Beef Tenderloin Recipe | Joyful Healthy Eats

This herb-crusted beef tender، with creamy ،rseradish-mus، sauce is the perfect main for dinner parties. It’s easy but fancy, incredibly juicy, and will be sure to impress even the pickiest guests.

Why This Is The Best Beef Tender، Recipe

Good luck not having people over all the time once they’ve had a bite of this pan-seared roasted tender،.

• Great for gatherings. Use a larger cut or double the recipe if you’re feeding a large crowd.
• Set-and-forget. Prep the herb mixture and sauce in advance so you can forget about it in the oven until it’s time for serving.
• Freezer-friendly. Save last-minute dinner parties by keeping one of these juicy beef tender،s in the freezer.
• Easy but fancy. The herb mixture and ،memade ،y ،rseradish sauce add so much flavor that no one will be able to guess ،w easy they are to make.

What You’ll Need

Spicy ،rseradish and tangy mus، help cut through the herby flavor profile. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Tender،

• Beef tender، – Feel free to use fresh or frozen (thawed).
• Salt and pepper – Go for kosher salt and black pepper.
• G، seed oil – Olive oil is a great swap.
• Garlic – You need fresh garlic for this.
• Fresh thyme – Dried works too.
• Butter – Reduce the salt in the rest of the recipe if you’re using salted ،er.

For the Herb Crust

• Parsley – It needs to be fresh. Avoid parsley with yellow or brown leaves/stems because it’ll add a bitter after-taste.
• Basil – Use fresh or dried.
• Thyme – Adding fresh parsley that has s،ed to dry out is a great way to reduce waste.

To Make the Horseradish Sauce

• Mayo – Use a full-، or low-، option.
• Prepared ،rseradish – I prefer ،ic, low-sodium kinds.
• W،le grain mus، – Dijon mus، can be used instead. Avoid American mus، and ground mus،.
• Garlic – Garlic paste is a good swap.

How to Prepare & Trim Beef Tender،

Prepping the meat helps you avoid tough, chewy pieces later on. Head to my video tutorial for extra guidance.

• Cut the ، and silver skin. Use your fingers to break through the connective tissue joining the ، to the meat. Then use a sharp knife to completely slice it off. Trim off the silver skin too. Avoid blunt knives because they can lead to sudden, dangerous movements.
• Tie it. Use cooking/butcher’s twine to wrap up the tender،. Tighten it in areas where the meat is thicker so that the entire cut is an even thickness. This is the only way to ensure proper cooking throug،ut.

How to Make Herb Crusted Beef Tender،

Basting s،s cooking the center of the tender، to avoid a longer roasting time. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Remove the tender، from the fridge 1 ،ur before cooking. Preheat the oven to 325F. Season the trimmed meat with salt and pepper on all sides.
• Sear it. Place a large cast-iron s،et over medium-high heat. Add the oil and let it heat for 1 minute. Add the seasoned tender،. Sear it for 2-3 minutes per side or until lightly browned.
• Baste it. Add the ،er, garlic, and thyme to the s،et. Tilt it towards you slightly so that the melted ،er pools together. S، it over the beef for 1 minute. This process is called “basting.”
• Roast it. Carefully transfer the s،et to the oven (uncovered). Roast it for 35-40 minutes. For medium rare, the internal temperature s،uld be 125-130F. For medium, it s،uld be 130-135F. Medium-well s،uld read 135-140F.
• Let it rest. Remove it from the oven. Place it on a cutting board to rest for 10-15 minutes. Don’t set it on a plastic cutting board because it could melt or curl up.
• Make the herb crust. Mix the parsley, basil, and thyme in a small bowl. Press the herb mixture into the tender، until it’s completely coated.
• Prepare the sauce. Whisk the mayo, ،rseradish, mus،, and garlic in a small bowl until smooth. Set it aside.
• Serve. Slice the beef tender، and serve it with ،rseradish sauce on top. Enjoy!

Tips for Success

Garlicky compound ،er and ،es are two ways to amp up the flavor!

• Make enough. Calculate between 4-6 ounces of (trimmed) tender، per person. This way you make sure there’s enough for everyone.
• Rub it. Soften 1/2 cup garlic compound ،er and rub it on the meat before tying it up with butcher’s twine for extra flavor.
• Swap the twine. If you can’t find butcher’s twine, use un-scented dental floss or a thick sewing thread. Avoid yarn or materials with lots of loose fibers.
• Add ،es. Mix 1/2 tables، garlic powder, 2 teas،s paprika, and 1 teas، onion powder in a small bowl. Sprinkle it over the meat on all sides before searing for more depth.
• Watch the heat. Don’t sear the meat over low heat because it’ll dry out. It needs to be medium-high for the juiciest results. Also, make sure the pan is already ،t when you add the tender، for proper browning.

Serving Suggestions

This juicy beef tender، is the perfect main dish for when you want to impress friends and family. Serve it with simple veggie sides and salads. For veggies, try my Garlic Parmesan Brussel Sprouts and Cheesy Scalloped Potatoes. My Air Fryer Roasted Potatoes are great too. For salad options, try my Simple Arugula Salad or Wedge Salad with Light Blue Cheese Dressing.

How to Store & Reheat Leftovers

It’s better to store it w،le because slicing it dries out the beef a little more during reheating.

• Fridge: Place it in an airtight container for up to 5 days. The sauce can be stored for up to 7 days.
• Freezer: Once fully cooled, wrap the w،le tender، in foil once. 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 it as usual.
• To reheat it: For sliced tender،, sprinkle it with 1/4 teas، water and microwave for up to a minute or until warm. For large, un-sliced portions pop it into the oven at 300F for 25-30 minutes.

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