Herb-Crusted Beef Tenderloin

There is really nothing quite as iconic as a beautiful Beef Tenderloin during the holiday season — and this Herb-Crusted Beef Tenderloin with Horseradish Sauce is definitely iconic.

Herb-Crusted Beef Tenderloin

Here is a recipe that I know you all are going to just love. I’ve crusted a beef tenderloin in beautiful herbs and roasted it with a bit of white wine. The end result is absolutely juicy, tender, and extremely flavorful. It’s the perfect impressive dish to make any time you are hosting a fancy little gathering — during the holidays or not! 

Herb-Crusted Beef Tenderloin

Now, I know that cooking such a large, beautiful, and expensive cut of meat can be intimidating — I mean, no one wants to screw up a beef tenderloin! However, I have one major tip for you: GET A GOOD THERMOMETER! I recently got the Yummly thermometer and *really* love it. It’s super user friendly and you just tuck the wireless/digital thermometer into the meat, plug in what you are cooking into the app, tell it what “doneness” you want, and then it will tell you *exactly* when your tenderloin has reached the temperature so that you can take it out and let it rest. I am very impressed with it and really think it’s a great purchase for the kitchen and take the guesswork (and stress) out of knowing when your meat is cooked through properly!  You can most certainly use an instant stick thermometer and check around 18 minutes to see where you are at — but I just think poking the meat one time and letting it tell you when it’s ready is pretty epic.

Herb-Crusted Beef Tenderloin


Now back to the flavors of this Herb-Crusted Beef Tenderloin, while it is perfect in my opinion, what sets it over the top is pairing it with my Horseradish Sauce. Even if you don’t think you like horseradish, I promise you will love this. Perfectly tangy from the horseradish and creamy with the sour cream, it’s a great pairing with the beef. It also pairs perfectly with my Caramelized Onion Scalloped Potatoes — YUM!

I can’t wait to see you all create this for your holiday meal!

Herb-Crusted Beef Tenderloin with Horseradish Sauce

Herb-Crusted Beef Tenderloin
Serves: 10 People
5 from 4 votes
Prep Time30 mins
Cook Time25 mins
Total Time55 mins


For the Horseradish Sauce:

  • ½ cup sour cream sub dairy-free sour cream
  • 2 tsp dijon mustard
  • 3 tbsp prepared horseradish
  • 1 tbsp mayonnaise
  • 2 tbsp lemon juice
  • 2 tsp distilled white vinegar
  • ½ tsp kosher salt
  • ¼ tsp white pepper
  • 2 tbsp thinly sliced chives

For the Herb Mixture:

  • 2 tbsp finely chopped fresh rosemary leaves
  • 2 tbsp finely chopped fresh thyme leaves
  • 4 cloves garlic minced
  • 4 tbsp extra virgin olive oil
  • 1 tsp dijon mustard

For the Beef Tenderloin:

  • 4 lb beef tenderloin *ask the butcher to trim for you if not already trimmed
  • 3 tsp kosher salt
  • 2 tsp coarse black pepper
  • 2 tbsp olive oil
  • 1/2 cup white wine, divided


Make the Horseradish Sauce:

  • In a small bowl, whisk to combine the sour cream, mustard, horseradish, mayonnaise, lemon juice white vinegar, salt, white pepper and chives. Place in fridge while you prepare the tenderloin.

Make the Herb Mixture:

  • In a small bowl, combine the finely chopped rosemary, thyme, garlic, olive oil and dijon mustard. Stir until well combined and set aside.

Prepare the Beef Tenderloin:

  • Preheat oven to 425℉.
  • Cut your tenderloin in half to make it two pieces (vertically, right down the center-- this helps it all fit in one skillet) and secure with kitchen twine if it is not already.
    *A beef tenderloin is a long cut of beef that comes to a point at one end. In order to get the beef to cook evenly-- tie it up and make it as uniform in shape as possible. I simply cinch the meat in two-inch intervals with kitchen twine.
  • Next, pat the tenderloin dry and season all over with the salt and pepper, pressing/rubbing it into meat.
  • Place a large, oven safe skillet over medium-high heat and add the olive oil.When the oil is shimmering, carefully place one half of the tenderloin into the skillet. Brown each side, about 2-3 minutes per side. Remove and set aside while you brown the other tenderloin.
  • Once both tenderloins are browned, turn off the heat and set the skillet aside.
  • Using a pastry brush, evenly distribute the herb mixture over all the sides of each tenderloin. Carefully place the tenderloins back into the skillet then pour ¼ cup of the wine around the tenderloins into the skillet.
  • Transfer the skillet to the oven and roast for 18-25 minutes until you reach your desired doneness (see Temperature Note below. I cooked mine Medium-Rare for reference), flipping the tenderloin halfway through (about 10 minutes into the cook time) and adding another ¼ cup of wine around and over the tenderloin.
  • Once desired temperature is reached, remove from the oven. Transfer to a cutting board to rest for 10 minutes before slicing and serving.


