Herbed Roast Beef with Horseradish

There’s something truly special about a tender roast beef, juicy and fragrant with fresh herbs, and that’s exactly what you get with this Herbed Roast Beef Tenderloin with Horseradish Recipe. The creamy, zesty horseradish sauce adds just the right kick, making each bite a little celebration.

The image shows two thick slices of roast beef with a pink center and a brown crust, stacked slightly on a white plate with a roasted half garlic bulb on the side. Each slice has a smooth, creamy white sauce with small black specks spread over the top center, adding contrast. A green sprig of rosemary lies near the garlic, adding color and texture. The plate sits on a white marbled surface, with some rosemary and garlic bulbs blurred in the background. The lighting is natural, highlighting the moist texture of the beef and the smoothness of the sauce. 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 fell in love with this recipe the first time I made it for a holiday dinner. It’s foolproof, elegant, and tastes way more complicated than it really is. Plus, the horseradish sauce is the perfect partner — creamy with a spicy bite that cuts through the richness.

Simplified Elegance: The blend of dried and fresh herbs creates a complex flavor without needing a ton of fuss.
Perfectly Juicy Tenderloin: Searing locks in juices and roasting gently keeps the meat tender and flavorful.
Horseradish Sauce Boost: This spicy, creamy sauce takes the roast from great to unforgettable.
Versatile for Any Occasion: Whether it’s a family dinner or a special celebration, this dish always impresses.

Ingredients & Why They Work

Every ingredient in this Herbed Roast Beef Tenderloin with Horseradish Recipe plays a part in creating that perfect balance of savory, aromatic, and tangy flavors. Let me walk you through why they’re my go-to choices and how to pick the best ones.

Flat lay of a whole raw beef tenderloin with a rich deep red color and slight marbling, small piles of dried oregano, dried thyme, dried rosemary, and garlic powder each in neat small white ceramic bowls, a small white bowl filled with coarse salt, a small white bowl with fresh ground black pepper, a small white bowl containing golden olive oil, a few tablespoons of pale yellow butter blocks on a white ceramic plate, two fresh rosemary sprigs with vibrant green needles, four fresh thyme sprigs with tiny green leaves, a small white bowl of creamy sour cream, a small white bowl with smooth pale mayonnaise, and a small white bowl containing freshly grated horseradish, all arranged with perfect symmetry and balanced proportions, 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: This cut is naturally tender and lean, making it perfect for roasting while still juicy.
Dried Oregano, Thyme, Rosemary: These herbs provide earthy and woodsy notes that complement beef beautifully; dried herbs offer concentrated flavor and are easy to blend.
Garlic Powder: Adds a mellow, roasted garlic flavor without overpowering the meat.
Salt & Fresh Ground Pepper: Essential for seasoning and bringing out the natural flavors of the beef.
Olive Oil: Helps the herbs stick to the tenderloin and adds a slight fruitiness during searing.
Butter: Basting with butter enriches the flavor and helps create that gorgeous golden crust.
Fresh Rosemary & Thyme Sprigs: Tossing fresh herbs into the pan infuses the butter and meat with vibrant aroma as it cooks.
Sour Cream & Mayonnaise: These creamy bases make the horseradish sauce smooth and luscious.
Horseradish: Gives the sauce its signature tangy heat, balancing the richness of the beef and sour cream perfectly.

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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 like to think of this Herbed Roast Beef Tenderloin with Horseradish Recipe as a base that you can tweak to your taste or occasion. There’s plenty of room to get creative while keeping it simple.

Variation: Once, I swapped the dried herbs with fresh chopped herbs to get a brighter, fresher flavor. It worked beautifully, especially in spring!
Dietary Modifications: Feel free to use Greek yogurt instead of sour cream for a lighter horseradish sauce that still feels indulgent.
Seasonal Twists: Adding a bit of smoked paprika or mustard powder to the herb mix gives a subtle smoky depth that’s fantastic in fall or winter.
Spice Level: Adjust the amount of horseradish based on how spicy you like it—start small and add more as you taste!

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

A tied piece of raw meat shaped in a curve sits in a white cast iron pan, its surface covered with coarse salt and mixed dried herbs, showing a deep red color with a slightly rough texture. The white pan has a wide handle and rests on a white marbled surface, with a small amount of a creamy sauce in a white bowl partly visible beside the pan. The scene has a close-up view focused on the meat and pan. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Like a Pro

First things first, preheat your oven to 325˚F. While it warms, mix your dried oregano, thyme, rosemary, garlic powder, salt, and freshly cracked black pepper in a small bowl. Then, rub this fragrant mixture all over your beef tenderloin—every inch should be coated. This step is where the flavor sets, so don’t rush it!

Step 2: Sear for That Beautiful Crust

Heat a heavy-bottomed skillet over high heat until it’s really hot—this helps you get a nice crust. Pour in the olive oil, then add the tenderloin. Sear each side for about 3 to 4 minutes; you’re looking for a rich golden brown color. This seals in the juices and adds fabulous texture.

