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.

Herbed Roast Beef with Horseradish

Description

A succulent roast beef tenderloin seasoned with a fragrant herb blend, seared to perfection, and roasted to juicy medium-rare. Served with a creamy and spicy horseradish sauce made with sour cream and mayonnaise, this elegant dish is perfect for special occasions or a hearty dinner.

Ingredients

Scale

Beef Tenderloin and Seasoning

4 pound whole beef tenderloin
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons olive oil
3 tablespoons butter
2 sprigs fresh rosemary
4 sprigs fresh thyme

Horseradish Sauce

½ cup sour cream
2 tablespoons mayonnaise
½ teaspoon salt (or to taste)
Horseradish (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat your oven to 325˚F to prepare for roasting the tenderloin.
Season the tenderloin: In a small bowl, mix dried oregano, thyme, rosemary, garlic powder, salt, and black pepper. Rub this herb mixture all over the beef tenderloin evenly.
Sear the beef: Heat a heavy-bottomed skillet over high heat and add olive oil when hot. Place the tenderloin in the skillet and sear each side for 3 to 4 minutes until golden brown.
Add aromatics and baste: Add butter, fresh rosemary, and fresh thyme to the skillet. Once the butter melts, spoon it repeatedly over the tenderloin to enhance flavor.
Roast the tenderloin: Transfer the skillet to the preheated oven and roast for 30 minutes, or until the internal temperature reaches 135˚F to 140˚F for medium-rare doneness.
Rest the meat: Remove the tenderloin from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 15 to 20 minutes to allow juices to redistribute.
Prepare horseradish sauce: While the meat rests, whisk together sour cream, mayonnaise, salt, and horseradish in a bowl. Adjust horseradish to your preferred spice level.
Serve: Slice the rested tenderloin and serve with the horseradish sauce alongside.

Notes

Use a meat thermometer to ensure the roast reaches the perfect internal temperature for your preferred doneness.
Resting the beef after roasting is crucial to keep it juicy and tender.
Adjust the amount of horseradish in the sauce to control the heat level according to your taste.
If fresh herbs are not available, increase dried herbs slightly or use a herb blend.
Searing the tenderloin before roasting locks in the flavors and juices.

Nutrition

Serving Size: 1 serving
Calories: 610 kcal
Sugar: 1 g
Sodium: 495 mg
Fat: 52 g
Saturated Fat: 21 g
Unsaturated Fat: 31 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 143 mg