Fresh thyme and rosemary are used to roast the beef tenderloin, which is then topped with a zingy horseradish sauce.
| Prep Time: | 15 mins |
| Additional Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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 ½ teaspoons coarse sea salt or kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 (2 pound) center-cut beef tenderloin roast
- ½ cup sour cream
- 3 tablespoons prepared horseradish
Instructions
- 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.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 10 g |
| Sodium | 393 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I had to use two tsp. garlic powder instead of fresh but it came out fantastic. I roasted it to 145 degrees. Family loved it. It will be Christmas dinner this year.
This was realllllly good. I didn’t 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!
Great! Sauce was delicious. Thanks so much!
I actually used the simpler cooking directions from J Miller’s 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!
This turned out very good! I only gave a 4 because I didn’t have all of the ingredients for this, but the meat was cooked perfectly and what I did have tasted wonderful!!
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.
Turned out great! Followed instructions except i used dijon mustard instead of horseradish and it was delicious!
I will definitely make it again! Fabulous
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.
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.
I love this recipe. We rarely have any leftovers when I make this!
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.
Came out perfect! Added some red onions and cherry tomato at the last moment to serve on some arugula..see picture! : )
Very good, I’ll make it again for sure.
We make this every year we host Christmas dinner. Everyone always loves it!
Made this for family Christmas dinner. Everyone loved it!
So easy and loved it!!
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!
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.
Good rub, good sauce, and unless you don’t like tenderloin, why wouldn’t it be 5 stars?