Description
This Roast Beef Tenderloin with Horseradish is a perfectly seasoned and succulent main course featuring a tender herb-crusted beef tenderloin, seared to perfection and roasted to juicy medium-rare. Served with a creamy and spicy horseradish sauce, this elegant dish is ideal for special occasions or a gourmet dinner.
Ingredients
Scale
Beef Tenderloin and Seasonings
- 4 pound whole beef tenderloin
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Horseradish Sauce
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ teaspoon salt (or to taste)
- Horseradish (to taste)
Instructions
- Preheat Oven: Preheat your oven to 325˚F to prepare for roasting the tenderloin.
- Prepare Herb Rub: In a small bowl, combine dried oregano, thyme, rosemary, garlic powder, salt, and black pepper. Rub this seasoning mixture evenly all over the beef tenderloin for full flavor.
- Sear Tenderloin: Heat a heavy-bottomed skillet over high heat. Once hot, add olive oil and place the tenderloin in the skillet. Sear each side for 3 to 4 minutes until golden brown to lock in juices.
- Add Aromatics and Butter: Add butter, fresh rosemary, and fresh thyme to the skillet. When the butter melts, continuously spoon it over the tenderloin to enhance richness and flavor.
- Roast Beef: Transfer the skillet with the tenderloin into the preheated oven. Roast for 30 minutes or until the internal temperature measures between 135˚F and 140˚F for medium-rare.
- Rest the Meat: Remove the skillet from the oven. Transfer the tenderloin to a cutting board and tent loosely with foil. Let it rest for 15 to 20 minutes to allow the juices to redistribute.
- Make Horseradish Sauce: While the meat rests, whisk together sour cream, mayonnaise, salt, and horseradish in a bowl. Adjust horseradish quantity to your desired spiciness.
- Serve: Slice the rested beef tenderloin and serve alongside the creamy horseradish sauce for a flavorful, elegant meal.
Notes
- For a more intense herb flavor, you can let the seasoned tenderloin sit for 30 minutes before searing.
- Use a meat thermometer to ensure perfect medium-rare doneness and avoid overcooking.
- Adjust the horseradish sauce spice level by adding more or less horseradish to suit your taste.
- Letting the meat rest is crucial for tender, juicy slices.
- If fresh herbs are not available, dried herbs can be used but should be finely crushed for maximum flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 1 g
- Sodium: 495 mg
- Fat: 52 g
- Saturated Fat: 21 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 143 mg
