FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Gluten Free > Roasted Beef Tenderloin (VIDEO)

Roasted Beef Tenderloin (VIDEO)

Roasted Beef Tenderloin is a showstopper! This tried and true method is easy (no marinating required), and produces melt-in-your-mouth tender and flavorful beef. Pair it with creamy horseradish sauce for an unforgettable dinner.

This is a special occasion recipe, perfect for a date night in or Valentines Day. It is on the same level as our popular Filet Mignon in Cream Sauce, succulent Broiled Lobster Tails or the ever impressive Prime Rib.

Roasted Beef Tenderloin Sliced into medallions on a cutting board

This post may contain affiliate links. Read my disclosure policy.

We included Amazon affiliate links for tools used in this recipe. 

Beef Tenderloin Recipe:

A filet of beef is a pricey, but don’t let that intimidate you. We’re sharing everything from how to trim, tie and how to cook beef tenderloin. Watch the video and you will realize how easy it is to achieve restaurant quality results.

Up close slices of roasted beef tenderloin

This beef tenderloin is fork tender and every bite has fantastic flavor from the garlic herb crust. Adding horseradish to the rub adds another subtle layer of memorable flavor (don’t skip it!).

Ingredients for beef tenderloin recipe with filet of beef, garlic, butter, horseradish sauce, thyme and rosemary

How to Trim Beef Tenderloin:

If you see shiny “silver skin” on your beef tenderloin, you will want to trim that away as it is fibrous and chewy connective tissue that won’t allow flavor to penetrate your tenderloin.

  • Slide tip of knife just under connective tissue
  • Keep knife tip close to surface of the meat to minimize meat loss
  • Use your other hand to pull connective tissue tight against the blade
  • Slide the knife angled away from the meat until it exits

*Also trim away excess fat from tenderloin – unlike most steaks, fat is unnecessary on beef tenderloin.

Step by step tutorial for how to trim beef tenderloin with a knife

How to Tie a Beef Tenderloin:

Tying a tenderloin is important for even cooking. It makes the thickness more uniform and if you have a thin end on one side, you can tuck it under the tenderloin and tie to secure it in place, otherwise one end will be raw and the other over-cooked. A butcher can do this for you. Watch the video recipe for a full demonstration.

  • Use a kitchen string to loop around one of the tenderloin and tie a snug knot
  • Loop the string around your left hand and pull that loop over your tenderloin
  • Repeat the loops, spacing 1-inch apart and tightening each one snugly
  • Tie off the end with a knot after 5-6 loops

How to tie beef tenderloin with kitchen string tutorial

Serve Beef Tenderloin With:

How to serve roasted beef tenderloin with horseradish sauce

Watch Natasha Make Roasted Beef Tenderloin:

Make this and you will be known for your beef tenderloin!

Beef tenderloin sliced from a whole filet of beef on cutting board

Roasted Beef Tenderloin

4.97 from 26 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef. 

Author: Natasha of Natashaskitchen.com
Skill Level: Easy
Cost to Make: $45-$55
Keyword: beef tenderloin, filet of beef
Cuisine: American
Course: Dinner, Main Course
Calories: 452 kcal
Servings: 6 people

Ingredients

  • 2 lb beef tenderloin trimmed and tied
  • 2 Tbsp unsalted butter room temperature
  • 1 Tbsp prepared Horseradish strained
  • 2 garlic cloves
  • 1 Tbsp fresh rosemary leaves
  • 1/2 Tbsp fresh thyme leaves
  • 1 1/2 tsp salt
  • 1 tsp black pepper

Instructions

  1. Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.

  2. Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
  3. Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F). 

  4. Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.

Recipe Notes

Beef Tenderloin Temperature Chart:

  • 22-23 min for rare (120-125˚F),
  • 24-26 min medium-rare (130-135˚F)
  • 28-30 min for medium doneness (138-140˚F) - what we aim for.
  • 30-32 min for medium-well doneness (140-145˚F) - USDA recommends 145˚F.
  • 33-35 min for well done (150˚F) - don't do this to your meat

*Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.

