Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
Herb And Garlic Roast Tenderloin With Creamy Horseradish Sauce Ingredients
4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1? teaspoons coarse sea salt or kosher salt, divided
teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
cup sour cream
3 tablespoons prepared horseradish
How to Make Herb And Garlic Roast Tenderloin With Creamy Horseradish Sauce
Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.
Herb And Garlic Roast Tenderloin With Creamy Horseradish Sauce Nutritions
Calories: 320.5 calories
Carbohydrate: 2.1 g
Cholesterol: 64.2 mg
Fat: 27.3 g
Fiber: 0.4 g
Protein: 16.6 g
SaturatedFat: 9.7 g
ServingSize:
Sodium: 393.4 mg
Sugar: 0.5 g
TransFat:
UnsaturatedFat:
Herb And Garlic Roast Tenderloin With Creamy Horseradish Sauce Reviews
This recipe is awesome. I used a larger tenderloin. 4-5 lb tenderloin serves 10-12 adults. I roasted in 425 degree oven 7-8 mins per pound for medium rare (temp 135 degrees) Make sure to roast UNCOVERED.
I have finally found - after years of searching - the perfect recipe for our Christmas dinner. Last year I tried a "Herbed Beef Tenderloin" recipe from this site. It was pretty good, but this one was amazingly good. I may make it more often than just for Christmas.
I rarely write recipe reviews, but I have to say that this was the best tenderloin I have ever made. Everyone at my dinner party loved it I rubbed the tenderloin with the herbs and lots of salt and pepper. I then gave it a really good sear and roasted as directed. It was perfect
WOW I made this for Christmas dinner this year; first time following this recipe and first time cooking a roast tenderloin. Everyone commented on how good this was. I cooked.a 10lb tenderloin at 425 degrees for 10 minutes per pound to get it to 130 internal temperature. This fed a crowd of 8 people well (everyone had third and fourth servings). My husband commented it tasted like something you get at a steakhouse restaurant and it was the best Christmas dinner EVER Ive been asked to make it again and again. I multiplied the seasoning to make it enough for the size of the roast and I used butter instead of oil and sauted the garlic, rosemary, and thyme before spreading it on the seared beef.
I liked the flavor and the idea of cooking in the oven... but the temp was way off at 350 - after 30 mins the 1.4lb roast was nowhere close to done. I upped it to 425 for 10 mins and it came out fine. Let it rest and then it was an awesome meal....
Absolutely fantastic. Thats all I can say about this recipe. For everyone that is having problems with cook times - USE A MEAT THERMOMETER. Every piece of meat is different. An oven safe meat thermometer will ensure that the very expensive piece of meat you just put in your oven will turn out properly.
I also used a larger roast at 4lb so I doubled the ingredients and baked at 425 for 7 min per lb. Once I let it rest covered for 10 min it was gone in less than 5 min The creamy horseradish sauce was excellent Will do again
Ive made grilled beef tenderloin roasts in the past that were out of this world, so I figured this one would be good, but my expectations were somewhat low. But I wanted a recipe that I could make in the house. Well, this turned out to be phenomenal The rub was delicious, and the horseradish sauce complimented it so well. We all loved it My roast was slightly smaller, but the cooking times were just about the same as the recipe stated. Perfect
My family enjoyed this recipe, we are not horseradish fans but the meal came together nicely. I would make again
Good rub, good sauce, and unless you dont like tenderloin, why wouldnt it be 5 stars?
We used a 6lb top sirloin and it took longer to cook. I didnt brown it, just roasted it at 425 for about 1 hour and 20 mins or so and then let it rest. Very important to let it rest for at least 15 minutes. That sauce was a perfect addition. Its especially good for people who think they dont like horseradish as this is a much milder taste. Yum Thanks
Good meal and tasty, but cook time was way off. Cooked at 425 for full 30 and was (rare) In middle. Would cook at 375 for 45 min. Or use thermometer to be sure.
I wish I had read the most recent review because it was completely accurate. I went by the cooking temperature and timeline in the recipe and it wasnt even close to what the reality was I ended up with more than a hours extra cook time, in addition to raising the temperature in my oven, and all my finely honed timing for Christmas dinner went right out the window- while the roast tasted very good, Im sure I could have found another recipe to equal the taste and one that wouldnt be so problematic. My suggestion is you shop around- this simply wasnt worth the hassle.
