This herb-crusted beef tenderloin with creamy horseradish-mustard sauce is the perfect main for dinner parties. It’s easy but fancy, incredibly juicy, and will be sure to impress even the pickiest guests.
This herb-crusted beef tenderloin with creamy horseradish-mustard sauce is the perfect main for dinner parties. It’s easy but fancy, incredibly juicy, and will be sure to impress even the pickiest guests.
Great for gatherings. Use a larger cut or double the recipe if you’re feeding a large crowd.
Set-and-forget. Prep the herb mixture and sauce in advance so you can forget about it in the oven until it’s time for serving.
Freezer-friendly. Save last-minute dinner parties by keeping one of these juicy beef tenderloins in the freezer.
Easy but fancy. The herb mixture and homemade spicy horseradish sauce add so much flavor that no one will be able to guess how easy they are to make.
Juicy beef tenderloin with garlic in the skillet.
What You’ll Need
Spicy horseradish and tangy mustard help cut through the herby flavor profile. Scroll to the recipe card at the bottom of the post for exact amounts.
For the Tenderloin
Beef tenderloin – Feel free to use fresh or frozen (thawed).
Salt and pepper – Go for kosher salt and black pepper.
Grape seed oil – Olive oil is a great swap.
Garlic – You need fresh garlic for this.
Fresh thyme – Dried works too.
Butter – Reduce the salt in the rest of the recipe if you’re using salted butter.
For the Herb Crust
Parsley – It needs to be fresh. Avoid parsley with yellow or brown leaves/stems because it’ll add a bitter after-taste.
Basil – Use fresh or dried.
Thyme – Adding fresh parsley that has started to dry out is a great way to reduce waste.
To Make the Horseradish Sauce
Mayo – Use a full-fat or low-fat option.
Prepared horseradish – I prefer organic, low-sodium kinds.
Whole grain mustard – Dijon mustard can be used instead. Avoid American mustard and ground mustard.
Garlic – Garlic paste is a good swap.
Trimmed beef tied with butcher’s twine.
How to Prepare & Trim Beef Tenderloin
Prepping the meat helps you avoid tough, chewy pieces later on. Head to my video tutorial for extra guidance.
Cut the fat and silver skin. Use your fingers to break through the connective tissue joining the fat to the meat. Then use a sharp knife to completely slice it off. Trim off the silver skin too. Avoid blunt knives because they can lead to sudden, dangerous movements.
Tie it. Use cooking/butcher’s twine to wrap up the tenderloin. Tighten it in areas where the meat is thicker so that the entire cut is an even thickness. This is the only way to ensure proper cooking throughout.
Roasted beef in the skillet with thyme and garlic.
How to Make Herb Crusted Beef Tenderloin
Basting starts cooking the center of the tenderloin to avoid a longer roasting time. Scroll to the recipe card at the bottom of the post for more detailed instructions.
Prep the oven. Remove the tenderloin from the fridge 1 hour before cooking. Preheat the oven to 325F. Season the trimmed meat with salt and pepper on all sides.
Sear it. Place a large cast-iron skillet over medium-high heat. Add the oil and let it heat for 1 minute. Add the seasoned tenderloin. Sear it for 2-3 minutes per side or until lightly browned.
Baste it. Add the butter, garlic, and thyme to the skillet. Tilt it towards you slightly so that the melted butter pools together. Spoon it over the beef for 1 minute. This process is called “basting.”
Roast it. Carefully transfer the skillet to the oven (uncovered). Roast it for 35-40 minutes. For medium rare, the internal temperature should be 125-130F. For medium, it should be 130-135F. Medium-well should read 135-140F.
Let it rest. Remove it from the oven. Place it on a cutting board to rest for 10-15 minutes. Don’t set it on a plastic cutting board because it could melt or curl up.
Make the herb crust. Mix the parsley, basil, and thyme in a small bowl. Press the herb mixture into the tenderloin until it’s completely coated.
Prepare the sauce. Whisk the mayo, horseradish, mustard, and garlic in a small bowl until smooth. Set it aside.
Serve. Slice the beef tenderloin and serve it with horseradish sauce on top. Enjoy!
Close-up of sliced tenderloin on a cutting board.
Tips for Success
Garlicky compound butter and spices are two ways to amp up the flavor!
Make enough. Calculate between 4-6 ounces of (trimmed) tenderloin per person. This way you make sure there’s enough for everyone.
Rub it. Soften 1/2 cup garlic compound butter and rub it on the meat before tying it up with butcher’s twine for extra flavor.
Swap the twine. If you can’t find butcher’s twine, use un-scented dental floss or a thick sewing thread. Avoid yarn or materials with lots of loose fibers.
Add spices. Mix 1/2 tablespoon garlic powder, 2 teaspoons paprika, and 1 teaspoon onion powder in a small bowl. Sprinkle it over the meat on all sides before searing for more depth.
Watch the heat. Don’t sear the meat over low heat because it’ll dry out. It needs to be medium-high for the juiciest results. Also, make sure the pan is already hot when you add the tenderloin for proper browning.
Tenderloin with herb crust and a drizzle of horseradish sauce on top.
Serving Suggestions
This juicy beef tenderloin is the perfect main dish for when you want to impress friends and family. Serve it with simple veggie sides and salads. For veggies, try my Garlic Parmesan Brussel Sprouts and Cheesy Scalloped Potatoes. My Air Fryer Roasted Potatoes are great too. For salad options, try my Simple Arugula Salad or Wedge Salad with Light Blue Cheese Dressing.
How to Store & Reheat Leftovers
It’s better to store it whole because slicing it dries out the beef a little more during reheating.
Fridge: Place it in an airtight container for up to 5 days. The sauce can be stored for up to 7 days.
Freezer: Once fully cooled, wrap the whole tenderloin in foil once. Then wrap it in plastic wrap. Place it in a freezer-friendly bag. Freeze for up to 3 months. Thaw it overnight in the fridge and reheat it as usual.
To reheat it: For sliced tenderloin, sprinkle it with 1/4 teaspoon water and microwave for up to a minute or until warm. For large, un-sliced portions pop it into the oven at 300F for 25-30 minutes.