Step 3: Butter, Herbs, and Into the Oven

After searing, toss the butter, fresh rosemary, and thyme sprigs into the skillet. Once the butter melts, spoon it over the tenderloin to soak in those herb flavors. Transfer the whole skillet to your preheated oven and roast for about 30 minutes, or until the internal temperature hits 135˚F to 140˚F for that perfect medium-rare.

Step 4: Rest Before Slicing

Don’t skip this! When the tenderloin comes out of the oven, carefully move it to a cutting board and tent it loosely with foil. Resting for 15 to 20 minutes lets the juices redistribute, keeping the meat incredibly moist when you carve.

Step 5: Whisk Your Horseradish Sauce

While your meat rests, mix sour cream, mayonnaise, salt, and horseradish in a bowl. Taste and adjust the horseradish for your preferred heat level. This sauce is the perfect creamy complement that livens up each tender bite.

Step 6: Slice, Serve, and Savor

Slice your roast beef tenderloin into thick, juicy rounds and serve alongside the horseradish sauce. You’ll find that everything tastes even better when shared with friends or family!

Top Tip

Through making this Herbed Roast Beef Tenderloin with Horseradish Recipe several times, I’ve learned a few handy tricks that really help nail the perfect roast every time. These tips keep me calm and confident in the kitchen, and I bet they’ll help you too!

Rest Like a Pro: Give your tenderloin a good 15-20 minute rest after roasting. This isn’t just a suggestion—cutting too early means precious juices run out and the meat turns dry.
Use a Meat Thermometer: I always rely on an instant-read thermometer to hit that sweet spot of 135˚F–140˚F for medium-rare, which is where this tenderloin shines.
Butter Basting Boost: Don’t forget to baste the meat with melting butter, garlic, and fresh herbs right after searing; this adds extra moistness and herb flavor.
Sear on a Hot Skillet: A screaming hot pan is key to that rich crust—make sure it’s hot before adding your olive oil and meat!

How to Serve Herbed Roast Beef Tenderloin with Horseradish Recipe

Garnishes

I like to sprinkle a few fresh rosemary leaves over the sliced tenderloin for that pop of color and extra earthy aroma. A little cracked black pepper on top just before serving adds a lovely finishing touch, too.

Side Dishes

Some of my favorite sides to pair with this roast beef are garlic mashed potatoes, roasted Brussels sprouts with a squeeze of lemon, and a simple arugula salad with shaved Parmesan. The creamy potatoes balance the horseradish sauce perfectly, while the roasted veggies bring color and crunch to your plate.

Creative Ways to Present

For special occasions, I’ve served the sliced beef on a wooden board surrounded by clusters of fresh herbs and tiny bowls of horseradish sauce, grainy mustard, and red wine jus. It looks rustic and inviting—plus everyone loves the “choose your own adventure” style!

Make Ahead and Storage

Storing Leftovers

I store slices of leftover roast beef in an airtight container in the fridge for up to 3 days. To keep the meat tender, I add a little bit of the reserved cooking juices or a splash of beef broth before sealing, which helps prevent drying out.

Freezing

This roast freezes well! Wrap slices tightly in plastic wrap and then foil or place in a freezer-safe bag. I recommend freezing in portion sizes so you can thaw just what you need. Frozen roast beef stays good for up to 2 months.

Reheating

To keep leftovers juicy, gently warm them in a skillet over low heat with a splash of broth or beef stock, covered with a lid to trap moisture. Microwaving tends to dry out the meat, so I save that for last resort.

Frequently Asked Questions:

What is the best internal temperature for roast beef tenderloin?

For the juiciest and most tender results, aim for an internal temperature between 135˚F and 140˚F for medium-rare. Use a meat thermometer to check; since the temperature rises slightly while resting, take it out of the oven a few degrees early.

Can I make the horseradish sauce ahead of time?

Yes! The horseradish sauce actually tastes even better when it has time to chill and let the flavors meld. Make it up to a day ahead, cover it tightly, and refrigerate until ready to serve.

What can I do if I don’t have fresh herbs?

The dried herb blend used in this recipe packs tons of flavor, so you can absolutely make this dish with just dried oregano, thyme, and rosemary. If you want more aroma, adding a pinch of garlic powder helps bring it all together.

How spicy is the horseradish sauce?

The heat level of the horseradish sauce depends entirely on how much horseradish you add. I recommend starting with a small amount and tasting as you go. It gives a pleasant bite without overpowering, especially balanced with sour cream and mayonnaise.

Final Thoughts

This Herbed Roast Beef Tenderloin with Horseradish Recipe holds a special place in my cooking rotation because it’s an effortless way to bring people together around a beautifully cooked roast. It’s approachable for any home cook but delivers on flavor and presentation that’ll make guests feel truly spoiled. Give it a try—you’ll be amazed how simple ingredients and steps come together in such a delicious way!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way