Thanks for this recipe It was very well received. My girlfriend cant stop talking about it.
Amazingly good. And I barely know how to cook It was really easy to make. I paired it with a big Caesar salad and it made a lovely meal.
I love this recipe. We rarely have any leftovers when I make this
This turned out very good I only gave a 4 because I didnt have all of the ingredients for this, but the meat was cooked perfectly and what I did have tasted wonderful
Turned out great Followed instructions except i used dijon mustard instead of horseradish and it was delicious
Great recipe, easy to follow. Great, delicious result
Made it just as described for Christmas supper. It was the best beef roast I have ever had
Made it for Christmas. without the herbs. it was excellent.
Great Sauce was delicious. Thanks so much
Nice flavor. Although i think the rosemary or thyme (not sure which ) made the flavor a little odd. Thus the 4 stars. Next time i will omit one. Did not make the horseradish sauce but the meat was good with the garlic mixture. Used a meat thermometer and cooked to 135 and it was med rare.
Made this for family Christmas dinner. Everyone loved it
This is by far the best beef tenderloin I have tasted. I decided to go with what others recommended and bake at 425 and avoid searing the roast. I will also try the rub on other types of roasts...it is that good.
Our go to for roast dinners My family and friends love this. For the horsey sauce I add a couple dashes of Franks red hot sauce and Worchestershire also some chopped fresh chives. Roasted baby potatoes green beans and a pan gravy perfecto:)
I will definitely make it again Fabulous
Very good, Ill make it again for sure.
We make this every year we host Christmas dinner. Everyone always loves it
I actually used the simpler cooking directions from J Millers Blue Cheese Beef Tenderloin but the horseradish sauce here is awesome.
This was delicious I made it for a group of 10 people and everyone, youngsters included, really enjoyed it. Tender, flavourful and relatively easy to prepare. I added 1/4 cup of grainy mustard to the herb mixture. Also served store-bought horseradish along side as well as a Green Peppercorn Sauce. Will definitely be making this again Note: I also upped the oven temperature to 425 F and roasted 6-7 minutes per pound. Meat thermometer is a must
Made it with a whitetail deer tenderloin, the cook time was completely different (as expected) but this came out great. It was a monday dinner for us so just twice baked spudatters and salads were a nice compliment. Very simple, very tasty, easy clean up.
I just made this for Christmas dinner. It was fantastic My 4 year old that doesnt like much more than PB&J ate this up and my husband that doesnt like horseradish, loved the sauce. It was a definate hit. Ill definately be making this again.
Best dinner I have ever had Just use a meat thermometer to cook it to your perfect temperature and make sure you tent it and let it rest after you remove it from the oven. Better than anything I have ever had in a nice restaurant. Enjoy
This was realllllly good. I didnt have fresh Thyme, so I used dried. I increased heat to 425 per the recommendation of other reviewers. Looking forward to making this recipe to impress company
So easy and loved it
Came out perfect Added some red onions and cherry tomato at the last moment to serve on some arugula..see picture : )
Delicious - I made it with slightly less herbs than called for because my family is suspicious of too many green things on their meat. Also had to use dried rosemary because the store was out of fresh. Still very tasty - would definitely make again.
Family favorite. Easy, tender, juicy. I cook mine in a cast iron skillet. You can deglaze your pan with a little red wine or beef broth if you care for a little gravy.
I followed the recipe without any changes. Because I was cooking for one with an 8 oz tenderloin I used a meat thermometer to know when to remove the tenderloin from the oven. The tenderloin was delicious. I will definitely use this recipe again.
When I saw this recipe, I just knew I had to make it, but I wanted to save it for a special occasion. So, I finally got the chance to make it tonight for my familys Christmas Eve dinner and it was absolutely delicious The tenderloin itself was juicy and tender with just the right amount of herns and seasonings, and the creamy horseradish sauce complemented the tenderloin perfectly. This is quite possibly the tastiest beef tenderloin Ive ever eaten I will certainly be making this dish as soon as beef tenderloin goes on sale again.
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