There's something about a tender, herb-crusted roast beef finished with a tangy horseradish sauce that feels like a celebration on a plate. The Herbed Roast Beef Tenderloin with Horseradish Sauce Recipe perfectly balances rich, juicy meat with a punch of fresh, spicy creaminess—trust me, this one will wow any crowd.

Two thick slices of pink, juicy cooked meat with a dark brown crust are stacked slightly overlapping on a pale white plate with a smooth texture. Creamy white sauce with small pepper bits is poured generously over the top of both meat slices. To the right of the meat, there is a halved roasted garlic bulb showing light yellow cloves with browned edges, and next to it is a small green sprig of rosemary. The background is a white marbled texture. 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 Sauce Recipe
Top Tip
How to Serve Herbed Roast Beef Tenderloin with Horseradish Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herbed Roast Beef Tenderloin with Horseradish Sauce Recipe

Why You'll Love This Recipe

I’ve made plenty of roast beef dishes, but this herbed tenderloin with horseradish sauce is a standout. It’s simple enough to make on a weeknight but special enough for a holiday or a dinner party. You’ll love how the herbs create a fragrant crust while the horseradish sauce cuts through the rich beef beautifully.

Balanced Flavors: The fresh herbs and spices complement the beef without overpowering it.
Juicy & Tender: Roasting at a moderate temperature ensures every bite is melt-in-your-mouth tender.
Easy Horseradish Sauce: Creamy, tangy, and quick to whip up, adding a lively kick to the meal.
Impresses Every Time: A visually stunning dish that brings a gourmet touch to your table.

Ingredients & Why They Work

This recipe leans on classic herbs and simple ingredients that come together for maximum flavor without fuss. Choose fresh herbs if possible for a lively punch, and a good cut of beef is key for tenderness and flavor.

Flat lay of a whole raw beef tenderloin resting on a simple white ceramic plate, small white bowls containing dried oregano, dried thyme, dried rosemary, and garlic powder arranged symmetrically, two whole uncracked brown eggs beside fresh sprigs of rosemary and thyme, a small white bowl of olive oil, a small white bowl of butter, a small white bowl of sour cream, a small white bowl of mayonnaise, a small white bowl with coarse fresh ground black pepper, a small white bowl of salt, and a piece of fresh horseradish root, all 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: The star of the show—opt for a center-cut, well-trimmed piece for even cooking and impressive presentation.
Dried Oregano, Thyme & Rosemary: These herbs build a fragrant, earthy crust that pairs beautifully with beef.
Garlic Powder: Adds savory depth without overpowering the herbs.
Salt & Black Pepper: Essential for bringing out the beef’s natural flavor; freshly ground black pepper packs more aroma.
Olive Oil & Butter: The olive oil helps with searing, butter adds rich flavor and bastes the tenderloin while roasting.
Fresh Rosemary & Thyme Sprigs: Infuse the butter with bright herbal notes as it melts.
Sour Cream & Mayonnaise: Creamy bases for the horseradish sauce that balance heat with smoothness.
Horseradish: The key ingredient that adds a spicy kick, brighten it according to your taste.

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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 making this recipe my own by tweaking the herbs or the horseradish sauce strength depending on the occasion. Feel free to experiment—it’s flexible and forgiving, perfect to tailor to your taste buds.

Herb Variation: Once, I swapped dried herbs for a fresh herb pesto to marinate the beef; it added a vibrant, almost zesty flavor that was a big hit.
Dietary Adjustments: For a lighter option, swap mayo with Greek yogurt in the sauce—you still get creaminess but with a tangier, healthier profile.
Spice Level: Love heat? Stir in a dash of cayenne or a teaspoon of prepared horseradish into the sauce for an extra kick.

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

The image shows a curled raw beef roast tied with white strings in an oval shape inside a white cast iron pan. The meat is bright red with a rough texture, and it is sprinkled with dried herbs and coarse salt on top. The pan is placed on a white marbled surface, with a small white bowl containing a pale sauce seen at the bottom right corner. The scene is simple with a focus on the raw meat and seasoning, and the lighting highlights the texture and details clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Beef

I start by mixing all the dried herbs and spices in a small bowl: oregano, thyme, rosemary, garlic powder, salt, and pepper. Then, I generously coat the whole tenderloin with this fragrant mixture, rubbing it in well so every inch is covered. This step sets the flavor foundation, so don’t rush it!

