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Beef Tenderloin with Fresh Herbs and Horseradish


The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, December 2008


  • 1/4 cup olive oil
  • 1/2 cup prepared white horseradish, squeezed dry
  • 3 tablespoons grainy mustard
  • 2 garlic cloves, minced
  • 1 beef tenderloin, trimmed (about 4 pounds)
  • Coarse salt and ground pepper
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons fresh thyme leaves, chopped


  1. In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).

  2. Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.

  3. Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.

  4. Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.

Cook's Notes

For the juiciest beef, cook the tenderloin to the temperature specified, and be sure to let it rest before slicing.

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