Name: Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe
Prep time: PT-489880H8M29S
Cook time: 50 min
Total time: PT-489880H8M29S
Cuisine: American
Ingredients: 6-7 lb. untrimmed beef tenderloin (or 3-4 lb trimmed); Salt & pepper, to season; 1 tablespoon grapeseed oil; 1 head garlic, cut in half; 1 bunch 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 on the hunt for a show-stopping centerpiece that’s both elegant and packed with flavor, let me share my absolutely favorite Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe. This dish has become my go-to for special occasions, and I promise once you try it, you’ll understand why it’s so beloved. The tender beef encrusted with fresh herbs pairs perfectly with a creamy, tangy horseradish sauce that adds just the right kick—making every bite pure magic.

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Why You’ll Love This Recipe

Elegant yet approachable: It looks like a fancy restaurant dish but is surprisingly easy to make at home.
Perfectly tender beef: The beef tenderloin stays juicy and flavorful thanks to the herb crust and roasting method.
Delicious horseradish sauce: That creamy, tangy sauce is the ultimate partner—adding brightness without overpowering.
Great for entertaining: Your guests will go crazy for it, and you’ll love how it comes together with minimal stress.

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 recipe, Elegant beef dinner, Herb crusted beef, Horseradish sauce recipe

Ingredients You’ll Need

The star of this dish is the beautiful beef tenderloin, complemented by fresh herbs that create a fragrant crust. The horseradish sauce adds a creamy, zesty finish that ties everything together. When shopping, aim for fresh herbs and a quality cut of beef to really make the flavors pop.

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 recipe, Elegant beef dinner, Herb crusted beef, Horseradish sauce recipe

Beef tenderloin: Choose either an untrimmed 6-7 lb roast for a crowd or a trimmed 3-4 lb for a smaller gathering. Quality matters—look for bright red, firm meat with good marbling.
Salt & pepper: Just simple seasoning is enough to enhance the natural flavors of your beef and herbs.
Grape seed oil: I like this oil for its high smoke point and neutral taste, helping the crust crisp up nicely.
Garlic: Using a whole head, cut in half, is my secret to infusing gentle garlic flavor while roasting.
Fresh thyme: Fresh herbs make all the difference—about 10-15 sprigs add aroma and depth.
Unsalted butter: Just a few tablespoons for richness and helping the herb crust stick.
Fresh parsley: Adds brightness and color to the herb mix.
Fresh basil: A slightly sweet note that contrasts beautifully with the peppery thyme.
Mayonnaise: Surprising but essential for that creamy texture in the horseradish sauce.
Prepared horseradish: Brings that classic sharp heat and tang; adjust amount if you prefer milder or stronger sauce.
Whole grain mustard: Gives a subtle texture and acidity, balancing the sauce perfectly.
Minced garlic clove: Adds a little extra kick to the sauce without overpowering it.

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 how versatile this Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe is—you can really play around with herbs or sauce tweaks to make it your own. Don’t be shy about putting your spin on it!

Herb swaps: One time, I replaced basil with rosemary for a more piney flavor and my family loved it; you can also try oregano or sage depending on your mood.
Garlic infusion: For a bolder garlic punch, roast the garlic halves longer before mixing them into the butter, or add a bit of roasted garlic into the horseradish sauce.
Dairy alternative: If you’re avoiding mayo, try Greek yogurt for a lighter creaminess in the sauce. I’ve found it adds a nice tang, but I stick to mayo when I want richness.
Spice it up: Add a pinch of cayenne or chili flakes to the sauce if you like a bit of heat; I do this when hosting friends who appreciate a kick.

How to Make Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe

Step 1: Preparing Your Beef and Herb Crust

First things first—bring your beef tenderloin to room temperature, about 30 minutes outside the fridge. This helps it cook evenly and stay juicy. While it warms, mix together your chopped parsley, basil, thyme, and melted butter in a bowl. This herby, buttery mixture will become the glorious crust that seals in flavor. Don’t forget to season the beef generously with salt and pepper—this seasoning really makes the crust shine.

Step 2: Searing and Roasting for Perfect Texture

Heat grape seed oil in a heavy skillet over medium-high heat and sear the beef on all sides until beautifully browned—this locks in the juices and creates a nice crust base. I like to add the halved garlic head and fresh thyme sprigs to the pan at this stage to infuse aroma. Then, spread your herb-butter mixture evenly over the seared beef. Transfer the whole thing to a preheated oven and roast at 425°F for about 45-50 minutes, or until the internal temperature hits 130°F for medium-rare—you’ll want a meat thermometer here for perfect doneness.

