Easy Herb Crusted Beef Tenderloin Roast with a creamy horseradish sauce, the perfect main course for the holidays! How to trim, tie, cook and prepare the perfect beef tenderloin for a crowd.
An Easy Beef Tenderloin Recipe
I have literally been trying to write this post for like the past hour and just haven’t been able to. Our family photos came in and OH MY GOSH they are so flippin cute. I absolutely love them and cannot wait to print them out and put them all over the house!
EEEK!
So, it’s taken me a long time to get to writing because I keep looking at photos and smiling. 🙂 Makes my heart happy.
But now I’m gonna make your tummy happy!
They say the way to a mans heart is food …err meat! Well y’all my man is one happy camper because this wife of his can cook and when it comes to beef I’m the master!
I’ve made Tomahawk Steaks on the grill, Ribeye in a cast iron skillet and filet mignon in the oven. But this Beef Tenderloin. Holy Hannah! It’s amazing!
How to Trim Beef Tenderloin Roast:
- Cut the “chain” which is the fat covered portion of the tenderloin near the bottom. You can use your fingers to break through the connective tissue and then a knife to completely remove it from the tenderloin.
- Trim the silverskin from the tenderloin. This ensures you will have a tender piece of meat.
- Wrap the tenderloin with cooking twine (as shown above) so that all the pieces are even in thickness. This will help with even cooking later.
Here is a great video tutorial on how to trim beef tenderloin for the holidays. (I also have the video in the recipe card)
How to Cook Beef Tenderloin:
- Preheat oven to 325 degrees F.
- Generously season whole beef tenderloin with salt and pepper.
- Heat a large roasting pan or cast iron skillet to medium high heat.
- Add grape seed oil to the pan.
- Next, add trimmed and prepped whole beef tenderloin to the pan.
- Sear each side of tenderloin for 2-3 minutes, you want light browning.
- Once all four sides are browned, add butter, whole garlic head and thyme to the pan.
- Baste beef tenderloin with melted butter for 1 minute.
- Place pan with beef tenderloin in the oven. Roast, uncovered, 35-40 minutes for Medium Rare 125 – 130 degrees. (add 5 minutes for each other temperature Medium 130 – 135 degrees F | Medium Well 135 – 140 degrees F)
- Remove from oven and let rest for 10 minutes before slicing.
How Much Beef Tenderloin Roast Per Person?
When serving a whole beef tenderloin roast for the holidays, plan on serving 4 oz. per person or 6 oz. per person for those with larger appetites. Which means, to feed a party of 6 you will need 1.5 lbs of TRIMMED beef tenderloin (4 oz. per person) or 2 lbs. of TRIMMED beef tenderloin (6 oz. per person).
With all of these tips and tricks in your back pocket you’ll have the perfect beef tenderloin roast for the holidays! Just remember to bring your meat out of the refrigerator an hour before cooking to let it come to room temperature.
Once you remove the tenderloin from the oven and let it sit for the allotted amount of time, coat it with a mixture of fresh herbs and a dollop of homemade horseradish sauce for the ultimate finish. This tender perfectly cooked piece of meat is pure bliss!
I guarantee this herb crusted beef tenderloin roast will be the wow factor on your holiday dinner table this Christmas season! Don’t miss out!
Bon Appetit friends!
Herb Crusted Beef Tenderloin with Horseradish Sauce
- Prep Time: 1 hour 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 55 minutes
- Category: Beef
- Method: Stove & Oven
- Cuisine: American
Description
Easy Herb Crusted Beef Tenderloin Roast with a creamy horseradish sauce, the perfect main course for the holidays! How to trim, tie, cook and prepare the perfect beef tenderloin for a crowd.
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 of fresh thyme (10–15 sprigs)
- 3 tablespoons unsalted butter
Herb Crust:
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
Horseradish Sauce:
- 1/3 cup mayo
- 2 tablespoons prepared horseradish
- 1 teaspoon whole grain mustard
- 1 garlic clove, minced
Instructions
For Beef Tenderloin:
- Pull out beef tenderloin 1 hour before cooking.
- Preheat oven to 325 degrees F.
- Generously season both sides of prepared beef tenderloin with salt & pepper. (see notes for how to trim & prepare)
- Heat a large cast iron skillet to medium high heat. You want it searing hot!
- Add grape seed oil to the skillet and immediately add prepared beef tenderloin.
- Sear each side for 2-3 minutes, until lightly browned. (you’ll do this to all four sides)
- Then add butter, garlic and fresh thyme to the pan.
- Carefully, tilt pan towards you so the melted butter gathers at the bottom. Spoon the melted butter over the beef tenderloin, do this for about 1 minute.
- Place cast iron skillet in the preheated oven, uncovered. Roast beef tenderloin for 35-40 minutes.(Medium Rare 125 – 130 degrees F | Medium 130 – 135 degrees F | Medium Well 135 – 140 degrees F)
- Once it reaches your desired doneness. Remove the pan from the oven and place the tenderloin on a cutting board. Let it rest for 10 minutes, this will allow the juices to recirculate.
Fresh Herb Crust:
- To a small bowl add fresh parsley, fresh basil and fresh thyme. Mix them together.
- Once tenderloin has rested for 10 minutes, you can either roll the tenderloin in the fresh herbs to coat or using your hands press the fresh herbs onto the tenderloin. (I found the later to be easier)
For Horseradish Sauce:
- Add mayo, prepared horseradish, whole grain mustard and garlic clove to a small bowl. Mix together until the sauce is combined. Set aside.
- Slice tenderloin and serve with horseradish sauce.
Keywords: beef tenderloin recipes, how to cook beef tenderloin, holiday main dishes, holiday dinner ideas, beef dinner ideas, gluten free dinner ideas
