Best 7 Beef Tenderloin With Thyme Horseradish Cream Recipes

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Indulge in a culinary masterpiece with our exquisite Beef Tenderloin with Thyme Horseradish Cream recipe. This dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. The tenderloin, known for its exceptional tenderness and juiciness, is expertly cooked to your desired doneness, ensuring a perfect bite every time. The thyme horseradish cream sauce adds a delightful tang and complexity to the dish, creating a harmonious balance of flavors. Accompanying the tenderloin are roasted vegetables, adding a vibrant array of colors and flavors to your plate. This recipe also includes a delectable Twice-Baked Potato Gratin and Sautéed Green Beans, providing a complete and satisfying meal that will impress even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM



Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

Steps:

  • Special Equipment: food processor
  • Preheat oven to 350 degrees F.
  • Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
  • Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
  • Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
  • Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
  • Horseradish Cream:
  • In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
  • Yield: 1/2 cup

HORSERADISH-ENCRUSTED BEEF TENDERLOIN



Horseradish-Encrusted Beef Tenderloin image

Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. -Laura Bagozzi, Dublin, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 whole garlic bulb
1 teaspoon olive oil
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup soft bread crumbs
1 beef tenderloin roast (3 pounds)

Steps:

  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 119mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic exchanges

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

Steps:

  • Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
  • Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
  • For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
  • Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
  • Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
  • Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

BEEF TENDERLOIN WITH HORSERADISH CREAM



Beef Tenderloin with Horseradish Cream image

Treat your family with this beef tenderloin served with horseradish cream - a tasty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 10

Number Of Ingredients 13

3 lb beef tenderloin, trimmed of fat
1 cup molasses
2/3 cup olive oil
1/2 cup soy sauce
1/2 cup chopped shallots
4 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme leaves
1 container (8 oz) sour cream
1/4 cup whipping cream
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix molasses, 1/2 cup of the oil, the soy sauce, shallots, garlic and 2 tablespoons each of the parsley and thyme; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
  • Heat oven to 425°F. Remove beef from marinade; discard marinade. In 12-inch nonstick skillet, heat remaining oil over medium-high heat. Add beef; cook 8 minutes or until browned on all sides. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
  • Roast uncovered 15 minutes or until thermometer reads 135°F (medium-rare). Cover beef loosely with foil; let stand 20 minutes or until thermometer reads 140°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
  • Meanwhile, in small bowl, mix sour cream, whipping cream, horseradish, salt, pepper and remaining 1 tablespoon each parsley and thyme.
  • Cut beef into 1/2-inch slices. Serve with horseradish cream.

Nutrition Facts : Calories 288, Carbohydrate 8 g, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 317 mg

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE



Beef Tenderloin with Sour Cream-Horseradish Sauce image

This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!

Provided by Shelly

Categories     Beef Tenderloin

Time 4h35m

Yield 8

Number Of Ingredients 9

1 cup chopped fresh flat-leaf parsley
½ cup butter, softened
6 tablespoons Dijon mustard, divided
2 tablespoons whole green peppercorns, coarsely ground
2 tablespoons whole pink peppercorns, coarsely ground
2 teaspoons coarse kosher salt, or to taste
1 (3 pound) beef tenderloin, trimmed
1 (8 ounce) container sour cream
2 tablespoons prepared horseradish

Steps:

  • Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
  • Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
  • Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
  • When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  • Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
  • Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
  • Serve with the sour cream-horseradish sauce.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g

HORSERADISH CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM



Horseradish Crusted Beef Tenderloin With Horseradish Cream image

Chateaubriand is wonderful for that special day! Saw this on Cook's Illustrated. I did tweak a bit. If using dried herbs use about 2 tablespoons dried herbs of choice not 1/2 cup. But I do suggest the fresh over dried every time. Also make sure your dried herbs are very fresh and aromatic.

Provided by Rita1652

Categories     Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed
kosher salt
1/4 cup panko breadcrumbs
1/4 cup dehydrated potato flakes or 1/4 cup potato chips, crushed
2 teaspoons vegetable oil
fresh cracked black pepper, to taste
1 small shallot, minced
2 garlic cloves, minced
2 tablespoons prepared horseradish
1/2 cup chopped fresh herb (Pick your favorites parsley, thyme, rosemary, oregano)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/4 ounce gelatin powder
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon Dijon mustard

Steps:

  • Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400*F.
  • Meanwhile prepare Cream:.
  • Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
  • Transfer to serving bowl and refrigerate at least 30 minutes.
  • Crispy Crust:.
  • Toss bread crumbs and potato flakes with 2 teaspoons oil, and 1/4 teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
  • OPTIONAL: If using chips add them after browning the panko.
  • Transfer to bowl and toss with shallot, garlic, horseradish, and herbs. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with fresh cracked black pepper.
  • Browning:.
  • Heat 1 tablespoon peanut oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
  • Glue for Crust:.
  • Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
  • FYI: Do not let this sit it has to be spread as soon as mixed.
  • Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
  • Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125*F for medium-rare, 25 to 30 minutes.
  • Transfer roast to carving board and let rest 20 minutes. Horseradish cream:.
  • Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.

BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM



Beef Tenderloin with Garlic Horseradish Cream image

Provided by Tom Perini

Categories     Milk/Cream     Garlic     Roast     Quick & Easy     Father's Day     Dinner     Horseradish     Beef Tenderloin     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 19

For sauce
1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper
For tenderloin
1 (3-pound) center-cut beef tenderloin roast, tied
1/2 cup cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons salt
3/4 teaspoon cornstarch
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
3/4 teaspoon paprika (not hot)
1 tablespoon olive oil
Special Equipment
a roasting pan with a rack; an instant-read thermometer

Steps:

  • Make sauce:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
  • While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
  • Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
  • Stir garlic mixture into cream, then chill until ready to use.
  • Roast tenderloin:
  • Increase oven temperature to 475°F.
  • Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.
  • Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and avoid any scrambling during the cooking process.
  • Choose a high-quality tenderloin: The quality of your beef tenderloin will greatly impact the final dish. Look for a tenderloin that is well-marbled and has a deep red color.
  • Sear the tenderloin properly: Searing the tenderloin creates a flavorful crust and helps to lock in the juices. Make sure your pan is hot before adding the tenderloin, and sear it for 2-3 minutes per side.
  • Use a meat thermometer: Cooking the tenderloin to the proper temperature is essential. Use a meat thermometer to ensure that the internal temperature reaches 135°F for medium-rare or 145°F for medium.
  • Let the tenderloin rest: After cooking, let the tenderloin rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Beef tenderloin with thyme horseradish cream is an elegant and delicious dish that is perfect for a special occasion. By following these tips, you can ensure that your tenderloin is cooked to perfection and that the flavors of the thyme, horseradish, and cream complement each other perfectly. So next time you're looking for a special dish to impress your friends and family, give this recipe a try!

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