Name: Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe
Prep time: PT-489881H40M30S
Cook time: 50 min
Total time: PT-489881H40M30S
Cuisine: American
Ingredients: 6-7 lb. untrimmed beef tenderloin (or 3-4 lb trimmed); Salt & pepper to season; 1 tablespoon grape seed oil; 1 head of garlic, cut in half; 1 bunch of fresh thyme (10-15 sprigs); 3 tablespoons unsalted butter; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh thyme; 1/3 cup mayonnaise; 2 tablespoons prepared horseradish; 1 teaspoon whole grain mustard; 1 garlic clove, minced

If you’re craving a show-stopping main dish that’s tender, flavorful, and downright elegant, you’ve got to try this Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe. I absolutely love how the fresh herb crust perfectly complements the richness of the beef, and the creamy horseradish sauce adds just the right kick. Trust me, once you make this, it becomes a go-to for holidays, dinner parties, or any special occasion when you want to impress without stress.

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Why You’ll Love This Recipe

Perfectly Tender Beef: The beef tenderloin stays juicy and melt-in-your-mouth thanks to gentle roasting and resting.
Vibrant Herb Flavor: The fresh parsley, basil, and thyme form an aromatic crust that’s packed with garden-fresh taste.
Creamy Horseradish Sauce Kick: The horseradish sauce balances rich meat with a tangy, slightly spicy creaminess that keeps you coming back for more.
Impressive Yet Simple: Despite its fancy look, it’s straightforward to prepare even if you don’t consider yourself a seasoned cook.

A black pan sits on a white marbled surface holding several slices of cooked beef arranged in a curved line from the left to the center, each slice showing a pink center with a brown, herb-covered outer edge, sprinkled with finely chopped parsley. To the right of the beef is a golden-yellow roasted garlic bulb with visible cloves, slightly charred on the top. The pan shows some glossy juices and herbs around the beef and garlic. Photo taken with an iphone --ar 2:3 --v 7 - Herb Crusted Beef Tenderloin with Horseradish Sauce, beef tenderloin recipes, herb crusted beef, elegant beef main dishes, holiday beef recipes

Ingredients You’ll Need

Most of the ingredients are everyday staples, but picking the freshest herbs and a quality beef tenderloin makes all the difference. I always recommend untrimmed beef because it keeps the meat moist while roasting, but trimmed works if you prefer. For the herb crust, fresh parsley, basil, and thyme bring brightness that dried herbs just can’t match.

Flat lay of a large raw beef tenderloin roast with natural marbling, a halved head of garlic showing creamy cloves, a small bunch of fresh thyme sprigs, a small pile of fresh flat-leaf parsley leaves, fresh basil leaves arranged neatly, a single uncracked brown egg, a small white ceramic bowl with a smooth dollop of creamy mayonnaise, another small white bowl containing prepared horseradish cream, a small white bowl holding whole grain mustard seeds soaked in mustard sauce, a small white bowl with melted unsalted butter, and a small white bowl of light golden grape seed oil, all placed symmetrically 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 - Herb Crusted Beef Tenderloin with Horseradish Sauce, beef tenderloin recipes, herb crusted beef, elegant beef main dishes, holiday beef recipes

Beef Tenderloin: Choosing a good cut with some fat cap helps keep it juicy and flavorful while roasting.
Salt & Pepper: Simple seasoning enhances the natural beefy flavor – don’t skip this!
Grape Seed Oil: I prefer this neutral oil that tolerates high heat without burning.
Garlic (whole head and minced clove): Dividing garlic for roasting and sauce builds layers of flavor.
Fresh Thyme: For both roasting and herb crust – fresh is key for that lively, woodsy note.
Unsalted Butter: Adds richness and helps herbs adhere to the beef.
Fresh Parsley, Basil, and Thyme (chopped): The trio of herbs delivers freshness and a beautiful green crust.
Mayonnaise: Creates the creamy base for the horseradish sauce, balancing heat and tang.
Prepared Horseradish: Adds the signature tangy punch in the sauce.
Whole Grain Mustard: For a subtle zing and texture in the sauce.

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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.

Variations

I love tweaking this Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe depending on the occasion. Don’t hesitate to customize it to what you have or your taste buds’ mood — that’s part of the fun!

Herb Mix Variations: Once, I swapped out basil for tarragon and it gave a lovely anise-like flavor that paired surprisingly well with the horseradish.
Dairy-Free Horseradish Sauce: Use vegan mayo or Greek yogurt if you want a lighter, dairy-free sauce option without sacrificing creaminess.
Adding a Crust Crunch: Mix panko bread crumbs into the herb crust for an extra crispy texture that’s deliciously different.
Spice it Up: If you like heat, adding a pinch of cayenne to the sauce woke it up beautifully for me and my spice-loving family.

How to Make Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe

Step 1: Prepare the Beef and Herb Crust

Start by patting your beef tenderloin dry with paper towels – this helps the crust stick better and promotes a good sear. Season generously with salt and pepper all over. While your oven preheats, combine the chopped parsley, basil, thyme, and softened butter in a bowl. This basil-parsley-thyme butter mix is what makes the crust sing with fresh, bright flavors. I like to smear this onto the beef just before roasting, especially after giving it a quick oil coat to help the herbs adhere.