Step 2: Sear for a Beautiful Crust

Next, I heat a sturdy skillet until it's really hot and add the olive oil. The key here is to get a golden crust quickly without cooking the inside too much yet. Sear the beef on all sides, about 3 to 4 minutes each, so it’s nicely caramelized and deeply flavorful.

Step 3: Roast with Herb Butter

After searing, I toss in butter, fresh rosemary, and thyme sprigs into the pan. When the butter melts, I spoon it over the tenderloin—this bastes the meat and infuses fresh herb aroma. Then, I pop the skillet into the preheated 325˚F oven for about 30 minutes, aiming for an internal temp of 135-140˚F for perfect medium-rare.

Step 4: Rest and Make the Sauce

Once out of the oven, I transfer the beef to a cutting board and loosely tent it with foil to rest—this is crucial for juicy slices. While it rests, I whisk together sour cream, mayo, salt, and horseradish for a quick sauce. Taste as you go here; a little horseradish can go a long way!

Step 5: Slice and Serve

Finally, I slice the tenderloin into thick, juicy cuts and serve alongside that creamy horseradish sauce. It’s always a hit, and those herb flavors really shine with the sauce’s creamy heat.

Top Tip

Through cooking this multiple times, I’ve learned a few tricks that really make the Herbed Roast Beef Tenderloin with Horseradish Sauce Recipe shine. They’re simple, but trust me, they make a huge difference in flavor and texture.

Perfect Searing: Wait until your skillet is smoking hot before adding the beef—this ensures a deep crust without steaming the meat.
Don’t Skip Resting: Letting the beef rest under foil for 15-20 minutes lets juices redistribute, keeping your slices moist.
Herb Butter Basting: Baste with herb butter while roasting for extra flavor layers and gorgeous aroma.
Test the Temp: Use a meat thermometer to catch medium-rare exactly—beef continues to cook while resting.

How to Serve Herbed Roast Beef Tenderloin with Horseradish Sauce Recipe

Garnishes

I love topping the sliced tenderloin with a few fresh rosemary or thyme sprigs—they add an inviting herbal note and brighten the presentation. A sprinkle of chopped chives or parsley on the horseradish sauce also adds a fresh contrast.

Side Dishes

My go-to sides include buttery mashed potatoes or roasted baby veggies like carrots and asparagus. A crisp green salad or creamy gratin also pairs beautifully, balancing the rich beef and sauce.

Creative Ways to Present

For dinner parties, I like to slice the tenderloin thicker, arrange it on a rustic wooden board, and set little bowls of the horseradish sauce and other condiments around it. It makes serving feel interactive and festive.

Make Ahead and Storage

Storing Leftovers

I wrap leftover tenderloin tightly in plastic wrap and then foil, storing it in the fridge. It keeps well for 3 to 4 days, and I usually slice it cold for sandwiches or lightly reheat it.

Freezing

This roast freezes surprisingly well—just slice beforehand and freeze portions with sauce on the side. When you thaw, do so overnight in the fridge for best texture.

Reheating

I gently reheat slices in a skillet over low heat, adding a splash of beef broth to keep it juicy. Avoid microwaving if you can—it tends to dry out the tenderloin.

Frequently Asked Questions:

Can I use fresh herbs instead of dried for the rub?

Absolutely! Fresh herbs will give a brighter flavor but you might want to use a bit more to match the intensity of dried herbs. Just chop them finely and mix well before coating the meat.

How do I know when the roast is done perfectly?

The best way is to use a meat thermometer and aim for an internal temperature of 135-140°F for medium-rare. Keep in mind the temperature will rise a few degrees while resting, so pull it from the oven just before it reaches your target.

Can I make the horseradish sauce ahead of time?

Yes! The sauce actually tastes better after the flavors meld for a bit. Just store it in an airtight container in the fridge for up to 2 days. Give it a quick stir before serving.

What’s the best way to slice the roast?

Slice the tenderloin against the grain in thick slices—about ½ to ¾ inch. This keeps the meat tender and makes for a beautiful presentation. Let it rest well before slicing for easier carving.

Final Thoughts

This Herbed Roast Beef Tenderloin with Horseradish Sauce Recipe feels like a warm embrace on a plate—so elegant yet so approachable. Whether it’s a special occasion or a cozy night in, I promise you’ll find it rewarding to make and even more satisfying to share. Give it a try, and soon it might just become your go-to recipe for a comforting, impressive roast beef dinner.