This herb-crusted, Beef Tenderloin with Horseradish Cream Sauce entree is an absolute stunner of a meal! It’s incredibly juicy and flavor-loaded with a lovely array of aromatic spices. We’ll start by seasoning the beef, then it’s followed by a quick sear on the stovetop before it hits the oven to finish. The succulent beef tenderloin is topped with horseradish cream sauce that complements its heartiness. You’ll love this deliciously dreamy main dish for holiday gatherings and special occasions alike!

sliced beef tenderloin with horseradish cream sauce on platter

One thing I love about holiday dinners is the ability, if one chooses, to go all out. Many of us are entertaining and/or want to take a moment to prepare something special that we likely don’t do on the regular. For my family and me, it’s always smothered turkey wings for Thanksgiving, and braised short ribs or beef tenderloin for Christmas dinner. A nice lil fancy moment!

Listen, beef tenderloin is such a magical, indulgent, and decadent main to bring to the holiday table. Let’s be real, this cut of beef is quite a splurge and makes for one elegant and stunning showstopper. My pork tenderloin recipe is a BBR-reader fav, and this beef version is one I know y’all will enjoy, too ☺️.

sliced beef tenderloin with horseradish cream sauce and mashed potatoes and broccoli on yellow plate

The Best Beef Tenderloin Roast:

This roasted beef tenderloin recipe starts with a well-rounded spice blend full of herbs and fragrant aromatics. A quick sear on the stovetop helps to caramelize the outer crust of the beef for maximum flavor. Then we’ll brush a super simple glaze over the browned beef and transfer it to the oven to finish it up. A quick, warm horseradish cream sauce is the sultry companion to serve with the succulent beef, swoon!

I’ll guide you through each step of this no-fail, foolproof beef tenderloin roast recipe for ultimate success 🫶🏾, let’s get it!

ingredients for beef tenderloin in bowls

Beef Tenderloin Ingredients:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Beef tenderloin: The main attraction! You’ll need a 4-5 lb whole beef tenderloin for this recipe. Alternatively, you could also source 2 center-cut tenderloins (aka chateaubriand cut) of equal weight.
  • Spice blend: We’ll use an array of spices to both season up the beef and the horseradish cream sauce: salt/pepper, dried oregano, tarragon, rosemary, thyme, onion + garlic powder, and ground cumin.
  • Olive oil: For coating the beef.
  • Flavor agents: Maple syrup, worcestershire sauce, and whole-grain dijon mustard.
  • & for the horseradish cream sauce: Butter, garlic paste, cream, dijon mustard, lemon juice, white vinegar, and prepared horseradish.
beef tenderloin searing in cast iron skillet

How To Make This Beef Tenderloin Roast Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Season & brown the beef. Mix the spices and then season the beef all over to coat. Next, brown the beef tenderloin in a hot skillet to brown the outside surfaces.
  2. Glaze the tenderloins. Mix the flavor agent glaze ingredients and brush over the tenderloins to coat.
  3. Oven-roast the beef. Place the browned and seasoned tenderloins in the oven to roast until they reach the perfect temperature!
  4. Prep the cream sauce. In a saucepan, bring together the horseradish cream sauce ingredients.
  5. Serve away, yay. Slice the finished beef tenderloin into thick slices and serve with the warm, creamy horseradish sauce. 😋!!!
sliced beef tenderloin on white platter with herbs

More Tips & Recipe Notes:

  • Sourcing beef tenderloin– When sourced whole, this cut typically comes sold in a very long shape. Ask your butcher to trim (remove the silver skin + trim excess fat), and tie the tenderloin with twine for you. Tying will ensure the tenderloin holds its shape for even cooking. These steps will help save you additional time, and most butchers are happy to help with this!
  • Use a meat thermometer– The use of either a digital meat thermometer or a probe thermometer (this stays inside the meat during cooking) is crucial for beef tenderloin, as it’s the only way you’ll know when the optimal cooking time is reached. We’ll touch more on this further down.
  • Let the beef rest– After roasting, let the beef rest. You want the juices to settle and distribute within the meat for the perfect texture.
  • Make ahead horseradish cream sauce– You can prep this sauce ahead of time and refrigerate it overnight. Reheat the sauce in a saucepan on the stovetop over low heat (or in the microwave until warmed through). If the sauce is too thick, simply thin it out with 1 tablespoon of water at a time until the desired consistency is reached.
beef tenderloin with horseradish cream sauce on yellow plate

Beef Tenderloin Temperatures:

Since this type of beef is quite delicate, you do not want to overcook such a pricy cut of meat. The ideal temperature for a beef tenderloin roast is about 120° – 130°F when checked using a digital meat thermometer or probe for doneness- this temperature range will achieve a medium rare to medium state. This is optimal for beef tenderloin. However, feel free to continue cooking to your desired level of doneness…

  • Rare: 110-115°F…bright red/pink throughout.
  • Medium rare: 120-125°F…center is very pink, slightly brown towards the outside.
  • Medium: 130-135°F…center is light pink, outer portion is brown.
  • Medium well: 135°F+…center is slightly pink, outer portion is brown.
  • Well done: Don’t do this state, ever lol…completely brown throughout.

