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

Description

This Roast Beef Tenderloin with Horseradish recipe features a perfectly seasoned and tender beef tenderloin roasted to juicy perfection, served with a creamy and spicy horseradish sauce. It's an elegant and flavorful main course ideal for special occasions or a gourmet dinner.

Ingredients

Scale

Beef Tenderloin and Seasoning

4 pound whole beef tenderloin
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons olive oil
3 tablespoons butter
2 sprigs fresh rosemary
4 sprigs fresh thyme

Horseradish Sauce

½ cup sour cream
2 tablespoons mayonnaise
½ teaspoon salt (or to taste)
Horseradish (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 325˚F to prepare for roasting the beef tenderloin.
Season Tenderloin: In a small bowl, combine dried oregano, thyme, rosemary, garlic powder, salt, and black pepper. Pat the beef tenderloin dry and coat it evenly with this herb mixture.
Sear Tenderloin: Heat a heavy-bottomed skillet over high heat. Once hot, add the olive oil and then place the tenderloin in the skillet. Sear each side for 3 to 4 minutes until it develops a golden brown crust.
Add Butter and Herbs: Add the butter, fresh rosemary, and fresh thyme to the skillet. After the butter melts, spoon the aromatic melted butter over the tenderloin to enhance flavor.
Roast Beef: Transfer the skillet to the preheated oven and roast the tenderloin for 30 minutes or until the internal temperature reaches between 135˚F and 140˚F for medium-rare doneness.
Rest Beef: Remove the skillet from the oven. Transfer the beef to a cutting board and tent it loosely with foil. Let it rest for 15 to 20 minutes to allow the juices to redistribute.
Prepare Horseradish Sauce: While the tenderloin rests, whisk together sour cream, mayonnaise, salt, and horseradish in a small bowl. Adjust horseradish quantity to your heat preference and salt to taste.
Serve: Slice the rested beef tenderloin into portions and serve with the prepared horseradish sauce on the side.

Notes

For best flavor, use fresh herbs if available to enhance the aroma of the beef.
Resting the meat is crucial to keep it juicy and tender when sliced.
Adjust horseradish amount in the sauce to control the spice level according to your taste preferences.
If you don't have a heavy-bottomed skillet, use a cast-iron pan to get a good sear on the meat.
Use a meat thermometer to check the internal temperature for perfect doneness every time.

Nutrition

Serving Size: 1 serving
Calories: 610 kcal
Sugar: 1 g
Sodium: 495 mg
Fat: 52 g
Saturated Fat: 21 g
Unsaturated Fat: 31 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 143 mg