Nutrition Facts
Roasted Beef Tenderloin
Amount Per Serving
Calories 452 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 15g94%
Cholesterol 116mg39%
Sodium 666mg29%
Potassium 465mg13%
Carbohydrates 1g0%
Protein 27g54%
Vitamin A 145IU3%
Vitamin C 1.9mg2%
Calcium 15mg2%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Years ago, my husband and I stopped going out for Valentines Day after a bad restaurant experience (the busiest and worst day to go out to eat in my experience), and we’ve enjoyed our date-nights-in ever since! Are you going out or cooking in for Valentines Day? I’d love to know what you’re cooking up!

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Robert backus
    July 1, 2020

    Thank you I never cooked beef tenderloin befor your instructions
    Worked great ” I was a little confused about how too prepare the horse radish but figured I out
    Looking forward to more of easy
    Recipe “. Thabks agin Natasha.

    Reply

    • Natasha's Kitchen
      July 1, 2020

      You’re very welcome and thanks for the feedback!

      Reply

  • Marie O.
    May 12, 2020

    This was SO easy and DELISH!!! Hardest part was tying string on roast and that was not hard either. Thank you!!!

    Reply

    • Natasha's Kitchen
      May 12, 2020

      You’re welcome, Marie. Thanks for giving this recipe great feedback!

      Reply

  • DW
    April 29, 2020

    Where is this serving slider you mentioned? I looked everywhere and can’t find it

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi DW, scroll down to the printable recipe card. Where is says “servings: 6 people” Click the red “6” and that will make a slider appear allowing you to slide left or right to the number of servings desired. I hope that helps.

      Reply

  • Chrissy
    April 8, 2020

    Hello Natasha, many thanks for the recipe. I will not find the horse radish, what can I use in its place ?

    Reply

    • Natasha
      April 8, 2020

      Hi Chrissy, the horseradish does add a unique flavor that is hard to match, but you can omit it and use a tad more butter instead. It will still be delicious. You might add an extra garlic clove or two.

      Reply

  • Addie Calvitt
    February 19, 2020

    The nutrition information given does not include the serving size. I am guessing about 3-1/2 ounces per serving?

    Reply

    • Natashas Kitchen
      February 19, 2020

      Hi Addie, I have that info in the recipe card at the bottom of the recipe post. This recipe serves 6. It can also depend on how many meats you are serving.

      Reply

      • Krissy
        June 22, 2020

        I’m excited to make this. I adjusted the slide to 15 people. I see the ingredients adjusted, but does that change the cooking time? Thank you.

        Reply

        • Natasha
          June 22, 2020

          Hi Krissy, only the ingredient measurements in the ingredient list will be adjusted. There’s no way to adjust the written instructions at this time. I would highly recommend using an oven-safe thermometer.

          Reply

  • Lynne
    February 19, 2020

    Love your recipes. Thanks for sharing

    Reply

    • Natashas Kitchen
      February 19, 2020

      That’s so awesome!

      Reply

  • Casey Coleman
    February 12, 2020

    Made this at Christmas and LOVED it! Then, LOST IT and have been searching for 30 minutes…. finally found it! I could have hugged the computer haha

    Reply

    • Natasha's Kitchen
      February 12, 2020

      Haha glad you found the recipe again, Casey! Happy cooking.

      Reply

  • Patricia Carrico
    February 10, 2020

    I know oven said to 500 but I got a lot of smoke from bottom of pan. Turned to 450 and added water to bottom of pan. Waiting to try it

    Reply

    • Natashas Kitchen
      February 10, 2020

      Hi Patricia. The higher heat could be causing the smoking. I do get a little bit of smoke, so I turn on my fan above the range before I pull it from the oven. It may help to reduce the heat to 450˚F and bake slightly longer (testing with a thermometer to ensure doneness).

      Reply

  • Linda Beckelman
    February 7, 2020

    I need to serve 12 people. Could I cook two tenderloins 21/2-3 lbs each following your recipe and temperatures at the same time?

    Reply

    • Natashas Kitchen
      February 7, 2020

      Hi Linda, I bet that would work. I do have the recipe serving size slider option available on the printable version of this recipe. You can increase it to however many you would like to serve and the ingredients list will update. I hope that helps.

