoon kosher salt
2 teaspoons coarse black pepper
2 tablespoons olive oil (for searing)
1/2 cup white wine, divided
4 tablespoons extra virgin olive oil (for herb mixture)
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 teaspoon Dijon mustard (for herb mixture)
1/2 cup sour cream
3 tablespoons prepared horseradish
2 tablespoons lemon juice
1 tablespoon mayonnaise
2 teaspoons Dijon mustard (for sauce)
2 teaspoons distilled white vinegar
1/2 teaspoon kosher salt (for sauce)
1/4 teaspoon ground white pepper
2 tablespoons fresh chives, thinly sliced

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Instructions

Preheat oven to 425°F (218°C).
In a small bowl, whisk together sour cream, horseradish, lemon juice, mayonnaise, Dijon mustard, white vinegar, salt, white pepper, and chives. Cover and refrigerate.
In another bowl, mix olive oil, garlic, rosemary, thyme, and 1 teaspoon Dijon mustard to create the herb mixture. Set aside.
Cut beef tenderloin in half (lengthwise) and tie each piece with kitchen twine to maintain shape.
Pat dry with a paper towel, then season all sides with kosher salt and black pepper.
In an oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Sear each tenderloin on all sides, about 2–3 minutes per side. Set aside.
Brush the herb mixture over all sides of each tenderloin evenly.
Return tenderloins to skillet and pour 1/4 cup of white wine around them.
Roast in preheated oven for 18–25 minutes, flipping halfway through and adding the remaining 1/4 cup wine.
Once internal temperature reaches 5°F below desired doneness, remove from oven. Rest for 10 minutes before slicing and serving with horseradish sauce.

Notes

Use a meat thermometer for accurate doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Prepare the horseradish sauce and herb mixture a day ahead to save time.
Resting the meat is crucial for juicy slices—don’t skip this step.
You can sear the tenderloin earlier in the day and refrigerate it before roasting.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 4 oz with sauce)
Calories: 118
Sugar: 1g
Sodium: 863mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0.003g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 7mg