Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce Recipe - Allrecipes.com
Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce Recipe
  • READY IN 55 mins

Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    55 mins


  1. Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
  2. 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.
  3. For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
  4. 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).
  5. Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
  6. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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.

Most Helpful Critical Review
Dec 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....


16 Ratings

Feb 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!

Jan 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.

Sep 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!

Jul 16, 2014

My family enjoyed this recipe, we are not horseradish fans but the meal came together nicely. I would make again

Aug 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!

Dec 23, 2014

I also used a larger roast at 4lb so I doubled the ingredients and baked at 425 for 7 min per lb. Once I let it rest covered for 10 min it was gone in less than 5 min!! The creamy horseradish sauce was excellent!! Will do again!!


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 393 mg
  • 16%

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

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