      Reply

  • Linda
    February 4, 2020

    Costco has lovely Beef Tenderloins. Also great for slicing up for steaks.

    Reply

    • Natashas Kitchen
      February 4, 2020

      Thanks for sharing that awesome tip with us!

      Reply

  • Eileen
    February 4, 2020

    Any tips for making this a day ahead and slice on the thin side to place on crostini for a heavy appetizer

    Reply

    • Natashas Kitchen
      February 4, 2020

      Hi Eileen, I love that idea! If you are planning on serving it warm I would encourage you to not overheat or overcook it to avoid dried-out meat.

      Reply

      • Eileen
        February 4, 2020

        Thank you for getting back to me so quickly. I plan to serve the meat at room temperature along with the horseradish sauce – giving guests the opportunity to put a dab of sauce on the crostini and then top it with a slice of the beef.

        Reply

  • Rose
    January 24, 2020

    Not a fan of rosemary. What can I use in its place? Thank you.

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Rose, we love it with rosemary but you are welcome to omit or substitute that. Thyme, tarragon, and savory are workable alternatives.

      Reply

  • Angie
    January 19, 2020

    Made this last night and it was perfect. Tender and mouthwatering. Will definitely use this recipe again. And so easy.

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, Angie!

      Reply

  • Dee Chambers
    January 15, 2020

    Hello, I’ve never seen beef tenderloin for sale in the stores and I’ve looked for it for quite a while. We don’t have any butcher shops around any idea on how to find it or is it listed under a different name?

    Reply

    • Natasha
      January 15, 2020

      Hi Dee, it’s also known as filet steak, filet of tenderloin, or filet mignon.

      Reply

      • Dee Chambers
        January 15, 2020

        Thank you!! So anxious to try this! I have only seen Filet Mignon already sliced for steaks. Maybe I will ask next time I’m there if it’s available in a roast form.

        Happy Holidays!

        Reply

  • Des
    January 14, 2020

    I’m making this tenderloin for my wife tonight,I can’t wait,thankyou for all your videos,you make cooking so much fun,and easy,,,,yea,wish me luck

    Reply

    • Natashas Kitchen
      January 14, 2020

      That’s so awesome! I hope she loves this recipe!

      Reply

  • Rose McCann
    January 13, 2020

    I made this last night, my tying wasn’t as good as yours but followed your recipe exactly and it turned out perfect, so tender and flavourful, will certainly be making again and will add the horseradish sauce.

    Reply

    • Natashas Kitchen
      January 13, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Nieves
    January 2, 2020

    Made your tenderloin, lobster tails and asparagus for Christmas Eve, they were perfect and delicious, thank you! Keep those great recipes coming

    Reply

    • Natashas Kitchen
      January 2, 2020

      That sounds like the perfect way to start the new year! Thank you so much for sharing that with me!

      Reply

  • KB
    January 2, 2020

    Natasha,
    Would you salt/pepper this before adding the butter/horseradish mixture? other recipes I’ve read say its important to salt this cut of meat.

    Reply

    • Natashas Kitchen
      January 3, 2020

      Hi KB, step two includes salt and pepper in the rub.

      Reply

  • Lori
    December 31, 2019

    This was an absolutely fantastic meal!! The beef was so tender and tasty. I will definately be making this again!

    Reply

    • Natashas Kitchen
      December 31, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Lori!

      Reply

  • Betty
    December 24, 2019

    Hi Natashia,

    Why unsalted butter??

    Reply

    • Natasha
      December 24, 2019

      Hi Betty, we always use unsalted butter so we can control the amount of salt in the recipe. Salted butter will work fine here.

      Reply

  • Marilou
    December 23, 2019

    Hi. I couldn’t find Prepared Horseradish, the store only has creamy horseradish. Can I use this instead?
    Thanks!
    Marilou

    Reply

    • Natasha
      December 24, 2019

      Hi Marilou, the store-bought creamy horseradish is an already made horseradish sauce. I’m not sure how it would taste adding the rest of the ingredients and it probably varies by brand also. If you experiment with it following this recipe, please let me know. You might need more of it to get that horseradish bite or it may be bland since it isn’t as concentrated as prepared horseradish.

