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4.9 from 75 votes

Easy Beef Tenderloin Roast With Creamy Horseradish Sauce

Garlic & Herb Beef Tenderloin Roast with Creamy Horseradish Sauce is so delicious and easier to make than you would think! Buttered and seasoned with garlic and black pepper, oregano, fresh rosemary and thyme, it is mouthwateringly flavorful!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 -8 Servings
Calories: 581 kcal
Course: Main Course
Cuisine: American

Ingredients

Beef Tenderloin
  • 2-3 pounds beef tenderloin roast trimmed and tied
  • salt & pepper
  • 1 tablespoon olive oil
Garlic Herb Butter
  • 4 tablespoons salted butter room temperature
  • 4 garlic cloves minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Horseradish Sauce
  • 1/2 cup sour cream
  • 3 tablespoons prepared horseradish
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chives finely chopped

Instructions

    Cup of Yum
  1. Remove the beef tenderloin roast from the fridge and let it sit at room temperature for 1 hour before roasting. Remove the silver skin and any excess fat from the tenderloin. Silver skin is a thin layer of fibrous connective tissue on the top of beef tenderloin. It is often removed by the butcher, but if not, you will need to do it yourself. It's easy to do, you just need to slip a sharp knife underneath the silver skin and slice close to the meat while pulling on the silver skin to remove it.
  2. Next, tie up the whole beef tenderloin using kitchen string, starting at one end and making loops around your hand that you can slide over the tenderloin every inch or so. This will help the beef tenderloin cook more evenly, especially if one end is thicker than the other. Larger, whole beef tenderloin roasts have a thinner "tail" piece that can be folded over and tied up to make an evenly sized roast that will cook much better throughout.
  3. Preheat oven to 450°F. Pat the beef tenderloin dry with paper towels and season by sprinkling it with salt and pepper on all sides. Prepare the garlic herb butter by combining the butter, garlic, rosemary, thyme, oregano, salt, and pepper in a small bowl and mashing it with a fork. Divide the garlic herb butter in half, setting one part aside in a separate bowl for after the roast is done cooking.
  4. Heat a large cast iron skillet or heavy pan over medium-high heat. Add the olive oil. When the oil is hot, place the whole beef tenderloin into the skillet and let it sear on 3 of the 4 sides for 2-3 minutes. We aren't trying to cook it through, just to develop a nice, flavorful crust to the tenderloin. Turn it over with tongs to the final untouched side, turn off the heat, and rub the beef tenderloin all over with half of the garlic herb butter mixture.
  5. Transfer the beef tenderloin to the oven in the skillet it was seared in, or place it in a roasting pan first if you don't have an oven-safe skillet.
  6. For medium doneness, cook for 25-35 minutes in the preheated oven (depending on the size of your roast), until an oven-safe meat thermometer inserted into the thickest part of the tenderloin registers between 135 and 140°F. The temperature of the meat will continue to rise another 5 degrees after it is removed from the oven while it is resting before slicing.
  7. While the meat cooks, combine and mix all of the ingredients for the horseradish sauce in a bowl and keep in the refrigerator until ready to serve.
  8. Remove the beef tenderloin roast from the oven and slather with the reserved garlic herb butter mixture, then let the meat rest for 10 minutes before slicing.
  9. Serve with horseradish sauce, if desired.

Notes

  • Beef Tenderloin Temperature Guide: Rare (120-125°F)Medium-Rare (130-135°F)Medium (135-140°F)Medium-Well (140-145°F)Well-Done (150*F).
  • Storage: Store cooked beef tenderloin in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.

Nutrition Information

Calories 581kcal (29%) Carbohydrates 3g (1%) Protein 28g (56%) Fat 50g (77%) Saturated Fat 21g (105%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 138mg (46%) Sodium 799mg (33%) Potassium 541mg (15%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 512IU (10%) Vitamin C 7mg (8%) Calcium 58mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6-8 Servings

Amount Per Serving

Calories 581

% Daily Value*

Calories 581kcal 29%
Carbohydrates 3g 1%
Protein 28g 56%
Fat 50g 77%
Saturated Fat 21g 105%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 138mg 46%
Sodium 799mg 33%
Potassium 541mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 512IU 10%
Vitamin C 7mg 8%
Calcium 58mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.