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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!
Thyme Crusted Beef Tenderloin Au Poivre
Caramelized Onion Scalloped Potatoes
Herb-Crusted Beef Tenderloin with Horseradish Sauce
Ingredients
For the Horseradish Sauce:
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons distilled white vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons thinly sliced chives
For the Herb Mixture:
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 tablespoons finely chopped fresh thyme leaves
- 1 teaspoon Dijon mustard
For the Beef Tenderloin:
- 4 pounds beef tenderloin, trimmed
- 1 tablespoon kosher salt
- 2 teaspoon coarse black pepper
- 2 tablespoons olive oil
- 1/2 cup white wine, divided
Instructions
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.
Make the Herb Mixture:
- In a small bowl, combine the olive oil, garlic, rosemary, thyme, and Dijon mustard. 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 so that it all fits in one skillet) and secure with kitchen twine.
- Pat the tenderloin dry with a per towel and season evenly with the salt and pepper, pressing/rubbing it into meat.
- 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.
- 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.
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Do you recommend a specific type of white wine?
I usually cook with Sauvignon blanc or chardonnay
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.
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!!
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!
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 😭.
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!
Can I make this on a Traeger Grill?
I am not a pro on the traegar; however yes, I think that could work very well.
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?
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.
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!
Is the horseradish sauce served cold or room temp on the side for each person? I have it ready for tomorrow!
Either way!! I prefer closer to room temp! But can be chilled.
Hi! I’m super excited to make this at home for the holidays. For the “prepared horseradish”, where do you usually find this?
Hi! it’s usually in the fridge section near the smoked salmon at the grocery store! or in the condiment aisle.
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!
I’ll be sharing a demo on my stories on 12/23!
What is a good way to make this recipe for two people?
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.