Description
This Herb Crusted Beef Tenderloin is a deliciously tender and flavorful roast, coated with a vibrant mix of fresh herbs and served with a creamy horseradish sauce. Perfect for special occasions and dinner parties, the beef is seared and then roasted to perfection, delivering a juicy and aromatic main course that is sure to impress your guests.
Ingredients
Scale
Beef Tenderloin
- 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
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 and prepare tenderloin: Preheat your oven to 425°F (220°C). Season the beef tenderloin generously with salt and pepper on all sides.
- Sear the beef: Heat grapeseed oil in a heavy skillet over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Add the halved garlic and fresh thyme to the pan during the searing to infuse flavor.
- Create herb crust: In a small bowl, combine chopped parsley, basil, and thyme. After searing, brush the tenderloin with melted butter and press the herb mixture all over the surface of the beef to form the crust.
- Roast the beef: Place the herb-crusted tenderloin on a roasting rack in a baking pan. Roast in the preheated oven for 45-50 minutes or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare doneness. Adjust timing if you prefer more doneness.
- Rest the tenderloin: 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 beef is resting, mix the mayonnaise, prepared horseradish, whole grain mustard, and minced garlic in a small bowl until well combined.
- Slice and serve: Slice the rested beef tenderloin into thick slices and serve with the creamy horseradish sauce on the side for dipping.
Notes
- This roasted beef tenderloin recipe with a three-herb crust and creamy horseradish sauce is the perfect main for your dinner parties.
- Allowing the tenderloin to rest after roasting is critical for juicy slices.
- Adjust the horseradish quantity in the sauce according to your desired spice level.
- Using fresh herbs yields the best aromatic crust, but dried herbs can be substituted in a pinch.
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 460
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg
