Name: Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe
Prep time: PT-490131H15M35S
Cook time: 50 min
Total time: PT-490131H15M35S
Cuisine: American
Ingredients: 6-7 lb. untrimmed beef tenderloin (or 3-4 lb trimmed); Salt & pepper to season; 1 tablespoon grape seed oil; 1 head of garlic, cut in half; 1 bunch fresh thyme (10-15 sprigs); 3 tablespoons unsalted butter; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh thyme; 1/3 cup mayonnaise; 2 tablespoons prepared horseradish; 1 teaspoon whole grain mustard; 1 garlic clove, minced

If you’re looking for a show-stopping dish that feels both elegant and comforting, then you’ll absolutely adore this Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe. I first made it for a dinner party, and everyone was completely blown away by the tender, flavorful beef paired with that zingy, creamy horseradish sauce. It’s one of those recipes you’ll come back to again and again when you want to impress without stressing too much in the kitchen.

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Why You’ll Love This Recipe

Tender, Juicy Beef: The slow roasting locks in incredible flavors and keeps the meat perfectly moist.
Fresh Herb Crust: The blend of parsley, basil, and thyme creates a fragrant, vibrant crust that elevates the whole dish.
Creamy Horseradish Sauce: It adds a spicy kick and creaminess that complements the beef just right.
Perfect for Any Occasion: Whether it’s a holiday feast or a weekend dinner, this recipe feels special yet approachable.

A black pan sits on a white marbled surface holding several slices of cooked beef arranged in a curved line from the left to the center, each slice showing a pink center with a brown, herb-covered outer edge, sprinkled with finely chopped parsley. To the right of the beef is a golden-yellow roasted garlic bulb with visible cloves, slightly charred on the top. The pan shows some glossy juices and herbs around the beef and garlic. Photo taken with an iphone --ar 2:3 --v 7 - Herb Crusted Beef Tenderloin with Horseradish Sauce, beef tenderloin with herb crust, elegant beef main dish, easy roast beef recipe, flavorful horseradish sauce

Ingredients You’ll Need

Each ingredient here plays a role in balancing richness and freshness, and shopping for good-quality beef is key—you’ll taste the difference. I usually get my fresh herbs from the farmers’ market to maximize flavor.

Flat lay of a large raw beef tenderloin roast with natural marbling, a halved head of garlic showing creamy cloves, a small bunch of fresh thyme sprigs, a small pile of fresh flat-leaf parsley leaves, fresh basil leaves arranged neatly, a single uncracked brown egg, a small white ceramic bowl with a smooth dollop of creamy mayonnaise, another small white bowl containing prepared horseradish cream, a small white bowl holding whole grain mustard seeds soaked in mustard sauce, a small white bowl with melted unsalted butter, and a small white bowl of light golden grape seed oil, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Herb Crusted Beef Tenderloin with Horseradish Sauce, beef tenderloin with herb crust, elegant beef main dish, easy roast beef recipe, flavorful horseradish sauce

Beef tenderloin: Choose a well-marbled cut, trimmed or untrimmed depending on your preference; untrimmed has more flavor if you don’t mind the extra fat.
Salt & pepper: Simple seasoning lets the steak’s richness shine.
Grape seed oil: Neutral flavor and high smoke point for searing without burning.
Garlic: Both roasted with the beef and minced for the sauce—it adds depth and slight sweetness.
Fresh thyme: Herbaceous aroma that works wonders in the crust and roasting.
Unsalted butter: Adds richness and helps brown the crust beautifully.
Fresh parsley, basil, and extra thyme: The trio forms the bright herb crust that makes this dish pop.
Mayonnaise: Creamy base for the horseradish sauce, making it silky and smooth.
Prepared horseradish: The star of the sauce, providing a spicy tang that cuts through the richness.
Whole grain mustard: Adds texture and subtle acidity to the sauce.
Garlic clove (minced): Freshness to balance the sauce’s flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe is. Feel free to make it your own by swapping herbs or tweaking the sauce to suit your taste!

Herb Swap: Sometimes I swap out basil for rosemary if I’m craving a woodier, pine-like flavor—it changes the crust’s profile beautifully.
Dairy-Free Sauce: Instead of mayo, I’ve used coconut yogurt mixed with horseradish for a tangy, allergy-friendly option that still delivers creamy texture.
Spicy Kick: Add a dash of cayenne pepper to the horseradish sauce if you like it with an extra punch.
Seasonal Twist: During fall, I’ve added finely chopped sage into the herb mix for an autumn vibe that my guests adore.

How to Make Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe

Step 1: Prepare and Season the Beef

Start by patting your beef tenderloin dry with paper towels—this step is crucial to getting a nice sear. Then, generously season all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; the crust and the roast itself need plenty of salt to enhance their flavors. Let the meat rest at room temperature for about 30 minutes—this helps it cook more evenly, a trick I picked up after a few underwhelming attempts where my beef was too cold inside.

