Beef Tenderloin Recipe | Happy healthy eating

This herb-husk Boneless pieces of meat With a creamy horseradish-mustard sauce, the perfect main for a dinner party. It's simple yet fancy, incredibly juicy, and will impress even the pickiest of guests.

Why this is the best beef tenderloin recipe

People will be lucky not to linger after a bite of this pan-seared roasted tenderloin.

• Great for gatherings. Use a larger cut or double the recipe if you are feeding a large crowd.
• Set-and-forget. Prepare the herb mixture and sauce in advance so you can forget it in the oven until it's time to serve.
• Freezer-friendly. Save last-minute dinner parties by keeping one of these juicy beef tenderloins in the freezer.
• Simple but fancy. The herb blend and homemade spicy horseradish sauce add so much flavor that one would never guess how easy they are to make.

What you will need

Spicy horseradish and tangy mustard herbs help cut through the flavor profile. Scroll down to the recipe card at the bottom of the post for exact amounts.

For the tenderloin

• Boneless pieces of meat – Feel free to use fresh or frozen (thawed).
• salt and pepper – Go for kosher salt and black pepper.
• Grape seed oil- Olive oil is a great swap.
• garlic – For this you need fresh garlic.
• fresh thyme – Also works dry.
• butter- If you use salted butter, reduce the salt in the rest of the recipe.

For the herb crust

• Parsley – It must be fresh. Avoid parsley with yellow or brown leaves/stems as it will add a bitter taste.
• Mint – Use fresh or dried.
• Thyme – Adding fresh parsley that has started to wilt is a great way to reduce waste.

To make the horseradish sauce

• Mayo – Use a full fat or low fat alternative.
• Prepared Horseradish – I prefer the organic, low-sodium kind.
• Whole Grain Mustard – Dijon mustard can be used instead. Avoid American mustard and ground mustard.
• garlic – Garlic paste is a good substitute.

How to prepare and trim beef tenderloin

Preparing the meat helps you avoid tough, chewy pieces later. my head Education through film For additional instructions.

• Cut fat and silver skin. Use your fingers to break the connective tissue that binds the fat to the meat. Then cut it completely using a sharp knife. Trim off the silvery skin as well. Avoid blunt knives as they can lead to sudden, dangerous movements.
• Tie it up. Use cooking/butcher's twine to wrap the tenderloin. Tighten it where the meat is thick so that the entire cut is of uniform thickness. This is the only way to ensure proper cooking throughout.

How to Make Herb Crusted Beef Tenderloin

Basting starts cooking in the center of the tenderloin so it doesn't overcook. Scroll down to the recipe card below the post for more detailed instructions.

• Prepare the oven. Remove the tenderloin from the refrigerator 1 hour before cooking. Preheat oven to 325F. Season the minced meat on all sides with salt and pepper.
• Sweep it up. Place a large cast-iron skillet over medium-high heat. Add oil and let heat for 1 minute. Add seasoned tenderloin. Cook it for 2-3 minutes per side or until light brown.
• Bust it. Add the butter, garlic and thyme to the pan. Tilt it slightly towards you so that the melted butter pools together. Spoon it over the beef for 1 minute. This process is called “busting”.
• fry up Carefully transfer the skillet to the oven (not shown). Roast it for 35-40 minutes. For medium rare, the internal temperature should be 125-130F. For medium, it should be 130-135F. Medium-well should read 135-140F.
• Let it rest. Remove it from the oven. Place it on a cutting board to rest for 10-15 minutes. Do not set it on a plastic cutting board as it may melt or curl.
• Make the herb crust. Mix the parsley, basil and thyme in a small bowl. Press the herb mixture into the tenderloin until it is completely coated.
• Prepare the sauce. Whisk mayo, horseradish, mustard, and garlic in a small bowl until smooth. Set it aside.
• serve Slice the beef tenderloin and serve with the horseradish sauce on top. Enjoy!

Tips for success

Garlicky compound butter and spices are two ways to enhance flavor!

• Make enough. Count on 4-6 ounces (trimmed) of tenderloin per person. That way you make sure there is enough for everyone.
• Rub it. Soften 1/2 cup garlic compound butter and rub it into the meat before tying it with butcher's twine for extra flavor.
• Swap the yarn. If you can't find butcher's twine, use scented dental floss or a coarse sewing thread. Avoid yarns or materials with lots of loose fibers.
• Add spices. Mix 1/2 tablespoon garlic powder, 2 teaspoons paprika, and 1 teaspoon onion powder in a small bowl. Drizzle it all over the meat before searing for added depth.
• See the heat. Do not strain the meat on low heat as it will dry out. It should be medium-high for juicy results. Also, make sure the pan is already hot when you add the tenderloin for proper browning.

Serving advice

This juicy beef tenderloin is the perfect main course when you want to impress friends and family. Serve with a simple veggie side and salad. For veggies, try mine Garlic Parmesan Brussels Sprouts And Cheesy Scalloped Potatoes. my Air Fryer Roasted Potatoes Also great. For a salad alternative, try mine Simple Arugula Salad or Wedge salad with light blue cheese dressing.

How to store and reheat leftovers

It's best to store it whole because the beef dries out a bit more when reheated.

• Fridge: Store it in an airtight container for up to 5 days. The sauce can be stored for up to 7 days.
• Freezer: Once completely cool, wrap the entire tenderloin once in foil. Then wrap it in plastic wrap. Place it in a freezer-friendly bag. Freeze for up to 3 months. Thaw it overnight in the fridge and reheat as usual.
• To reheat it: Break up into pieces and sprinkle with 1/4 teaspoon of water in the microwave for one minute or until heated through. For large, chunky portions pop it in the oven at 300F for 25-30 minutes.

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