home cooked dinners by the season

Herb Roasted Beef Tenderloin

Herb Roasted Beef Tenderloin

Serves 6 to 8


Horseradish Sauce

  • 1-1/2 cups sour cream or light sour cream
  • 1/3 cup prepared horseradish
  • 2 tablespoons chopped Italian parsley
  • Kosher salt
  • Fresh ground black pepper

For the beef

  • 3 lb center cut beef tenderloin
  • 2 tablespoons butter, softened
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried


For the Horseradish Sauce, stir together sour cream, horseradish and parsley; season with salt and pepper. Refrigerate until using.
Remove beef from the refrigerator 20-30 minutes prior to roasting. Preheat oven to 425 degrees F.
Stir together rosemary and thyme.
Sprinkle beef all over with desired amount of salt and pepper. Spread butter evenly over beef then sprinkle with rosemary thyme mixture pressing to adhere (beef can be made ahead to this point and refrigerated several hours before roasting. Remove beef from refrigerator 20-30 minutes before roasting).
Put beef on a rack and in a roasting pan or directly in the pan. Roast for 15 minutes then turn heat down to 375 degrees F. and roast until an instant reading food thermometer inserted in the thickest part of meat reads 130 to 135 degrees F. for medium rare, about 35 minutes.
Remove beef from oven; cover lightly with foil and allow "resting" in a warm place 15 minutes.
Slice beef and serve with Horseradish Sauce.