Recipe courtesy of Tia Mowry
1 hr 45 min
45 min
10 to 12 servings
1 hr 45 min
45 min
10 to 12 servings


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 


Watch how to make this recipe.

Preheat the oven to 425 degrees F.

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.)

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.

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.

Place the pan into the oven; roast until the tenderloin reaches an internal temperature of 135 degrees F for medium, 35 to 40 minutes.

Remove from the oven, cover with foil and let rest for 10 minutes. Remove the string, slice, and serve with horseradish cream sauce.

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