      Reply

  • Diane
    December 23, 2019

    What do you mean by “strained horseradish”?

    Reply

    • Natasha
      December 23, 2019

      Hi Diane, I mean if there is extra liquid in your prepared horseradish to strain it so you aren’t adding extra water to the mixture. Sometimes water will pool at the top of the jar of horseradish (like with sour cream) and you want to avoid that extra liquid in the recipe.

      Reply

      • Diane
        December 24, 2019

        Thanks, love your recipes!

        Reply

  • Elinor Vavoules
    December 22, 2019

    Hi. We’re planning on making this with a 8 1/2 lb (before trimming fat) beef tenderloin, With the horseradish sauce on the side. We also wanted to use your mushroom wine sauce on the side. My questions are do I really triple the salt or will it be too salty and is it ok to make the garlic wine sauce on side without sautéing the meat in the pan first (maybe changing the flavor). We made the filet mignon in mushroom wine sauce last week as a trial run and it was delicious but it would be hard to do with a houseful of people (over 30). Thanks for any advice you can give. Happy Holidays!

    Reply

    • Natasha
      December 23, 2019

      Hi Elinor, it may be too much salt. I would probably go with doubling the seasoning (max 2.5 times the recipe) or it may be too salty. Is your roasting pan safe to put on the stovetop afterward to deglaze? If so, you can remove the roast from the pan and deglaze the drippings on the stove to make a gravy out of them. Or you can pour in just enough boiling hot water to loosen the bits up from the bottom and use them like a beef broth in a gravy.

      Reply

  • Marilyn
    December 19, 2019

    Is there any difference in the recipe when using an electric oven vs. gas? Such as the placement of the meat in the oven or the temperature? Please advise. Thank you and happy holidays!

    Reply

    • Natasha
      December 21, 2019

      Hi Marilyn, I would still follow the same instructions for a gas oven as a conventional electric oven (ours is electric). Since not all ovens are created equal, I would definitely use an oven-safe meat thermometer to double-check the meat for doneness.

      Reply

      • Marilyn
        December 25, 2019

        I’ve made beef tenderloin in the past and it was always dried out. This is an awesome recipe! Everyone raved. Thanks so much!

        Reply

        • Natashas Kitchen
          December 26, 2019

          Hi Marilyn, I’m so glad you enjoyed it! Thank you for the wonderful review!

          Reply

  • Sheri
    December 18, 2019

    What type of pan do you bake the beef tenderloin in? Would it be ok to use a cast iron pan or does it need to have a rack? Can’t wait to try it!

    Reply

    • Natashas Kitchen
      December 18, 2019

      Hi Sheri, I recommend watching the video to this recipe. We used a roasting pan or you can use an oven safe skillet, it worked great without a rack.

      Reply

  • Theresa
    December 17, 2019

    What poundage should I use for 6 adults?

    Reply

    • Natasha
      December 17, 2019

      Hi Theresa, I have that info in the recipe card at the bottom of the recipe post. This recipe serves 6. It can also depend on how many meats you are serving.

      Reply

  • Kate
    December 13, 2019

    I made this for dinner last night. My husband is not really a beef fan, so finding a great recipe has been a quest of mine for 15 years now! I am happy to say that he loved this one — I’m talking “went back for seconds” loved! This is the first of Natasha’s recipes that I have tried, but it won’t be the last. This recipe was easy, easy, easy and the results were amazing! Flavorful and perfectly cooked. Cooking it on broil gave the tenderloin a nice outer sear that crusted the herbs beautifully while keeping all of the tenderness and flavor in. Thank you for sharing this great recipe! It will be treasured for years to come!

    Reply

    • Natashas Kitchen
      December 13, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Kate. It sounds like you have a new favorite!

      Reply

  • Sarah Cooper
    December 11, 2019

    I am cooking the beef tenderloin Friday for 8 friends. I bought a 6 lb tenderloin and am planning in using your recipe adjusting for size. I am a little concerned about roasting time although I’m thinking if my meat thermometer is in the thickest place , it will take longer but is done at 140-145 degrees. Hints?