Step 2: Sear and Roast the Beef Tenderloin

Heat grape seed oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the beef on all sides until it gets a beautiful golden crust – about 2-3 minutes per side. This seals in the juices and adds great flavor. Then, place your halved head of garlic and thyme sprigs around the beef to infuse aromatics while roasting. Transfer the pan to your preheated oven (around 425°F) and roast for 45-50 minutes or until the internal temperature hits about 130°F for medium-rare. I’ve learned to use a reliable meat thermometer here; it takes the guesswork out and guarantees perfect doneness.

Step 3: Rest and Prepare the Horseradish Sauce

This is the crucial step that many underestimate: resting the beef. Once it’s out of the oven, cover the tenderloin loosely with foil and let it rest for at least 15 minutes. This allows the juices to redistribute, so when you slice it, it stays juicy instead of drying out. While you wait, whip up your horseradish sauce by mixing mayo, prepared horseradish, whole grain mustard, and the minced garlic clove. I always taste and adjust the horseradish and mustard levels — start mild because you can always add more later!

Step 4: Slice, Serve, and Enjoy!

Slice your rested beef tenderloin into thick, juicy medallions. Arrange on a platter and dollop or drizzle the creamy horseradish sauce on top or serve it on the side for guests to help themselves. You’ll find that the combination of tender beef, fresh herb crust, and tangy sauce is incredibly satisfying and elegant — perfect for any gathering.

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Pro Tips for Making Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe

Use a Meat Thermometer: It’s the easiest way to get your beef perfectly cooked without over- or under-done disasters.
Let the Beef Rest: Resting for at least 15 minutes is vital to juicy slices that don’t dry out on your plate.
Fresh Herbs Make All the Difference: I once tried dried herbs and realized fresh truly amps up flavor and fragrance in the crust.
Don’t Skip Searing: The quick pan-sear locks flavor in and gives the beef a gorgeous color and texture before roasting.

How to Serve Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe

A round thick slice of roast beef with a pink center and brown cooked edges is placed on a white plate. The bottom edge of the beef is covered with chopped green herbs. On top of the beef slice, there is a small amount of white creamy sauce with black specks. A metal fork rests on the left side of the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Herb Crusted Beef Tenderloin with Horseradish Sauce, beef tenderloin recipes, herb crusted beef, elegant beef main dishes, holiday beef recipes

Garnishes

For garnishes, I keep it fresh and simple — sprinkle extra chopped parsley on top for a pop of green and brightness right before serving. Sometimes, a few thin lemon slices on the side can add an optional zest for those who want a citrusy twist.

Side Dishes

My favorite sides with this beef tenderloin are roasted baby potatoes tossed with rosemary and garlic, and a crisp green salad to cut through the richness. Creamy mashed cauliflower is another low-carb delight that pairs beautifully with the herb crust and horseradish sauce.

Creative Ways to Present

When I’ve served this for special occasions, I love slicing the tenderloin into medallions and arranging them in a fan shape across a wooden board, garnished with fresh herbs and small bowls of horseradish sauce and mustard on the side. It feels so inviting and festive — guests always comment on the beautiful presentation!

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container in the fridge, separated by parchment paper to avoid sticking. The beef keeps well for 2-3 days, but I recommend reheating just enough for one meal so it stays tender.

Freezing

While I prefer fresh, you can freeze sliced leftover beef in freezer bags with layers of parchment in between for up to 3 months. Defrost overnight in the fridge and reheat gently to keep it moist and flavorful.

Reheating

To reheat, I use a low oven (about 275°F) covered loosely with foil to warm the beef evenly without drying it out. A quick minute in the microwave with a damp paper towel also works if you’re in a hurry.

FAQs

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

You can, but fresh herbs really make a difference in both flavor and aroma. If you must use dried, use about one-third of the amount of fresh herbs called for and mix them well into softened butter to help release their flavor.
How do I know when the beef tenderloin is done?

The best way is to use a meat thermometer — aim for about 130°F internal temperature for medium-rare. Remember, the temperature rises a few degrees while resting.
Can I prepare the herb crust and sauce ahead of time?

Absolutely! You can make the herb butter mix and horseradish sauce a day ahead and keep them refrigerated. Bring the herb butter to room temperature before spreading it on the beef, and give the sauce a good stir before serving.
What’s the best way to slice the beef tenderloin?

Use a sharp carving knife and slice across the grain into about 1-inch thick medallions. Slicing after resting prevents juices from running out and keeps slices tender.
Can I use a different cut of beef?

Beef tenderloin is ideal due to its tenderness and size, but if you prefer, a center-cut ribeye roast could work with some adjustments to cooking time and seasoning.

Final Thoughts

I hope you enjoy making and sharing this Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe as much as I do. It’s one of those dishes that feels like a treat but isn’t complicated to pull off — perfect for making your meals feel special without extra fuss. Whether it’s a festive feast or a Sunday dinner you want to elevate, this recipe will make you look like a kitchen rockstar. Give it a try and get ready to impress yourself and everyone at your table!