Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce
Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce
Savor this quick and easy recipe from Tia Mowry at Home.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 20 minutes
  • Cooking Time 50 minutes
  • Yield 10 - 12 servings
As seen on Tia Mowry At Home
Ingredients
  • HORSERADISH CREAM SAUCE:
  • 1 cup Sour Cream
  • ¼ cup Mayonnaise
  • 2 tablespoons prepared Horseradish
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Kosher Salt
  • ½ teaspoon White Pepper
  • ¼ cup chopped fresh Chives
  • HERB-CRUSTED BEEF TENDERLOIN:
  • 6 tablespoons chopped fresh Parsley
  • 6 tablespoons roughly chopped fresh Rosemary
  • 6 tablespoons fresh Thyme leaves
  • 6 Garlic cloves
  • 1 tablespoon Kosher Salt
  • Olive Oil
  • One 5- to 6-pound trimmed whole Beef tenderloin, tail end tucked under, tied every 2 inches
  • 1+½ teaspoons freshly Ground Black Pepper
Method
  1. Preheat the oven to 425 degrees F.
  2. For the sauce: In a medium bowl, combine the sour cream, mayonnaise, horseradish, mustard, salt, pepper and chives. Mix well. Let sit in refrigerator for at least 20 minutes before serving. (Can be made a day ahead.)
  3. For the tenderloin: Place the parsley, rosemary, thyme, garlic and salt in a food processor. Pulse until finely chopped. Add 1/4 cup Olive oil and pulse a few times to make a thick paste.
  4. Heat a large skillet over high heat. Lightly brush the tenderloin with Olive oil and sprinkle with black pepper. Sear on all sides, about 2 minutes per side. Rub the tenderloin with the herb mixture.
  5. Place the pan into the oven; roast until the tenderloin reaches an internal temperature of 135 degrees F for medium, 35 to 40 minutes.
  6. Remove from the oven, cover with foil and let rest for 10 minutes. Remove the string, slice, and serve with horseradish cream sauce.

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