Description
Herb-Crusted Beef Tenderloin is a succulent, tender roast with a flavorful herb crust, making it the perfect centerpiece for a holiday meal or special occasion. The addition of horseradish sauce elevates the beef’s rich flavor with a tangy, creamy finish, making every bite unforgettable.
Ingredients
Scale
- 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
- 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
- 4 pounds beef tenderloin, trimmed
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper
- 2 tablespoons olive oil
- 1/2 cup white wine, divided
Instructions
- Make the horseradish sauce by whisking 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 by combining olive oil, garlic, rosemary, thyme, and Dijon mustard in a small bowl. Set aside.
- Preheat the oven to 425°F (220°C).
- Prepare the beef tenderloin by cutting it in half and securing each piece with kitchen twine. Pat the beef dry with paper towels.
- Season the beef with kosher salt and black pepper, pressing the seasoning into the meat.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each piece of tenderloin on all sides for 2-3 minutes until browned. Remove from the skillet and set aside.
- Brush the herb mixture evenly over all sides of the tenderloin. Return the beef to the skillet, then pour 1/4 cup of wine around the tenderloin.
- Roast the beef in the preheated oven for 18 to 25 minutes, flipping the tenderloin halfway through and adding the remaining 1/4 cup of wine. Roast until the desired doneness is reached, then remove from the oven.
- Let the beef rest for 10 minutes before slicing and serving.
Notes
- For the best results, use a meat thermometer to check the internal temperature of the beef. For rare, 125°F; medium-rare, 135°F; and medium, 145°F.
- The horseradish sauce can be made ahead and stored in the refrigerator for up to 7 days.
- Resting the beef after roasting is crucial to keep the meat juicy and tender.
- If you don’t have white wine, you can substitute with beef broth or stock.
Nutrition
- Serving Size: 1 serving
- Calories: 118 kcal
- Sugar: 1g
- Sodium: 863mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0.003g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 7mg