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Herb Roasted Tenderloin with Horseradish Cream

Mandy Tanner

Servings

6 to 8

Prep Time

30 minutes

Cook Time

1 hours

Calories

67

Cuisine

American

Category

Holiday & Special Occasion

The holidays call for something out of the ordinary. Team SRF member Mandy Tanner has created an elegant recipe to transform our already spectacular tenderloin roast into a centerpiece for a holiday feast. This simple recipe utilizes fresh ingredients to elevate our tenderloin roast to delicious heights. Mandy went into her kitchen and developed a few other recipes for savory sides so you can have a celebration that is well rounded.

Herb Roasted Tenderloin with Horseradish Cream

Ingredients

  • 1 Tenderloin Roast
  • ¼ cup Dijon mustard
  • 3 tablespoons fresh rosemary, chopped
  • 3 tablespoons fresh sage, chopped
  • 3 tablespoons fresh thyme leaves
  • 3 tablespoons fresh oregano leaves, chopped
  • 1 tablespoon kosher salt, or as desired
  • 1 tablespoon pepper, or as desired
  • Butcher’s twine, optional

Horseradish Cream

  • ½ cup sour cream
  • 2 to 3 tablespoons freshly prepared horseradish, or to taste
  • 2 teaspoon SRF Steak seasoning, or alternatively salt, pepper, and garlic powder as desired

Directions

  1. Preheat the grill or smoker to 250°F.
  2. Prepare the whole tenderloin by removing the silverskin with a boning knife.
  3. If using butcher’s twine, tie the tenderloin every few inches. This helps the beef keep a uniform shape while cooking, but is not mandatory
  4. Coat the whole tenderloin with a thin layer of Dijon mustard.
  5. Season the tenderloin with salt and pepper on all sides.
  6. Sprinkle the tenderloin with the herbs, (the Dijon will help the herbs adhere to the beef).
  7. The whole tenderloin can be prepped in advance, but should be covered and refrigerated if not cooking within an hour.
  8. When ready to cook, let the beef temper or sit at room temperature for up to an hour before cooking.
  9. Place the whole tenderloin on the grill or smoker and cook until 110 to 115°F degrees internal temperature, about 45 to 60 minutes.
  10. Remove the tenderloin and raise the heat of the grill to high temp to sear the outside and finish cooking to desired doneness, about 5 to 10 minutes. This can also be done in an oven.
  11. Allow the whole tenderloin to rest covered with a foil tent until ready to serve, or for at least 10 minutes before slicing.

  12. In a small bowl, combine all ingredients and adjust to personal taste. Store covered in the refrigerator until ready to serve.

Frequently Asked Questions

  1. What temperature should I cook a herb-roasted beef tenderloin to?

    In this recipe, Mandy Tanner cooks the tenderloin on a 250°F grill or smoker until it reaches 110 to 115°F, about 45 to 60 minutes. She then turns the heat to high and sears the outside while it finishes to your preferred doneness. Tent the roast loosely with foil and let it rest for at least 10 minutes before slicing

  2. Why remove the silverskin from a beef tenderloin?

    Silverskin is a thin, tough membrane that doesn’t break down during cooking. Trimming it away with a boning knife keeps every slice tender and helps the Dijon and fresh herbs stick directly to the meat

  3. Can I prepare herb-roasted tenderloin ahead of time?

    Yes. You can coat the tenderloin with Dijon, seasoning and herbs in advance. If you won’t cook it within an hour, cover and refrigerate it, then let it sit at room temperature for up to an hour before cooking. The horseradish cream can also be made ahead and kept covered in the refrigerator until serving.