    Reply

    • Natasha
      December 11, 2019

      Hi Sarah, I would definitely recommend tieing and overlapping the thin end on itself for a more even roasting. I think you’re on the right track with having the meat thermometer. That is going to be your best gage for doneness if using a larger tenderloin.

      Reply

  • Danielle
    December 10, 2019

    For the rub that goes on the tenderloin before cooking, is it 1 tablespoon of the horseradish sauce that you linked the recipe to or just regular prepared horseradish? Thanks in advance 🙂

    Reply

    • Natasha
      December 10, 2019

      Hi Danielle, for the rub, it is prepared horseradish. The linked Horseradish Cream Sauce Recipe is to serve with the finished tenderloin.

      Reply

  • Janet
    December 9, 2019

    I’m surprised this is not seared first. Would you recommend that as an option if you like meat a little charred on the outside?

    Reply

    • Natashas Kitchen
      December 9, 2019

      Hi Janet, with the rub, it doesn’t work well to sear but I have tried that method as well. This roasted method is also easier and skips the searing step which is fine by me. I hope you give it a try!

      Reply

  • Lauren Jones
    December 4, 2019

    I am serving 12 people. What would your size reccomendation be on the tenderloin and how long to bake for med rare? Last year I overcooked it. I mean not burnt but I have some that prefer med rare and some med well. Thanks for your help

    Reply

    • Natashas Kitchen
      December 5, 2019

      Hi Lauren, we have the recipe slider allowing you to choose the number of servings on the printable portion of the post. Simply click “Jump to Recipe” at the top of the blog post. I hope that helps.

      Reply

  • Rhonda
    December 2, 2019

    How do you make beef tacos

    Reply

    • Natashas Kitchen
      December 2, 2019

      Hi Rhonda, we have one of our favorite Beef Taco Recipes here. I hope you give it a try soon!

      Reply

  • Kathy
    December 2, 2019

    I was thinking of using an eye round roast instead of tenderloin especially for the first time since tenderloin is so expensive it isn’t even carried in our regular grocery stores. Don’t you think it would work with your method. I like mine rare so I would follow that timing using the thermometer of course.

    Reply

    • Natasha
      December 2, 2019

      Hi Kathy, I honestly haven’t tried that with this method so you will have to experiment and let me know how you enjoyed it. It seems that it would work fine and I’m glad you have a thermometer to double-check for doneness.

      Reply

  • Sally Neuman
    November 29, 2019

    I am having 20 for Christmas. How many pounds would I need?

    Reply

    • Natasha
      November 29, 2019

      Hi Sally, it depends how many meats are on your menu. We have the serving size in the recipe card and if you click on the serving size you can scale it up or down which might help with planning.

      Reply

  • Bill Williams
    November 29, 2019

    This Thanksgiving was my first time making a tenderloin.15 family members all used to phenomenal dishes so the pressure was on. Natasha’s recipe was easy to follow and the result was delicious. Thank you.

    Reply

    • Natashas Kitchen
      November 29, 2019

      You’re welcome, Bill! Thank you for that great feedback!

      Reply

  • Kirk Anderson
    November 27, 2019

    I’m curious if anyone has tried a quick sear (in a good skillet or on a grill), and then cooking longer over indirect heat? I suspect that method may not work with this particular rub. ALso, since I often have people who vary in how they like their meat cook, I personally do not see a need to always get totally even done-ness– it can be useful to have smaller pieces that are more done than the inner pieces. It depends on your guests!

    Reply

    • Natasha
      November 27, 2019

      Hi Kirk, with the rub, it doesn’t work well to sear but I have tried that method as well. This roasted method is also easier and skips the searing step which is fine by me. I hope you give it a try!

      Reply

  • noufal bava
    November 25, 2019

    very nice

    Reply

  • Cindy
    November 14, 2019

    This was the easiest dinner to make. The tenderloin was awesome! I need more, a lot more, practice on how to tie the beef!

    This will be my main course for Thanksgiving!

    Reply

    • Natashas Kitchen
      November 15, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Karen Crawford
    October 23, 2019

    Planning to make this tonight. But please explain the purpose of tying the roast if you aren’t folding the narrow end under to keep it even.

