Can I use other cuts of beef for this herb-crusted roast recipe?

Absolutely! While beef tenderloin is tender and ideal, you can use a boneless ribeye or sirloin roast. Just keep in mind cooking times and internal temperature might vary.

How do I know when the roast beef is done?

Using a meat thermometer is key. Aim for 135˚F to 140˚F internal temperature for medium-rare. Once out of the oven, resting the roast will help it rise to perfect doneness.

Can I prepare the horseradish sauce ahead of time?

Yes, the horseradish sauce can be made a day ahead. Store it covered in the refrigerator and give it a good stir before serving.

What if I don’t have fresh rosemary or thyme for basting?

No worries! The dried herbs in the crust provide plenty of flavor. Fresh herbs in the basting butter add aroma but can be skipped or substituted with dried sprinkled on top before roasting.

Herb Crusted Roast Beef with Horseradish Sauce

There’s something truly irresistible about a beautifully cooked roast beef that’s bursting with fresh herbs and paired with a tangy kick. This Herb-Crusted Roast Beef with Horseradish Sauce Recipe brings that perfectly balanced flavor and makes an unforgettable centerpiece for any meal.

The image shows two thick slices of pink roast beef with a brown crust, placed side by side on a white plate. On top of each slice is a smooth, creamy white sauce with small black pepper flakes. To the right of the beef, there is a half head of roasted garlic with a golden-brown surface and separated cloves. A green sprig of rosemary lies diagonally on the plate near the garlic. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb-Crusted Roast Beef with Horseradish Sauce Recipe
Top Tip

Why You'll Love This Recipe

I’ve made a lot of roast beef recipes over the years, but this Herb-Crusted Roast Beef with Horseradish Sauce Recipe stands out because of its herbaceous crust and silky horseradish dip that elevates every bite. It’s the kind of dish your guests will rave about without feeling intimidating to cook.

Simple yet elegant: The herb crust delivers bright, fresh flavors without complicated prep.
Perfectly tender meat: Searing before roasting locks in juices, ensuring a moist, melt-in-your-mouth experience.
Versatile accompaniment: The horseradish sauce is creamy with just enough bite, complementing the beef beautifully.
Impresses every time: Whether it’s a holiday or a special dinner, it’s a true showstopper.

Ingredients & Why They Work

Each ingredient in this Herb-Crusted Roast Beef with Horseradish Sauce Recipe plays a key role in creating that signature flavor. The combination of dried herbs creates an aromatic crust, the searing step builds flavor with caramelization, and the sauce cuts through the richness with its creamy tang and bite.

Flat lay of a whole raw beef tenderloin, a few dried oregano leaves, dried thyme sprigs, dried rosemary sprigs, garlic powder in a small white bowl, a small white bowl of salt crystals, a small white bowl of freshly ground black pepper, a small white bowl of golden olive oil, a few pats of fresh butter, two sprigs of fresh rosemary, four sprigs of fresh thyme, a small white bowl of creamy sour cream, a small white bowl of creamy mayonnaise, a small white bowl of grated horseradish, two whole brown eggs with clean shells placed separately, arranged with perfect symmetry on a simple white ceramic plate and white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef tenderloin: Choose a fresh, good-quality cut; it’s naturally tender and cooks evenly.
Dried oregano, thyme, rosemary: These herbs bring earthy depth and a woodsy aroma that’s classic with beef.
Garlic powder: Provides essential savory notes without overpowering.
Salt and fresh ground black pepper: The basics for seasoning—don’t skimp here to bring the flavors out.
Olive oil: Helps with searing and keeps the herbs adhering to the beef.
Butter, fresh rosemary, and thyme: Added during roasting, they infuse the meat with even more fragrance and richness.
Sour cream and mayonnaise: The creamy base in the horseradish sauce that balances heat and adds silkiness.
Horseradish: Adds that classic sinus-clearing kick to cut through the richness of the beef.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with the herb mix — sometimes I sneak in a bit of smoked paprika or swap fresh herbs for dried depending on what I have. Feel free to tweak the horseradish sauce by adding chives for freshness or a splash of lemon for brightness. This recipe is forgiving and adapts well to your personal touch.

Variation: One time, I swapped lemon thyme for regular thyme, and it added a wonderful citrusy twist that was a hit.
Dietary swap: For a lighter version, I use Greek yogurt in place of sour cream to keep that creaminess but with fewer calories.
Spice it up: A bit more horseradish or a dash of hot sauce in the sauce can really amp up the heat if you enjoy bold flavors.

Step-by-Step: How I Make Herb-Crusted Roast Beef with Horseradish Sauce Recipe

A thick, raw red meat roll is tied with white strings in several places, laid in a white cast iron pan with a black inside. The meat is topped with coarse herb and spice mix, scattered all over. The pan rests on a white marbled surface with a small white bowl of light sauce or dressing partly visible in the lower right corner. The colors are mostly red, black, and white with touches of green and brown from the herbs. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Herb Rub

Start by mixing the dried oregano, thyme, rosemary, garlic powder, salt, and freshly ground black pepper in a small bowl. This blend perfumes the beef beautifully. Rub this mix generously all over your beef tenderloin — don’t be shy, it’s what gives that wonderful crust.

Step 2: Sear for Flavor

Heat a heavy skillet until it’s smoking hot, then add olive oil. Place your beef tenderloin in and sear each side for 3 to 4 minutes, until you get a gorgeous golden crust. This step locks juices in and amps up the flavor — definitely don’t skip it!

Step 3: Add Butter and Fresh Herbs

Lower the heat slightly and toss in the butter along with fresh rosemary and thyme sprigs. As the butter melts, spoon it over the beef. This basting step enhances richness and infuses the herbs into the meat.

Step 4: Roast to Perfection

Pop the skillet into your preheated oven at 325˚F and roast the beef for about 30 minutes. Use a meat thermometer to check for an internal temperature of 135˚F to 140˚F—that’s perfect medium-rare. Remove from oven and tent with foil, letting it rest for 15 to 20 minutes so juices redistribute.

Step 5: Whip Up the Horseradish Sauce

While the beef is resting, whisk together sour cream, mayonnaise, salt, and horseradish. Taste and adjust the horseradish to your liking — I personally like a nice, bold kick here. This sauce is the perfect balance to the rich, herbaceous beef.

Step 6: Slice and Serve

Slice your tenderloin into thick medallions and serve alongside that creamy horseradish sauce. Watch your family or guests dig in and enjoy!

Top Tip

Over the years, I’ve learned that resting the roast is key to juicy beef and perfect knife work. Don’t rush this step, it really transforms the final taste and texture.

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Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way