There’s something truly satisfying about a tender, juicy beef tenderloin crusted with fragrant herbs and paired with a creamy kick of horseradish. This Herbed Roast Beef Tenderloin with Horseradish Recipe is one of those dishes you’ll want to make when you want to impress without stress.

Three thick slices of medium-rare roast beef with a brown crust and pink center are stacked slightly on a white plate. Each slice is topped with a creamy white sauce that has small black pepper specks. To the right of the beef, there is a whole roasted garlic bulb with golden brown edges, cut open to show its soft, pale yellow cloves inside. A fresh green rosemary sprig lays beside the garlic. The plate rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herbed Roast Beef Tenderloin with Horseradish Recipe
Top Tip
How to Serve Herbed Roast Beef Tenderloin with Horseradish Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herbed Roast Beef Tenderloin with Horseradish Recipe

Why You'll Love This Recipe

I genuinely love sharing this tenderloin recipe because it's as flavorful as it is simple—perfect for a cozy dinner or a special occasion. Every time I make it, the house fills with these amazing herb aromas that just pull you in.

Perfect Herb Blend: The combo of oregano, thyme, rosemary, and garlic powder creates an irresistible crust that enhances the beef's natural flavor.
Juicy and Tender Every Time: Searing on high heat locks in the juices before roasting, giving you melt-in-your-mouth beef.
Zesty Horseradish Sauce: The creamy sauce with just the right amount of horseradish adds a spicy, cooling contrast that brightens each bite.
Simple Yet Elegant: With a handful of easy steps, you get a dish that looks and tastes like it took hours of work.

Ingredients & Why They Work

This recipe calls for ingredients that complement each other beautifully—herbs to season, butter and olive oil for richness, and a creamy horseradish sauce to finish. Each component plays a distinct role in creating balance and depth of flavor.

Flat lay of a whole raw beef tenderloin with a smooth deep red surface, two dried herb piles of oregano, thyme, and rosemary in small white ceramic bowls, a small white bowl of garlic powder, a small white bowl of coarse salt, a small white bowl of freshly ground black peppercorns, a small white bowl of golden olive oil, three fresh rosemary sprigs, four fresh thyme sprigs, a small white bowl of creamy sour cream, a small white bowl of pale mayonnaise, a small white bowl with freshly grated horseradish, and three whole uncracked brown eggs placed symmetrically, all arranged 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

Beef Tenderloin: The star of the dish, tenderloin is lean yet tender—ideal for roasting to perfection.
Dried Oregano, Thyme, Rosemary: These herbs bring earthiness and fragrant notes; dried herbs concentrate their flavors and are easy to find year-round.
Garlic Powder: Adds a subtle pungency without overpowering; convenient when you want an even flavor distribution.
Salt and Fresh Ground Black Pepper: Essential for seasoning—salt enhances all the flavors while fresh pepper adds a mild heat.
Olive Oil: Helps achieve a golden sear and keeps the tenderloin moist during roasting.
Butter: Adds richness and carries flavor when basting the meat.
Fresh Rosemary and Thyme Sprigs: Tossed in with butter for basting, these fresh herbs infuse a lively aroma.
Sour Cream and Mayonnaise: The base for the horseradish sauce, providing creaminess and balance.
Horseradish: The punchy, spicy element that cuts through the richness of the beef and sauce.

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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.

Make It Your Way

This recipe invites a little personalization—feel free to tweak the herb mix or adjust the horseradish heat to suit your taste. I love adding a pinch of smoked paprika sometimes for a subtle smoky undertone.

Variation: When I want a little twist, I swap mayonnaise for Greek yogurt in the horseradish sauce for a tangier, lighter feel—it’s just as delicious!

Step-by-Step: How I Make Herbed Roast Beef Tenderloin with Horseradish Recipe

A tied raw meat roast with a curved shape sits in a white cast iron pan. The roast is deep red with some fat showing and is seasoned with a light sprinkling of coarse salt and dried herbs scattered on top. The pan has a sturdy handle, and the background is a white marbled surface with a small white bowl of creamy sauce nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Herb Rub and Coat Your Tenderloin

In a bowl, I mix dried oregano, thyme, rosemary, garlic powder, salt, and pepper. Then I rub this fragrant blend all over the beef tenderloin, making sure every inch is coated. This step is where flavor really begins, so don’t rush it—take a moment to press the herbs gently into the meat.

