There’s something about a beautifully roasted beef tenderloin that just stops everyone in their tracks—the aroma, the crust, that tender center. This Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe is one of those special dishes that turns any meal into a celebration, and I can't wait to share all the little tips that make it shine.

Three thick slices of pink, cooked beef with a brown crust are laid out on a white plate. Each slice has a smooth white sauce drizzled on top, slightly pooling on the edges. On the right side of the plate, there is a halved roasted garlic bulb showing segmented cloves in light golden brown. Fresh green sprigs of rosemary are placed near the garlic and on the left side of the plate. The plate is set 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 Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe
Top Tip
How to Serve Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe

Why You'll Love This Recipe

This recipe holds a special place in my kitchen—it’s straightforward but feels fancy enough for those times you want to impress without the stress. The herb crust creates this amazing savory bark around the beef, and paired with a creamy horseradish sauce? Absolute magic.

Perfectly balanced flavors: The mix of oregano, thyme, rosemary, and garlic builds a fragrant crust that enhances the tender beef without overpowering it.
Simple steps for impressive results: A quick sear and oven roasting deliver juicy, tender slices every time.
Creamy horseradish sauce: It adds the perfect zing and creaminess to cut through the rich meat.
Great for gatherings: It’s impressive-looking and perfect for holiday dinners, special occasions, or when you just want to treat yourself.

Ingredients & Why They Work

The magic of this Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe really comes down to the balance of fresh and dried herbs, a good cut of beef, and a well-crafted sauce. Shopping for quality ingredients and using fresh herbs for basting adds layers of flavor you’ll notice with every bite.

Flat lay of a whole fresh raw beef tenderloin, two fresh rosemary sprigs with green needle-like leaves, four fresh thyme sprigs with small green leaves, a small white ceramic bowl of dried oregano, a small white ceramic bowl of dried thyme, a small white ceramic bowl of dried rosemary, a small white ceramic bowl of garlic powder, a small white ceramic bowl of coarse salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with yellow butter cubes, a small white ceramic bowl of creamy white sour cream, a small white ceramic bowl of pale mayonnaise, a small white ceramic bowl containing freshly grated horseradish, and two whole uncracked brown eggs, all arranged symmetrically and balanced, placed 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: Choose a whole, trimmed piece for the best texture and even roasting.
Dried oregano, thyme, rosemary: These earthy herbs build a fragrant crust that makes the beef sing.
Garlic powder: Adds a subtle punch without overpowering.
Olive oil and butter: The combo helps sear the beef and adds richness during roasting.
Fresh rosemary and thyme sprigs: Toss them in the skillet while roasting for that fresh herb aroma.
Sour cream and mayonnaise: Form the creamy base of the horseradish sauce, balancing heat and texture.
Horseradish: Adds that classic spicy kick, essential for pairing with roast beef.

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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

I love experimenting with this recipe depending on the occasion. Sometimes I’ll swap dried herbs for fresher ones or add a bit of Dijon mustard under the herb crust for an extra flavor punch. Don’t hesitate to adjust the horseradish sauce to your heat tolerance—it’s a totally forgiving recipe.

Variation: One time, I rubbed in a little smoked paprika with the herbs, which added a subtle smoky depth that was a hit with my family.
Dietary tweaks: You can omit the mayonnaise in the horseradish sauce and use Greek yogurt for a lighter twist.

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

A thick piece of raw meat shaped in a curved cylinder is placed inside a white cast iron pan with a black inside surface. The meat is tied with thin white strings wrapped around it, and it is covered with small dried herbs and coarse salt sprinkled evenly on top. The pan sits on 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: Prep and Herb Rub

Start by preheating your oven to 325˚F—this moderate heat lets the beef cook evenly without drying out. Mix your dried oregano, thyme, rosemary, garlic powder, salt, and fresh ground pepper in a small bowl. Give the beef tenderloin a good rub with the herb mix, making sure every inch is coated. This step lays the foundation for the flavor-packed crust you want.

Step 2: Searing the Tenderloin

Heat a heavy-bottomed skillet over high heat—this is key to getting that gorgeous golden crust. Once hot, add olive oil and immediately place the tenderloin in the skillet. Sear each side for 3 to 4 minutes—not too long or you’ll cook it through early, but enough for a beautiful color and flavor.

