Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Recipe Summary

prep:
15 mins
additional:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.

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  • 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

321 calories; protein 16.6g 33% DV; carbohydrates 2.1g 1% DV; fat 27.3g 42% DV; cholesterol 64.2mg 21% DV; sodium 393.4mg 16% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2013
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
12/04/2013
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.... Read More
(7)
48 Ratings
  • 5 star values: 39
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2013
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. Read More
(21)
Rating: 5 stars
02/09/2013
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! Read More
(17)
Rating: 5 stars
01/17/2013
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. Read More
(17)
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Rating: 5 stars
12/26/2015
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! I've 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 sautéed the garlic rosemary and thyme before spreading it on the seared beef. Read More
(7)
Rating: 3 stars
12/04/2013
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.... Read More
(7)
Rating: 5 stars
03/04/2014
Absolutely fantastic. That's 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. Read More
(4)
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Rating: 5 stars
08/29/2013
I've 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! Read More
(3)
Rating: 5 stars
09/11/2014
We used a 6lb top sirloin and it took longer to cook. I didn't 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. It's especially good for people who think they don't like horseradish as this is a much milder taste. Yum! Thanks! Read More
(2)
Rating: 5 stars
04/10/2016
Good rub good sauce and unless you don't like tenderloin why wouldn't it be 5 stars? Read More
(2)