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Herb-Crusted Beef Tenderloin
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5 from 13 votes

Herb-Crusted Beef Tenderloin with Horseradish Sauce

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Servings: 10
Author: Alex Snodgrass

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

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. 

Nutrition

Calories: 118kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 863mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg