Description
This Herb Crusted Beef Tenderloin is a succulent and elegant main dish featuring a flavorful herb crust of parsley, basil, and thyme paired with a creamy horseradish sauce. Its perfectly roasted beef tenderloin is seasoned and cooked to tender perfection, ideal for special dinners and festive occasions.
Ingredients
Scale
Beef Tenderloin
- 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
Herb Crust
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
Horseradish Sauce
- 1/3 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon whole grain mustard
- 1 garlic clove, minced
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting your beef tenderloin.
- Season and Sear Tenderloin: Season the beef tenderloin generously with salt and pepper. Heat grape seed oil in a large ovenproof skillet or roasting pan over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side, then remove from heat.
- Prepare Garlic and Herbs: Cut the head of garlic in half horizontally. Arrange the garlic halves and fresh thyme sprigs around the beef in the pan.
- Make Herb Butter: In a small bowl, combine the unsalted butter with the chopped parsley, basil, and thyme. Spread this herb butter generously over the top and sides of the beef tenderloin.
- Roast the Beef: Place the skillet with the beef into the preheated oven. Roast for approximately 45-50 minutes or until an internal temperature of 130°F (54°C) for medium-rare is reached. Adjust time slightly for preferred doneness.
- Rest the Meat: Remove the beef from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes to allow juices to redistribute.
- Prepare Horseradish Sauce: While the meat rests, combine mayonnaise, prepared horseradish, whole grain mustard, and minced garlic in a small bowl. Mix well until smooth and set aside.
- Serve: Slice the beef tenderloin and serve with the creamy horseradish sauce on the side.
Notes
- This roasted beef tenderloin recipe with a three-herb crust and creamy horseradish sauce is the perfect main for your dinner parties.
- Resting the meat after roasting is essential to keep it juicy and tender.
- You can adjust the horseradish sauce heat by varying the amount of prepared horseradish used.
- Use a meat thermometer for best results to avoid overcooking.
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 420
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