Step 2: Sear and Roast the Beef

Heat grape seed oil in a large ovenproof skillet over medium-high heat. When shimmering, sear the beef on all sides until beautifully browned—about 3-4 minutes per side. Toss in the halved head of garlic and fresh thyme sprigs around the beef for added aroma during roasting. Add butter to the pan and spoon the melted goodness over the tenderloin as it roasts. Transfer the skillet to a preheated 425°F oven and roast for about 45-50 minutes, or until the internal temperature hits 130°F for medium-rare. Use a meat thermometer—it’s a game changer to avoid overcooking.

Step 3: Make the Herb Crust and Horseradish Sauce

While the beef rests (very important to let those juices redistribute—about 15-20 minutes), mix your chopped parsley, basil, and thyme together. For the sauce, whisk mayo, prepared horseradish, whole grain mustard, and minced garlic until smooth and tangy. I always taste and adjust at this point—sometimes a little extra horseradish adds the playful heat I love. Spread your herb mixture over the warm beef just before slicing, giving it a fresh, vibrant punch.

Step 4: Slice and Serve

Use a sharp carving knife to slice your herb-crusted tenderloin into thick, juicy pieces. Serve each slice with a generous dollop of the horseradish sauce on the side. The creamy, spicy contrast with the rich beef is what my family goes crazy for—and I promise your guests will too!

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Pro Tips for Making Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe

Room Temperature Meat: Taking the beef out of the fridge early ensures an even roast and juicy texture.
Use a Thermometer: Checking the internal temp is the only way to guarantee your beef is cooked to perfection.
Rest Before Slicing: Letting the meat rest locks in those delicious juices for maximum flavor and tenderness.
Herb Freshness: Always use fresh herbs for the crust—they make a huge difference in aroma and taste compared to dried.

How to Serve Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe

A round thick slice of roast beef with a pink center and brown cooked edges is placed on a white plate. The bottom edge of the beef is covered with chopped green herbs. On top of the beef slice, there is a small amount of white creamy sauce with black specks. A metal fork rests on the left side of the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Herb Crusted Beef Tenderloin with Horseradish Sauce, beef tenderloin with herb crust, elegant beef main dish, easy roast beef recipe, flavorful horseradish sauce

Garnishes

I like to add a few sprigs of fresh thyme or parsley on top for that rustic, inviting look—and sometimes a light drizzle of good-quality olive oil to make the herb crust glisten just right. You could also scatter some thinly sliced radishes or microgreens for extra color and a gentle peppery crunch.

Side Dishes

Whenever I make this, my go-to sides are garlic mashed potatoes—they soak up that horseradish sauce like a dream! Roasted root vegetables like carrots and parsnips also add a perfect sweet balance. For something lighter, a crisp green salad with lemon vinaigrette keeps the meal feeling fresh and bright.

Creative Ways to Present

For special occasions, I’ve served this herb-crusted beef on a large wooden board surrounded by piles of horseradish sauce in rustic bowls, roasted veggies, and crusty bread. It creates an inviting “family-style” vibe where everyone can help themselves, which always sparks lively conversation around the table.

Make Ahead and Storage

Storing Leftovers

If you have any leftover tenderloin (rare, I know!), wrap it tightly in foil or plastic wrap and store it in the fridge within two hours of cooking. It keeps well for up to 3 days, and I recommend slicing it thinly for sandwiches or salads to enjoy those flavors again without overcooking.

Freezing

I’ve frozen cooked slices wrapped carefully in freezer-safe bags with as much air removed as possible. They stay tasty for up to 2 months. When thawing, do it slowly in the fridge overnight to help maintain texture.

Reheating

To warm leftovers, I prefer gently reheating slices in a low oven (around 250°F) wrapped in foil to avoid drying out. A quick sear in a hot pan also works if you want to crisp up the herb crust again—but don’t overdo it or the beef might dry out.

FAQs

Can I use a different cut of beef for this recipe?

While beef tenderloin is ideal for its tenderness and mild flavor, you can try this herb crust on a strip loin or ribeye roast. Just note that cooking times and textures will vary, so using a thermometer is essential to get the desired doneness.
How long can I make this recipe ahead of time?

You can prepare the horseradish sauce up to a day in advance—just keep it covered in the fridge. The beef is best roasted the day of serving to retain its juicy texture and fresh herb crust.
What if I don’t have fresh herbs?

Fresh herbs really make a difference here, but if you must use dried, reduce the quantity by half and sprinkle them on before searing, not roasting. The flavor won’t be as vibrant, though, so I recommend grabbing fresh if possible.
How spicy is the horseradish sauce?

The horseradish sauce has a gentle kick that complements but doesn’t overpower the beef. If you love heat, feel free to add more prepared horseradish or a pinch of cayenne pepper to amp it up.

Final Thoughts

This Herb Crusted Beef Tenderloin with Horseradish Sauce Recipe holds a special place in my recipe collection because it turns an ordinary meal into a memorable experience without demanding fancy techniques or rare ingredients. Every time I make it, I’m reminded of sharing food, laughter, and warmth with the people I love. Try it out—you’ll be amazed how simple ingredients and a little patience can create something truly spectacular.