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.

 

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 a juicy, tender, and extremely flavorful roast beef. It’s the perfect impressive dish to make any time you are hosting a fancy little gathering — during the holidays or not! 

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! It really takes the guesswork (and stress) out of knowing when your meat is cooked through properly. Be sure to pull your meat out of the oven when it’s about five degrees shy of your ideal internal temperature; it will continue to rise as it rests, bringing you to the perfect temperature as soon as you go to carve it.

What really sets this holiday dish 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.

ingredients:

• Sour Cream
• Dijon Mustard
• Prepared Horseradish
• Mayonnaise
• Lemon Juice
• Distilled White Vinegar
• Kosher Salt
• White Pepper
• Fresh Chives
• Fresh Rosemary Leaves
• Fresh Thyme Leaves
• Garlic Cloves
• Extra-Virgin Olive Oil
• Beef Tenderloin
• Coarse Black Pepper
• White Wine

step-by-step:

step one: make the horseradish sauce

In a small bowl, whisk together the sour cream, horseradish, lemon juice, mayonnaise, mustard, white vinegar, salt, white pepper, and chives. Cover and chill while you prepare the tenderloin.

step two: make the herb mixture

In a small bowl, combine the olive oil, garlic, rosemary, thyme, and Dijon mustard. Set aside.

step three: preheat the oven

Preheat the oven to 425℉.

step four: prep the beef tenderloin

Cut your tenderloin in half to make it two pieces (vertically, right down the center so that it all fits in one skillet) and secure with kitchen twine.

step five: season the beef tenderloin

Pat the tenderloin dry with a per towel and season evenly with the salt and pepper, pressing/rubbing it into meat.

step six: sear the beef tenderloin

Heat the olive oil in a large, oven safe skillet set over medium-high heat. When the oil is shimmering, carefully place one half of the tenderloin into the skillet. Brown each side, 2 to 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.

step seven: brush the beef with the herb mixture

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 1/4 cup of the wine around the tenderloins into the skillet.

step eight: roast the beef tenderloin

Transfer the skillet to the oven and roast for 18 to 25 minutes or until you reach your desired doneness, flipping the tenderloin halfway through and adding the remaining 1/4 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.

I can’t wait to see you all create this Herb-Crusted Beef Tenderloin for your holiday meal! Comment below and let me know what you think!

Looking for more holiday dishes? try these!

Bacon Brussels Crunch Salad

Thyme Crusted Beef Tenderloin Au Poivre

Caramelized Onion Scalloped Potatoes

Photography and styling by Eat Love Eats.