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Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 10 to 12 servings
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Horseradish Cream Sauce:

1 cup sour cream

1/4 cup mayonnaise 

2 tablespoons prepared horseradish 

2 teaspoons Dijon mustard 

1 teaspoon kosher salt 

1/2 teaspoon white pepper 

1/4 cup chopped fresh chives 

Herb-Crusted Beef Tenderloin:

6 tablespoons chopped fresh parsley

6 tablespoons roughly chopped fresh rosemary 

6 tablespoons fresh thyme leaves

6 garlic cloves 

1 tablespoon kosher salt 

Olive oil 

One 5- to 6-pound trimmed whole beef tenderloin, tail end tucked under, tied every 2 inches 

1 1/2 teaspoons freshly ground black pepper 


  1. Preheat the oven to 425 degrees F.
  2. For the sauce: In a medium bowl, combine the sour cream, mayonnaise, horseradish, mustard, salt, pepper and chives. Mix well. Let sit in refrigerator for at least 20 minutes before serving. (Can be made a day ahead.)
  3. For the tenderloin: Place the parsley, rosemary, thyme, garlic and salt in a food processor. Pulse until finely chopped. Add 1/4 cup olive oil and pulse a few times to make a thick paste.
  4. Heat a large skillet over high heat. Lightly brush the tenderloin with olive oil and sprinkle with black pepper. Sear on all sides, about 2 minutes per side. Rub the tenderloin with the herb mixture.
  5. Place the pan into the oven; roast until the tenderloin reaches an internal temperature of 135 degrees F for medium, 35 to 40 minutes.
  6. Remove from the oven, cover with foil and let rest for 10 minutes. Remove the string, slice, and serve with horseradish cream sauce.