Step 3: Making the Horseradish Sauce

While the beef is roasting, whip up the horseradish sauce—it’s super simple but elevates the entire dish. Mix mayo, prepared horseradish, whole grain mustard, and minced garlic until smooth. Taste and adjust the horseradish to your liking; I sometimes add a squeeze of lemon juice for brightness. Keep this sauce chilled until you’re ready to serve.

Step 4: Resting and Serving

Once your beef comes out of the oven, tent it loosely with foil and let it rest for at least 15 minutes—this is key to juicy slices that hold their flavor. Then slice it thick or thin, depending on your crowd, and serve with a generous dollop of that creamy horseradish sauce. Trust me, the contrast between the warm, herbaceous beef and the cool, zesty sauce is what gets everyone asking for seconds.

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

Bring Meat to Room Temp: Taking the beef out early ensures even cooking and prevents the outside from drying out.
Use a Meat Thermometer: I learned this the hard way—checking for 130°F internal temp is the perfect medium-rare sweet spot.
Don’t Skip the Rest: Resting lets juices redistribute, giving you moist, tender slices every time.
Make Sauce Ahead: Prepare the horseradish sauce a few hours before serving and keep it chilled; flavors meld beautifully overnight.

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 recipe, Elegant beef dinner, Herb crusted beef, Horseradish sauce recipe

Garnishes

I love garnishing this beef with a few extra fresh thyme sprigs or finely chopped parsley for a pop of green. Sometimes I add a few roasted garlic cloves from the pan, slicing them up as a mellow, sweet surprise alongside the slices. The garnishes make every plate feel special without overwhelming the main flavors.

Side Dishes

My go-to sides are garlic mashed potatoes or a simple rosemary roasted vegetable medley—it complements the herb crust without competing. Another favorite is a crisp green salad with a tangy vinaigrette to cut through the richness. If you’re feeling indulgent, creamy polenta also pairs beautifully.

Creative Ways to Present

For holiday dinners, I like to place the sliced tenderloin on a large wooden board surrounded by piles of fresh herbs and whole roasted garlic bulbs—it creates a rustic yet elegant centerpiece that encourages everyone to dig in family-style. You can also serve individual plated portions with a swirl of horseradish sauce artfully drizzled to make it look extra impressive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and you probably will!—slice the beef and store it in an airtight container with a little bit of the horseradish sauce on the side to keep it moist. I find it keeps best in the fridge for up to 3 days. Allow the beef to cool completely before sealing to avoid sogginess from steam.

Freezing

I’ve frozen sliced beef tenderloin successfully by wrapping it tightly in plastic wrap and then foil to prevent freezer burn. Just be sure to freeze the beef alone, and keep the horseradish sauce in a separate airtight container. Thaw overnight in the fridge for best texture.

Reheating

To reheat without drying out, I gently warm slices in a low oven (about 275°F) wrapped in foil for 10-15 minutes or use the microwave on low power with a damp paper towel cover. Reheat the horseradish sauce separately, stirring gently to bring it back to creamy smoothness.

FAQs

Can I use a smaller beef tenderloin for this recipe?

Absolutely! This recipe adjusts beautifully to smaller roasts as well. Just keep an eye on the cooking time and use a meat thermometer to achieve your preferred doneness. A 3-4 lb trimmed tenderloin works great for fewer servings.
How spicy is the horseradish sauce?

The horseradish sauce has a gentle but noticeable kick that balances with the creamy mayo and mustard. If you’re sensitive to spice, start with less horseradish and add more to taste. It can easily be customized to your heat tolerance.
Can I prepare the herb crust in advance?

You can definitely chop and mix your herbs ahead of time and store the mixture in the fridge. Just add the melted butter and apply it right before roasting for the freshest crust.
What’s the best internal temperature for medium-rare beef tenderloin?

The sweet spot is usually about 130°F. Remember, the beef will continue to cook slightly while resting, so pulling it out just before it hits 130°F ensures tender, juicy meat.

Final Thoughts

This Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe is truly one of those dishes that brings people together around the table. I still remember the first time I made it for a holiday dinner—everyone was so impressed at how restaurant-quality it tasted, yet how relaxed I felt making it at home. Give yourself the gift of a recipe that impresses without stress; I promise, you’re going to love every step and every bite. Try it out soon—you’ll be making this one again and again, just like me!