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Beef Tenderloin with Fresh Herbs and Horseradish

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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.

Source: Everyday Food, December 2008
Total Time Prep Servings

Ingredients

Directions

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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Reviews

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  • BJOHN80312
    26 DEC, 2012
    Made this for Christmas and it was excellent!! Great flavors and quick cooking! Turned out the perfect medium that we love.
    Reply
  • Edna2
    4 JAN, 2012
    After 40 minutes my roast was still RAW. Ruined my dinner party. Also there is a discrepancy in the herb measurements, one place says tsp, the other TBS. VERY disappointed!
    Reply
  • Edna2
    4 JAN, 2012
    After 40 minutes my roast was still RAW. Ruined my dinner party. Also there is a discrepancy in the herb measurements, one place says tsp, the other TBS. VERY disappointed!
    Reply
  • wheatond
    15 FEB, 2009
    I just checked out your recipe, both in the magazine and online, and think you have a typo in step 3 of the directions. 2 tablespoons of salt sounds excessive and 2 tsp of rosemary and thyme do not match your ingredients list.
    Reply

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