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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.