🌡️ The tenderloin will continue cooking as it rests, so the overall temperature will change a bit at its rested state versus when it’s pulled from the oven!

What To Serve With Beef Tenderloin:

As pictured, mashed potatoes and some sort of green veg (broccoli! green beans!) are my typical sides to pair alongside this juicy beef tenderloin. Definitely peep my garlic mashed potatoes and this homemade green bean casserole for extra coziness.

Also, my southern-style collard greens and this smoked gouda mac and cheese sure do hit!

sliced beef tenderloin on platter with horseradish cream sauce

A good Beef Tenderloin recipe is like finding a needle in a haystack…and ding ding, you found one! It’s sooo delicious. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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sliced beef tenderloin with horseradish cream sauce on platter

Beef Tenderloin Roast with Horseradish Cream Sauce

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  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10
  • Category: Main Dishes
  • Method: Stovetop, Baking
  • Cuisine: American
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Description

This herb-crusted, Beef Tenderloin with Horseradish Cream Sauce entree is an absolute stunner of a meal! It’s incredibly juicy and flavor-loaded with a lovely array of aromatic spices. We’ll start by seasoning the beef, then it’s followed by a quick sear on the stovetop before it hits the oven to finish. The succulent beef tenderloin is topped with horseradish cream sauce that complements its heartiness. You’ll love this deliciously dreamy main dish for holiday gatherings and special occasions alike!

Ingredients

For the beef tenderloin:

  • 1 whole beef tenderloin, about 4–5 lbs
  • Kosher salt & freshly ground black pepper, to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 5 tablespoons olive oil, divided- plus more as needed for searing
  • 2 tablespoons maple syrup
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon whole grain dijon mustard

For the warm horseradish cream sauce:

  • 2 tablespoons unsalted butter
  • 2 teaspoons garlic paste
  • ¾ cup heavy whipping cream
  • 1 teaspoon dijon mustard, smooth or whole grain
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons distilled white vinegar
  • 3 tablespoons prepared horseradish

Instructions

For the beef tenderloin:

  1. Prep the tenderloin & season. Preheat the oven to 425°F. Remove the tenderloin from the fridge about 1 hour before cooking to reach room temperature. Trim any tendrils of fat or leftover membrane (any silver skin) off the tenderloin. Then pat the tenderloin dry with a paper towel. Cut the tenderloin in half crosswise- this will ensure the length of the tenderloin fits in the skillet. Then secure the tenderloin with kitchen twine if it isn’t already. 
  2. Mix the spices. In a small bowl, combine salt/pepper- to taste, oregano, tarragon, rosemary, thyme, onion powder, garlic powder, and cumin. Stir the spices together to fully combine. Reserve about 2 teaspoons of the spice blend and set aside. Drizzle 1 tablespoon of oil over the tenderloin and rub to fully coat. Then sprinkle the remaining spice blend over the tenderloin and use your hands to massage the spice blend into the tenderloins until evenly coated. Then set aside.
  3. Prep the glaze. In another bowl, combine 2 tablespoons of olive oil, maple syrup, worcestershire, and dijon mustard. Whisk the mixture together to combine and then set aside until called for.
  4. Sear tenderloin & glaze. In a large cast-iron skillet (about 11 inches or larger), heat 2 tablespoons of oil over medium-high heat. When the oil is shimmering, working in batches, sear the tenderloin until golden brown on all sides, about 2-3 minutes per side. Note: at this stage, you aren’t cooking it through, just searing nicely to lock in moisture and bring out more flavor by caramelizing the outside. Then set the tenderloin aside and repeat the process with the other tenderloin, adding more oil to the skillet if your pan looks dry. After browning, remove from heat and place both tenderloins in the skillet and brush the prepared glaze mixture over the tenderloins, coating all surfaces.
  5. Roast the tenderloins for 20-25 minutes, flipping them at the halfway mark. Cook until the tenderloins reach about 120° – 130°F when checked using a digital meat thermometer or probe for doneness- this temperature range will achieve a medium rare to medium consistency. This is optimal for beef tenderloin as you do not want to overcook such a pricy cut of beef. However, feel free to continue cooking to your desired level of doneness. Then take the beef out of the oven and transfer it to a cutting board to rest while you prepare the cream sauce.

For the warm horseradish cream sauce:

  1. In a saucepan or skillet, heat the butter over medium heat. Once melted, add garlic and stir until dissolved and fragrant, about 1 minute. Add heavy cream, dijon mustard, lemon juice, and vinegar and stir until well combined. Let the cream mixture come up to a gentle simmer, and then remove it from heat. Then add the horseradish and reserved spice blend (from the tenderloin instructions in step #2, above) and stir until well incorporated. Let the sauce sit for at least 5 minutes before serving.
  2. Serve. Remove the twine and slice the tenderloins into 1-2-inch thick slices and place them on a large platter to serve up family-style. Spoon the warm horseradish cream sauce over the slices or simply serve it on the side. Serve the beef tenderloin immediately alongside your favorite side items like mashed potatoes or veggies. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin