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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.
This recipe is the best. Great for entertaining friends. I always brown it earlier on the day, and place in the oven before dinner will be served. Works every time.
Great tip!
I haven’t tried this recipe therefore I didn’t rate it, but it sounds delicious. What would be the baking time if I used veal tenderloin?
I haven’t tried this with veal, but the cook time should be about the same! Veal is leaner so you might want to go a few minutes shy of the bake time.
I attempted a beef tenderloin on my own for the first time at Christmas dinner and I am impressed I could pull it off! Thank you for the confidence to do so and for this easy recipe to follow. The yummly thermometer takes out the guesswork, too. Thank you!
Can you sear the day before as to not have that going on in the middle of an all day family Christmas gathering?
Phenomenal! Made this recipe for Christmas dinner last year and will do it again this year. Everyone loved it!
Hi! I’m looking to make this for Christmas this year!
If I want to use 5 pounds, any recommendations on how much extra seasoning? Also, will any white wine do?
Thank you!
Well, Alex, you did it again! What a hit. I made this for Christmas Lunch and everyone was thrilled with the outcome! Thank you for always providing such incredible recipes for us! Merry Christmas!
So glad it was a hit!
Hi! What type of pan for the oven? What would happen if you left it whole? I’m making this for 20
I cut it in half so it fits in the pan and cooks evenly. I use this pan by Made In, but a cast iron could also work.
You can absolutely cook it whole, it would just take longer to cook.
Hi! If cooking and making for 2, should I just cut the meat amount in half? What about cook time? Thanks so much!
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!)
Hi!! Do you recommend this recipe on pork tenderloin?? Thanks!!
I am sure it’d be delicious with a pork tenderloin– cook time will just vary a bit!