    Reply

    • Natasha
      October 24, 2019

      Hi Karen, The chefs in the class I took on preparing a tenderloin tied even small portions that didn’t have the narrow tail end. It keeps the roast in a round shape rather than oval as it naturally lies and it roasts more evenly.

      Reply

  • Ellen
    September 28, 2019

    Can you make the rub ahead of time like a marinade day before?

    Reply

    • Natasha
      September 28, 2019

      HI Ellen, it isn’t necessary but you could rub this the day before.

      Reply

  • Joanne
    September 16, 2019

    I am having 12 for dinner and would love to serve as this.
    Advice Please

    Reply

    • Natasha
      September 16, 2019

      Hi Joanne, I would suggest doubling the recipe and setting it into a large enough roasting pan that the tenderloins are not touching. The bake time should be pretty close to the same but double-check the temperature of the meat with a thermometer to assure you reached the desired temperature.

      Reply

  • Jere Owens
    September 16, 2019

    I made this Beef Tenderloin last night for dinner. It was fabulous! Love this recipe and definitely will make again…

    Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

    • Kristi
      December 1, 2019

      Cooked A 6.5 lb tenderloin for Thanksgiving for family of 15. The problem was I tripled the recipe and the butter from the rub caused a tremendous amount of smoke. I had to open all the doors and windows in the house. Butters smoke point is 350 so I’m not sure how that was suppose to work when cooking temp is 500? I couldn’t even see the tenderloin due to all the smoke building up inside the oven. I ended up turning the oven completely off, oven door shut, and just let it sit till appropriate temp. Any comments on what went wrong are welcomed.

      Reply

      • Natashas Kitchen
        December 2, 2019

        Hi Kristi, The higher heat could be causing the smoking. I do get a little bit of smoke, so I turn on my fan above the range before I pull it from the oven. It may help to reduce the heat to 450˚F and bake slightly longer (testing with a thermometer to ensure doneness).

        Reply

  • Jodi
    September 14, 2019

    I have a 3.5 lb tenderloin. Any advice on adjusting cook time / temp?

    Reply

    • Jodi
      September 14, 2019

      Disregard! I noticed my question has been asked and answered before!

      Reply

    • Natashas Kitchen
      September 14, 2019

      I’m glad you found your answer, Jodi!

      Reply

  • deb c
    August 31, 2019

    My tiny store didn’t have the horseradish so I had to buy the prepared horseradish sauce. I put a little extra in to try to make up for it not being “pure”. Oh my, the final taste was amazing! The horsey sauce gave the crust a new flavor…just a hint of something different, something tasty….we loved it! Thanks for sharing your recipe!!

    Reply

    • Natashas Kitchen
      September 2, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Deb!

      Reply

  • CB
    August 27, 2019

    My son is allergic to dairy (among other of the top 8).

    Can I sub olive oil for butter in the rub? It’s not always easy to find a safe butter or margarine that avoids all his allergens.

    Reply

  • Toby
    August 24, 2019

    Would it be possible to make the run with olive oil instead of butter????

    Reply

    • Natashas Kitchen
      August 24, 2019

      Hi Toby, I haven’t tested that since the butter stays in place while the oil may run off with the rub, but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Ana
    August 21, 2019

    Does it have to be tenderloin cut?

    Reply

    • Natasha
      August 21, 2019

      Hi Ana, for this particular recipe, yes. Most any other cut would require modifications in the cooking method/time.

      Reply

  • Yelena
    August 14, 2019

    Hi,Natasha! Can it be roasted in the oven bag with veggies?

    Reply

    • Natashas Kitchen
      August 14, 2019

      Hi Yelena, I don’t see why not. Depending on the vegetable used they may need to be added a little later in the bake process.

      Reply

      • Yelena
        August 14, 2019

        THANK YOU.

        Reply

  • Suzy
    August 4, 2019

    I tried your recipe and it was delicious. The horseradish sauce was excellent. The only negative was my oven smoking. Fortunately my guests were in the garden and while the meat rested I was able to clear the air.