This really can serve 8=-10 people! 
Temperature Scale:
Rare: 125℉
Medium Rare: 135℉
Medium: 145℉
Medium Well: 155℉
Make-ahead tips:
  • The Horseradish Sauce can be made ahead and keeps well in the fridge for 5 to 7 days.
  • Pre-chop your fresh herbs! This takes awhile and will help save you time when making the recipe day of. I store the freshly chopped herbs in a zip-top bag or air-tight small container and in the fridge. 

This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.


  • Reply
    February 7, 2022 at 6:03 pm

    Hi! If cooking and making for 2, should I just cut the meat amount in half? What about cook time? Thanks so much!

    • Reply
      February 8, 2022 at 8:45 pm

      Hi, yes!! and the cook time should be the same (you can see that I cut the tenderloin in half before cooking it anyway and cook 2 separate large hunks of meat!)

  • Reply
    January 9, 2022 at 11:31 am

    Hi!! Do you recommend this recipe on pork tenderloin?? Thanks!!

    • Reply
      January 10, 2022 at 1:15 am

      I am sure it’d be delicious with a pork tenderloin– cook time will just vary a bit!

  • Reply
    Blaire Music
    December 28, 2021 at 5:10 am

    Do you recommend a specific type of white wine?

    • Reply
      December 29, 2021 at 6:50 pm

      I usually cook with Sauvignon blanc or chardonnay

  • Reply
    December 26, 2021 at 8:38 pm

    5 stars
    Made this Christmas day along with the scalloped potatoes. Both were outstanding and really straightforward to make. Would highly recommend this combo for a wonderful holiday or celebratory meal.

  • Reply
    Mary Kay Viscounty
    December 26, 2021 at 5:51 pm

    5 stars
    Made this for Christmas dinner last night! Delicious preparation and everyone loved it! I seared the beef about an hour before baking and it worked out well! A meat thermometer is key as well! Thanks for another great recipe Alex!!

  • Reply
    December 25, 2021 at 11:19 pm

    Making this tonight for our Christmas dinner. Thank you for all your yummy recipes! Cant wait for your new cookbook to arrive at my doorstep!

    • Reply
      December 26, 2021 at 7:47 pm

      This was truly exceptional! Restaurant quality and so easy! I actually made the full herb marinade the day before and it was perfectly delicious next day. If anything it was easier to spread bc the olive olive had hardened in the fridge. Thank you Alex! I made your full holiday menu and everything was perfect 😭.

  • Reply
    December 25, 2021 at 2:04 am

    5 stars
    WOW! Made this for Christmas Eve dinner and it was a big hit. Absolutely delicious. I paired it with the scalloped potatoes and I’m not sure which everyone loved more!

  • Reply
    beth hagewood
    December 20, 2021 at 8:27 pm

    Can I make this on a Traeger Grill?

    • Reply
      December 20, 2021 at 10:08 pm

      I am not a pro on the traegar; however yes, I think that could work very well.

  • Reply
    December 20, 2021 at 8:25 pm

    My store has me selecting how “thick” I would like it (3/4-1 inch, 1.25 inch, or 1.5 inch?)! What do you recommend?

    • Reply
      December 20, 2021 at 10:15 pm

      Make sure he isn’t cutting down the beef tenderloin into filets… It sounds like they are asking you how thick you want the filets so just be sure.
      I say the thicker the better though for a beef tenderloin if they are in fact asking about the tenderloin itself. so I’d opt for the 1.5 inch.

  • Reply
    December 20, 2021 at 5:43 pm

    Hi Alex, is it possible to cook this on the grill or does it need to be done in the oven? Planning to make this for Christmas Eve! Thanks!

  • Reply
    December 19, 2021 at 9:35 pm

    Hi! I’m super excited to make this at home for the holidays. For the “prepared horseradish”, where do you usually find this?

    • Reply
      December 20, 2021 at 12:33 pm

      Hi! it’s usually in the fridge section near the smoked salmon at the grocery store! or in the condiment aisle.

  • Reply
    Danae Quick
    December 19, 2021 at 4:45 pm

    Hey Alex! I see several comments about the cutting and how to tie the meat. I have the same questions. Can you send me instructions or video? I looked and couldn’t find anything. Thanks!

