Roast Beef Tenderloin with Horseradish

This perfectly seasoned, perfectly cooked Roast Beef Tenderloin with Horseradish looks so fancy – but it’s actually super easy to make! You’ll love this great stovetop-to-oven recipe for succulent herbed tenderloin with a spicy sour cream horseradish sauce.

The Easiest Roast Beef Tenderloin

Have you ever noticed that the easiest recipes are often the ones that really knock it out of the park? That’s how I feel about this take on tenderloin.

Now, I’m not criticizing complex recipes with all kinds of balsamic reductions and lardons and stuff. Those are great! But, for me, simple is so much better, because it’s actually likely to get done! You know what I mean?

And, this recipe is super simple, just using an ovenproof skillet to sear the seasoned meat on all sides before sliding it into the oven for a quick roast. Serve it up with a delicious sauce, and you’re done!

What Is Beef Tenderloin?

Beef tenderloin is a very tender, and typically rather lean cut of beef. Super-tender and high-quality steaks like filet mignon and porterhouse are cut from beef tenderloin, so you can imagine that this roast is on the expensive side!

Because it is usually not very marbled, tenderloin can dry out rather easily, which is why it is considered by many to be best served rare to medium-rare.

Recipe Ingredients

Taking it back to the basics with this one, people! Nothing crazy, not even any wine! Just a nice array of herbs to complement the flavor of the beef, some butter and olive oil, and a bit of garlic powder. But it all comes together so nicely!

For the Beef

• Beef Tenderloin: For this recipe, look for a trimmed, tied 4-pound whole beef tenderloin.
• Herbs: You’ll need two teaspoons each of dried thyme and rosemary, plus sprigs of fresh thyme and rosemary.
• Garlic Powder: This savory seasoning adds a great, intense flavor without having to peel and mince fresh cloves of garlic.
• Salt & Pepper
• Olive Oil & Butter

For the Horseradish Sauce

• Sour Cream: If possible, I like to use our cream without gums and other added ingredients.
• Mayonnaise: A couple of tablespoons of your favorite mayonnaise adds flavor and body to the sauce.
• Salt: I use about a teaspoon of salt for this recipe, but you can adjust this according to your taste. 
• Horseradish: To taste.

How to Make Roast Beef Tenderloin with Horseradish

This recipe is a great way to get started cooking tenderloin if you haven’t tried it before. The method is very, very simple, and if you use a good meat thermometer, you can be sure that the tenderloin won’t overcook. In fact, don’t start on this recipe if you don’t have an –> instant read meat thermometer; <– it’s a must!

Prep Oven & Beef: Preheat your oven to 325°F. In a small mixing bowl, combine the oregano, thyme, rosemary, garlic powder, salt and pepper. Coat the beef tenderloin with the herb mixture.

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Sear Beef on All Sides: Heat a heavy-bottomed skillet over a medium high heat, and add the olive oil. Then, add the tenderloin and sear each side for 3 to 4 minutes.

Add Butter & Seasonings: Reduce the heat and add the butter, garlic, fresh rosemary and fresh thyme to the skillet. Once the butter has melted, spoon some of it over the tenderloin.

Roast: Place the skillet in the oven and roast for 30 minutes, or until the internal temperature reaches 135 to 140°F. Start checking for doneness around the 22-minute mark.

Rest Beef & Make Sauce: Remove the tenderloin from the oven; transfer it to a cutting board and tent with foil. Allow it to rest for at least 15 minutes before slicing. Meanwhile, make the sauce by stirring together the sour cream, mayonnaise, salt and horseradish.

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Enjoy!

Tips for the Best Roast Beef

Read on for my top tips and tricks to making a delicious, tender, and perfectly cooked tenderloin roast. It’s so easy, you’ll make it again and again.

• Watch Out for Silver Skin: A very tough, silvery strip of connective tissue can sometimes be found on tenderloin. Butchers usually cut it all away, but if you see that some is left on your tenderloin, use a very sharp knife to remove it. 
• Don’t Roast in Advance: You want to serve this as soon as it’s had a short rest, so don’t try to get an early start; instead, err on the side of lingering over your appetizers or salad while you wait for it to finish cooking and resting!
• Use a Good Meat Thermometer: Instant read thermometers are my favorite for checking the doneness of roasted items, because they register the temperature very accurately and quickly. That way, if the roast needs a little more time, you can shut the oven door right away and avoid letting things cool down too much in the cooking process.

Serving Suggestions

From appetizers to side dishes to desserts, there are tons of things that go great with roast beef tenderloin!

• Gnocchi & Bacon: This creamy, dreamy Gnocchi and Bacon Casserole makes a hearty side, with its pillowy potato dumplings and delicious cheesy sauce flavored with bacon and chives.
• Salad: I think a leafy salad like a caesar or garden salad goes with just about everything, including this yummy tenderloin. But if you want to do something a little different, try my Avocado Tomato Salad. It’s bursting with fresh flavor and healthy ingredients!
• Pie: A tender-crusted, warm and sweetly spiced apple pie just makes a meal, don’t you think? And this one is so easy: Dutch Apple Slab Pie comes together on a sheet pan and feeds a crowd.

How to Store and Reheat Leftovers

If you have leftover beef tenderloin, you can easily store it and reheat it later. Here’s how!

• To Refrigerate Leftovers: Wrap them well in plastic wrap, or place in food storage bags and press out as much air as possible before sealing. They will keep in the refrigerator for 3 to 5 days.
• To Reheat: Place leftover tenderloin in an ovenproof dish. Bake at 250°F until the internal temperature of the meat reaches 140°F; then place the tenderloin briefly in a hot skillet to re-sear the outside edges. Slice and serve.

Can You Freeze Tenderloin?

• Yes! You can wrap the tenderloin well in several layers of plastic wrap, and then a layer of foil, and freeze it for up to 3 months.
• Thaw overnight in the refrigerator, and reheat according to the directions above.

More Dinner Ideas

Need more easy dinners for your weekly menu? These dishes won’t disappoint.

• Chicken Fettucine Alfredo
• Creamy Tomato Sauce Tilapia
• Beef Tips in Mushroom Gravy