Herb Crusted Beef Tenderloin with Horseradish Gorgonzola Cream Sauce
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An oven roasted herb crusted beef tenderloin is a show stopping dinner recipe, served with a mouth-watering creamy horseradish gorgonzola sauce.
Today’s post is sponsored by my friends at the California Beef Council!
It’s the holiday season and whether you’re hosting a dinner party for friends or a Christmas dinner with family, a beef tenderloin is an impressive main course for your dinner!
For this recipe, I rubbed the beef tenderloin with a peppery, balsamic herb rub then finished the tenderloin with a horseradish herb butter and an amazing horseradish gorgonzola cream sauce (seriously, I could eat that sauce with a spoon!)
You can serve the cream sauce right over the tenderloin or on the side.
When looking for a center cut beef tenderloin, talk to your butcher. I asked the butcher at my local grocery store and he was able to go to the back and cut the perfect one for me!
Roasting the herb crusted beef tenderloin in the oven low and slow allows for the flavors of the balsamic herb rub to cook into the beef. You’re also able to gauge the internal temperature of the beef tenderloin better when cooking at a lower temperature so you’re less likely to overcook your tenderloin.
This herb crusted beef tenderloin is so tender, juicy and flavorful! It’s melt-in-your-mouth goodness, then you top it with that amazing cream sauce and WOW, I’m telling you, everyone at your dinner table will be beyond impressed!
Table of contents
Ingredients
- Center cut beef tenderloin – remember to ask your butcher if they are able to cut this for you, if you don’t see it on the meat aisle at the grocery store. Buying a center-cut tenderloin, means that it should be the same size and shape from end-to-end.
- Kosher salt
- Black pepper
- Balsamic vinegar
- Olive oil
- Fresh rosemary – dried rosemary and thyme can also be substituted in the rub, if fresh isn’t available.
- Fresh thyme
- Garlic
- Shallot
- Butter
- Horseradish – for this recipe you’ll want prepared horseradish from a jar. You do not want cream horseradish.
- Half and half
- Gorgonzola cheese
Step by step instructions
- Season the beef tenderloin. Sprinkle with kosher salt and black pepper. Place on a wire rack on a foil lined baking sheet and let rest for 10 minutes. In a small bowl, whisk the balsamic vinegar and olive oil together. Add the rosemary, thyme, and the crushed garlic. Rub this mixture on the beef tenderloin.
- Bake. Place the beef tenderloin in a preheated 225°F oven for 60-90 minutes, or until a thermometer inserted in the center reaches between 120-125°F. Remove from the oven and let rest for 10 minutes. Switch the oven from bake to broil on high.
- Butter and broil. In a medium skillet over high heat, add the butter. Once the butter is bubbling, add thyme, rosemary, and prepared horseradish, simmer 30-60 seconds. Spoon the herbed butter over the tenderloin and return to the oven, 6 inches under the broiler for 1-2 minutes.
- Let it rest. Remove from the oven, transfer to a cutting board and let sit for 5-10 minutes before slicing.
- Make the sauce. Add the olive oil to a large skillet over medium heat. Add the shallots and cook for 30 seconds, then mix in the garlic and cook for an additional 30 seconds. Stir in the half and half and simmer for 1 minute, add the prepared horseradish and gorgonzola, simmer, stirring constantly until the gorgonzola is melted into the sauce.
- Garnish and serve! Slice the beef into 1 inch slices, drizzle with the sauce, and enjoy!
Frequently asked questions
- Is beef tenderloin the same as filet mignon? The tenderloin is a large tender cut of beef that includes the filet.
- Should you sear beef tenderloin before roasting? It is unnecessary to sear the tenderloin before baking. You will create the amazing crust at the end under the broiler.
- Do you cook a beef tenderloin covered or uncovered? For the best outer crust, make sure to bake your beef tenderloin uncovered.
What to serve with it
Impress your dinner guests with an amazing feast! Pair this dish with any of the following recipes.
- Brussel Sprout Casserole with Mushrooms
- Broccoli Cheese Casserole
- Green Beans with Bacon, Pecans & Blue Cheese
- Instant Pot Mashed Potatoes
- Cheesy Mashed Cauliflower
- Butternut Squash Risotto
More beef recipes to try
There are so many easy and delicious ways to cook with beef, check out all of these popular recipes.
- Slow Cooker Beef Ragu
- Beef Wellington
- Smoked Prime Rib
- Grilled New York Strip Steak with Peppercorn Crust
- Sirloin Steak Marinade
- Beef Barbacoa Tacos
- Sous Vide Tri Tip
- Beef Stir Fry
- Roasted Bone-In Prime Rib
Herb Crusted Beef Tenderloin with Horseradish Gorgonzola Cream Sauce
Ingredients
Herb Crusted Beef Tenderloin
- 3-4 lb center cut beef tenderloin
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 6 sprigs fresh rosemary , divided
- 6 sprigs fresh thyme , divided
- 6 cloves garlic, crushed
- 4 tbsp butter
- 1 tsp horseradish
Horseradish Gorgonzola Sauce
- 1 tbsp olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- ½ cup half and half
- ½ tbsp horseradish
- ½ cup crumbled gorgonzola cheese
Instructions
Herb Crusted Beef Tenderloin
- Season the beef tenderloin with the kosher salt and black pepper.
- Place the beef tenderloin on a wire rack on a foil lined baking sheet and let rest for 10 minutes.
- Preheat the oven to 225°F.
- In a small bowl, whisk the balsamic vinegar and olive oil together.
- Add 4 sprigs of the rosemary, chopped, 4 sprigs of the thyme, chopped, and the crushed garlic to the balsamic olive oil mixture.
- Rub this mixture on the beef tenderloin.
- Place the beef tenderloin in the oven for 60-90 minutes, or until a thermometer reaches between 120-125°F.
- Remove from the oven and let rest 10 minutes.
- Turn the oven from bake to broil on low.
- In a medium skillet over high heat, add the butter.
- Once the butter is bubbling, add the remaining 2 sprigs fresh thyme, chopped, 2 sprigs rosemary, chopped and 1 tsp horseradish, simmer 30-60 seconds.
- Remove from the heat and spoon the horseradish herb butter evenly over the beef tenderloin.
- Place the beef tenderloin back into the oven, 6 inches under the broiler for 1-2 minutes.
- Remove from the oven, transfer to a cutting board and rest for 5-10 minutes before slicing.
Horseradish Gorgonzola Sauce
- While the beef tenderloin is resting, prepare the horseradish gorgonzola sauce by adding the olive oil to a large skillet over medium heat.
- Once the oil is heated, add the shallots and cook for 30 seconds, add the garlic and cook for an additional 30 seconds.
- Stir in the half and half and simmer for 1 minute, add the horseradish and gorgonzola, simmer, stirring constantly until the gorgonzola is melted into the sauce.
- Remove the sauce from the heat and serve drizzled over the sliced beef tenderloin or on the side.
- Slice the beef tenderloin into approximately 1 inch slices.
Nutrition Facts
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2 Comments on “Herb Crusted Beef Tenderloin with Horseradish Gorgonzola Cream Sauce”
Love this recipe but had a question I want to make a hole tenderloin can u tell me would it be the same time and degre
Hi Heather, this recipe is for a 3-4 pound beef tenderloin, which cooks for 60-90 minutes. If you have a larger tenderloin, I’d recommend adding 15-20 minutes of cooking time per pound and to continue checking the internal temperature, until it reaches between 120-125°F. Enjoy!