Step 2: Sear the Tenderloin for That Beautiful Crust

Heat a heavy skillet on high until it’s smoking hot, then add olive oil. Place the tenderloin carefully, and sear each side for 3 to 4 minutes. The goal here is a golden crust without cooking the inside too much—this locks in the juices you want.

Step 3: Add Butter, Fresh Herbs, and Baste

Reduce heat slightly and toss in the butter, garlic, and fresh sprigs of rosemary and thyme. Once the butter melts, spoon it repeatedly over the tenderloin—this basting step layers on flavor and keeps the meat moist throughout roasting.

Step 4: Roast to Perfection

Pop the skillet into your 325°F oven and roast for about 30 minutes. The key here is internal temperature—aim for 135°F to 140°F for medium-rare to medium. Using a meat thermometer is the best way to get it right without cutting into the meat prematurely.

Step 5: Rest and Make the Horseradish Sauce

Remove the beef and tent it loosely with foil. Resting for 15 to 20 minutes lets the juices redistribute so each slice is juicy and tender. Meanwhile, whisk together sour cream, mayonnaise, salt, and horseradish for a sauce that’s creamy with the perfect spicy punch—you can always adjust horseradish to your heat preference.

Step 6: Slice and Serve

Slice the rested tenderloin against the grain into medallions. Serve alongside the horseradish sauce, and watch your guests’ faces light up with each bite.

Top Tip

After making this Herbed Roast Beef Tenderloin with Horseradish Recipe a healthy handful of times, I’ve learned a few tricks that really make a difference in taste and texture.

Use a Meat Thermometer: I can’t stress this enough. It’s the easiest way to avoid overcooking and get that perfect rosy pink center every time.
Don’t Skip the Resting: Rest the meat for 15-20 minutes—it makes a huge difference, turning it from “just cooked” to truly juicy and tender.
Fresh Herbs in the Pan: Adding fresh rosemary and thyme while basting boosts the flavor immensely compared to using dried alone.
Adjust Horseradish to Taste: Start with a small amount in the sauce and add more gradually—you want that zing without overpowering the delicate beef.

How to Serve Herbed Roast Beef Tenderloin with Horseradish Recipe

Garnishes

I usually finish the plate with some chopped fresh parsley for color and a few whole sprigs of thyme or rosemary on the side—purely for that rustic, inviting look and extra aroma at the table.

Side Dishes

Roasted garlic mashed potatoes, buttered green beans, and a simple arugula salad with lemon vinaigrette are my go-to companions. Their freshness and creaminess pair so well with the rich beef and horseradish sauce.

Creative Ways to Present

For special occasions, I’ve plated the tenderloin slices atop a smear of horseradish sauce, drizzled a little pan jus around the plate, and added microgreens for an elegant touch. It always feels extra fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep beautifully in an airtight container in the fridge for 3 to 4 days. I like to keep the horseradish sauce separate so it stays fresh and tangy.

Freezing

I've successfully frozen cooked tenderloin slices wrapped tightly in foil and then plastic wrap. Thaw them overnight in the fridge, and they still taste great—perfect for an easy weeknight meal.

Reheating

To keep the tenderloin juicy, I reheat slices gently in a warm oven set to 250°F, wrapped in foil for 10-15 minutes. If you microwave, use a lower power setting and cover the meat to avoid drying out.

Frequently Asked Questions:

What temperature should I cook the roast beef tenderloin to?

For the juiciest, most tender results, aim for an internal temperature of 135°F to 140°F. This gives you a perfect medium-rare to medium finish. Use a reliable meat thermometer for best accuracy.

Can I prepare the horseradish sauce ahead of time?

Yes! The horseradish sauce can be made a day ahead and stored refrigerated in an airtight container. The flavors actually meld nicely overnight, making the sauce even more flavorful when served.

What if I don’t have fresh herbs for basting?

If fresh rosemary and thyme aren’t available, just use your dried herb mix for seasoning before searing. You can also add a teaspoon of butter at the end for richness. Fresh herbs just add an extra fragrance but aren’t mandatory.

How spicy should the horseradish sauce be?

That depends on your taste! I usually start with a small amount of prepared horseradish and add more gradually while tasting. The sauce should have a gentle kick that enhances the beef, not overpower it. Feel free to make it milder or spicier according to your preference.

Final Thoughts

This Herbed Roast Beef Tenderloin with Horseradish Recipe holds a special place in my kitchen repertoire. It’s one of those dishes that feels like a celebration, yet is straightforward enough to make any weeknight feel special. Trust me, once you make it, you’ll find yourself coming back to this comforting, elegant roast time and time again.