    • Reply
      December 20, 2021 at 12:44 pm

      I’ll be sharing a demo on my stories on 12/23!

    • Reply
      December 21, 2021 at 6:54 pm

      What is a good way to make this recipe for two people?

      • Reply
        December 22, 2021 at 3:21 am

        I would just get a smaller cut of beef tenderloin (approx. 1.5-2 lbs– you’ll likely have leftovers– but you won’t want to small of a cut of meat here). Your steak may also be done a bit faster depending on how many lbs you go with– but a good thermometer will help you know when it’s done!

        I’d also cut the herb/seasoning mixture in half + the wine.

  • Reply
    December 17, 2021 at 4:31 am

    Just to clarify in regards to the temperatures you gave for rare/medium rare/medium/etc.. is this the temp you should remove the meat from the oven or what the meat should end up at after it rests? Thanks!

    • Reply
      December 17, 2021 at 5:54 pm

      I remove it from the oven when it is that temperature, then let it rest.

  • Reply
    Christi Neill
    December 16, 2021 at 5:59 pm

    For the horseradish sauce the amount of sour cream isn’t listed. It just says to add the sour cream.

    • Reply
      December 16, 2021 at 6:01 pm

      Oops I see the first ingredient !

  • Reply
    December 14, 2021 at 12:02 pm

    cannot wait to try this! just curious, it seems you really use 1/2 c. wine divided? it says “add another 1/4 cup on and around the tenderloin” at the end of the recipe. I am assuming that is wine?

    • Reply
      December 14, 2021 at 12:44 pm

      you are so right, just fixed that error thank you!!

  • Reply
    Melissa Wagner
    December 11, 2021 at 8:05 pm

    Same process for single piece (2lbs)? Also, tips for minimizing oven splatter?????

    • Reply
      December 13, 2021 at 5:15 pm

      yes, just expect lower cook time! Mine really didn’t splatter much in the oven!

      • Reply
        Brenda C
        December 25, 2021 at 11:09 pm

        5 stars
        I made this last night for dinner. My whole family loved it. So delicious!! Thank you for the recipe.

  • Reply
    December 10, 2021 at 9:11 pm

    Definitely would love to see an image of the tenderloin cut in half…which way? And tied with twine, how exactly? I struggle with these things! LOL. Thanks Alex!

  • Reply
    December 9, 2021 at 6:20 am

    Cut in half vertically or horizontally?

    • Reply
      December 9, 2021 at 12:12 pm


  • Reply
    December 8, 2021 at 10:18 pm

    I would also love some more pictures! It cut in half and it with the twine would be super helpful! Planning to make.


    • Reply
      December 9, 2021 at 2:55 am

      I second this! I understand that you cut in half so that you have 2 pieces to fit into the pan (you mentioned this on the live feta/olive call tonight) but I’m uncertain what the twine is for. Thanks!

      • Reply
        Mari Salazar
        December 10, 2021 at 7:59 pm

        I am also confused cutting vertical long wise or the other way around. It’s a simple dish to cook, but would love some clarification on cutting it in half and using twine. Alex, can you record an insta stories on this recipe please???

        • Reply
          December 15, 2021 at 11:34 pm

          Seems like using the wine will braise the meat instead of roasting. Does the wine/liquid affect the texture? Thank you. 🎄

        • Reply
          Blaire Music
          December 28, 2021 at 5:09 am

          Do you recommend a specific type of white wine?

    • Reply
      December 19, 2021 at 10:04 pm

      Agree! I’m having trouble visualizing the twine method, and I don’t want to mess it up for Christmas!

      • Reply
        December 20, 2021 at 12:34 pm

        I am going to do a DEMO on my stories for this on 12/23 (as I am making it for my parent’s!)

        • Reply
          December 20, 2021 at 3:42 pm

          Awesome! Can’t wait to watch. Thanks Alex

  • Reply
    December 8, 2021 at 8:45 pm

    This sounds delicious! Do you cut the tenderloin in half horizontally or vertically (to make two long strips)? Would love to watch a video of you preparing a beef tenderloin. 🤗

  • Reply
    December 8, 2021 at 2:04 am

    Looks like the perfect holiday meal! I love all your recipes! Where can I find that Caramelized Onion Scalloped Potatoes?

    • Reply
      December 9, 2021 at 12:20 pm

      I have it linked now! 🙂

  • Reply
    Lynn Nielsen Gordon
    December 7, 2021 at 11:38 pm

    What about the Au Gratin Potatoes? Do you have a recipe for the ones in the photo?

    • Reply
      December 9, 2021 at 12:20 pm

      I just added the link, sorry about that!

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