Step 3: Butter, Herbs & Roasting

Add butter, fresh rosemary, and thyme sprigs to the skillet while the beef sears. As the butter melts, spoon it over the tenderloin—this bastes the meat, keeping it moist and infusing it with herbaceous richness. Then pop the entire skillet in your preheated oven and roast for about 30 minutes until the internal temperature hits 135˚F to 140˚F for that perfect medium-rare.

Step 4: Resting & Sauce Preparation

After roasting, transfer the tenderloin to a cutting board and tent it loosely with foil. Resting is crucial—it lets the juices redistribute so the meat stays tender and juicy. While that’s happening, whisk together sour cream, mayonnaise, salt, and horseradish for your creamy, tangy sauce. Taste and tweak the horseradish to hit your preferred level of zing.

Step 5: Slice and Serve

Slice your rested tenderloin against the grain into thick, juicy medallions. Serve immediately alongside the horseradish sauce. The contrast between the herb crust, tender beef, and creamy, spicy sauce is honestly something to savor slowly.

Top Tip

After making this Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe a dozen times, I’ve learned a few tricks that keep everything perfectly balanced and juicy.

Don’t skip the resting: It’s tempting to dig in right away, but resting the meat for at least 15 minutes lets the juices settle for a moist, tender bite.
Use a meat thermometer: I always rely on a probe thermometer; overshooting the temp can mean dry tough tenderloin, and undershooting means raw beef.
Butter basting is key: Spoon the herb-infused melted butter over the beef during the sear phase—this layers in flavor and helps keep the crust crisp.
Adjust horseradish sauce to taste: Start with a little horseradish and add more gradually—you want a nice kick without overpowering the beef.

How to Serve Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe

herb crusted roast beef - Serving Suggestion

Garnishes

I like to keep the garnishes simple—a sprinkle of fresh thyme leaves or rosemary needles over the sliced beef brightens the presentation and enhances the herbal notes. Sometimes a few thinly sliced green onions or microgreens add a fresh texture and pop of color.

Side Dishes

This roast pairs beautifully with creamy mashed potatoes or a silky parsnip purée to soak up the juices. Roasted root vegetables like carrots and parsnips or a crisp green salad with vinaigrette also provide great balance and texture contrast.

Creative Ways to Present

For special occasions, I’ve arranged the sliced tenderloin in a circular platter with dollops of horseradish sauce and sprigs of fresh herbs scattered around. It looks stunning served family-style with festive decorating touches like edible flowers or thinly sliced radishes for pop.

Make Ahead and Storage

Storing Leftovers

Leftover roast beef keeps really well. I wrap it tightly in foil and then plastic wrap before refrigerating. It stays juicy for a couple of days and is perfect for sandwiches or heating gently for a quick dinner the next day.

Freezing

I’ve frozen sliced leftover tenderloin successfully by placing slices in a single layer on a baking sheet, freezing until firm, then transferring to freezer bags. Just thaw overnight in the fridge before reheating gently.

Reheating

The best way I’ve found is to reheat gently in a warm oven (about 250˚F) wrapped in foil, which keeps the meat tender without drying it out. A quick 10-15 minutes usually does the trick without sacrificing quality.

Frequently Asked Questions:

Can I use fresh herbs instead of dried for the herb crust?

Absolutely! Fresh herbs will give a brighter flavor, but you’ll want to use about three times the amount compared to dried herbs since fresh herbs are less concentrated. I often use a mix depending on what I have on hand.

How do I know when the beef tenderloin is perfectly cooked?

The best method is using a meat thermometer. For medium-rare, aim for an internal temperature of 135˚F to 140˚F. Remember the meat will continue to cook a bit while resting, so pulling it out of the oven at the right time is key to juicy results.

Can I make the horseradish sauce ahead of time?

Yes! The horseradish sauce actually benefits from sitting in the fridge for at least an hour or two, so the flavors meld nicely. Just give it a good stir before serving.

What’s the best way to slice the roast beef tenderloin?

Slice against the grain in thick medallions about half an inch to an inch thick. Slicing against the grain helps ensure each bite is tender and not chewy.

Final Thoughts

This Herb-Crusted Roast Beef Tenderloin with Horseradish Recipe feels like my little culinary victory every time I make it. The flavors come together with such ease and elegance, and it’s always a crowd-pleaser. Trust me, once you’ve mastered this dish, you’ll have a go-to roast beef recipe that’s effortlessly spectacular. Give it a try—I’m pretty sure it’ll be your new favorite, too.