How do I know when beef tenderloin is done?

Use a meat thermometer to ensure perfect doneness. For medium-rare, remove the beef from the oven when it reaches 135°F , and let it rest—it will rise slightly in temperature while resting. For medium, aim for 140°F to 145°F .

Can I make the horseradish sauce ahead of time?

Yes, the horseradish sauce can be made up to 2 days in advance . Store it in an airtight container in the refrigerator. In fact, allowing it to sit improves the flavor as the ingredients meld.

What cut of meat can I use instead of beef tenderloin?

If you’re looking for a more budget-friendly option, consider top sirloin roast or eye of round roast . While they aren’t as tender as filet, they work well with similar seasoning and benefit from slow roasting and resting, especially when paired with the creamy horseradish sauce .

Roast Beef Tenderloin with Horseradish Sauce – Best Recipe

Name: Roast Beef Tenderloin with Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4 lb whole beef tenderloin, trimmed and tied: provides the main protein, tender and juicy; 2 tsp dried oregano: adds earthy flavor; 2 tsp dried thyme: contributes floral notes; 2 tsp dried rosemary: offers robust, piney aroma; 2 tsp garlic powder: adds savory depth; 1 tsp salt: enhances overall flavor; 1 tsp freshly ground black pepper: adds gentle heat; 3 tbsp olive oil: used for searing and creating a flavorful crust; 3 tbsp butter: adds richness and helps in basting; 2 sprigs fresh rosemary: infuses aroma during roasting; 4 sprigs fresh thyme: adds fresh herbal flavor while roasting; 1/2 cup sour cream: creamy base for horseradish sauce; 2 tbsp mayonnaise: adds richness and smooth texture to sauce; 1/2 tsp salt (or to taste): seasons the horseradish sauce; 2 tbsp prepared horseradish (or to taste): provides heat and zing to the sauce

Description

This Roast Beef Tenderloin with Horseradish Sauce is an elegant, flavorful main dish perfect for holidays and special occasions. Tender beef is herb-crusted, pan-seared, oven-roasted, and served with a creamy, zesty horseradish sauce that complements the richness of the meat.

Ingredients

Scale

4 lb whole beef tenderloin, trimmed and tied: provides the main protein, tender and juicy
2 tsp dried oregano: adds earthy flavor
2 tsp dried thyme: contributes floral notes
2 tsp dried rosemary: offers robust, piney aroma
2 tsp garlic powder: adds savory depth
1 tsp salt: enhances overall flavor
1 tsp freshly ground black pepper: adds gentle heat
3 tbsp olive oil: used for searing and creating a flavorful crust
3 tbsp butter: adds richness and helps in basting
2 sprigs fresh rosemary: infuses aroma during roasting
4 sprigs fresh thyme: adds fresh herbal flavor while roasting
1/2 cup sour cream: creamy base for horseradish sauce
2 tbsp mayonnaise: adds richness and smooth texture to sauce
1/2 tsp salt (or to taste): seasons the horseradish sauce
2 tbsp prepared horseradish (or to taste): provides heat and zing to the sauce

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Instructions

Preheat the oven to 325°F (163°C).
In a small bowl, combine oregano, thyme, rosemary, garlic powder, salt, and black pepper.
Rub the herb mixture evenly all over the beef tenderloin.
Heat a heavy-bottomed skillet over high heat and add olive oil.
Sear the beef tenderloin on all sides for 3–4 minutes until golden brown.
Reduce the heat and add butter, fresh rosemary, and thyme to the skillet. Spoon melted butter over the meat.
Transfer the skillet to the oven and roast for about 30 minutes, or until internal temperature reaches 135°F for medium-rare.
Remove beef from the oven and place on a cutting board. Tent loosely with foil and let rest for 15–20 minutes.
While the beef rests, prepare the horseradish sauce by whisking together sour cream, mayonnaise, salt, and horseradish in a small bowl. Adjust to taste.
Slice the beef into thick medallions and serve with the horseradish sauce.

Notes

Use a meat thermometer for accurate doneness—135°F is perfect for medium-rare.
Always let the beef rest before slicing to retain juices.
Make horseradish sauce up to 2 days ahead and store refrigerated.
Adjust horseradish amount based on spice preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 610 kcal
Sugar: 1 g
Sodium: 480 mg
Fat: 45 g
Saturated Fat: 18 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 48 g
Cholesterol: 145 mg