    Reply

    • Natashas Kitchen
      August 4, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Beth L Bilous
    July 19, 2019

    Im doing a 4+ tenderloin roast. Do I still cook for the recommended time? Its just longer hence the weight, not thicker. Please say.

    Reply

    • Natasha
      July 19, 2019

      Hi Beth, it sounds like you have a full length 4 lb beef tenderloin which will have a thicker and thinner end. I would double the recipe. Also, Tuck the thinner end under and tie it with string to keep the thickness of the tenderloin as even as possible or you will have one end overcooked. I definitely recommend using a meat thermometer since all tenderloins will have varying degrees of thickness and a meat thermometer is really the best way to test for doneness. I would still suggest roasting per the instructions in the recipe above for well-done meat but double-check with a thermometer.

      Reply

  • Kierra
    June 29, 2019

    Hi! I’m in love with your recipes!! I really want to make this for my family…. But they hate horseradish…. On the rub would you suggest I just use more butter in place of the horseradish?

    Thanks so much!

    Reply

    • Natasha
      June 29, 2019

      Hi Kierra, the horseradish is very very faint here (not overpowering at all), but yes you absolutely can omit it and use a tad more butter instead. It will still be delicious.

      Reply

      • Kim
        August 24, 2019

        Haven’t tried but my mother in law has cooked one bit her oven was really smoky & the oven was a mess. How do i prevent that from happening with mine.

        Reply

        • Natasha
          August 24, 2019

          Hi Kim, It definitely will help witch cleanup if you use a foil lined baking sheet and also, be sure to bake in the center of the oven and on regular bake mode (not convection).

          Reply

  • Ron Zwiefka
    June 29, 2019

    I recently had friends over for dinner made the tenderloin. I substituted an Elk and Moose loin and it was terrific… I also put it on a very hot charcoal grill to sear than indirect, about 275 to 300 degrees, cooked to medium rare with a small piece of applewood for just a touch of smoke. My friends absolutely loved the horseradish sauce. I served it with a side of homemade potato and cheese Perogi and wax beans, it was delicious. I thought the Moose would be dry but both were moist and tender. You got 7 peolpe complimenting you on the recipe. God Bless and I look forward to many more years of your fantastic recipes.

    Reply

    • Natasha
      June 29, 2019

      Thank you for that fantastic review and for sharing that it works with different types of loins. I’m so happy you all loved the recipe and the horseradish sauce also! That’s wonderful.

      Reply

  • Ronnie
    May 28, 2019

    OMG ! made this today, it was out of this world and the horseradish Sause was the perfect pairing
    thank so much for yet another great recipe Natasha 🙂

    Reply

    • Natashas Kitchen
      May 29, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Phyl Ferrentino
    May 15, 2019

    this looks delicious & easy – I will make it soon! My husband will love it.

    I noticed you used a very shallow pan to roast it

    What type of pan is it please ?

    Ty
    Phyl

    Reply

  • Freckles
    April 5, 2019

    My roast is almost 4 pounds How long would I c ok for med to well done?

    Reply

    • Natasha
      April 6, 2019

      Hi, it sounds like you have a full length beef tenderloin which will have a thicker end and thinner end. Be sure to tuck the thinner end under and tie it with string to keep the thickness of the tenderloin as even as possible or you will have one end overcooked. I would highly recommend using a meat thermometer since all tenderloins will have varying degrees of thickness and a meat thermometer is really the best way to test for doneness. I would still suggest roasting per the instructions in the recipe above for well done meat but double check with a thermometer.

      Reply

      • Pamela
        May 3, 2019

        I love this dish my second Time making it. But it always smokes up my home. Any tip on that no to happen?

        Reply

        • Natasha
          May 3, 2019

          Hi Pamela, The higher heat could be causing the smoking. I do get a little bit of smoke, so I turn on my fan above the range before I pull it from the oven. It may help to reduce the heat to 450˚F and bake slightly longer (testing with a thermometer to ensure doneness).

          Reply

  • Inna
    March 4, 2019

    Hi Natasha,
    If I were to make this for a company and use like 2 or 3 tenderloins.. do I bake them in like a baking dish or do 1 piece at a time?
    Thanks!

    Reply

    • Natasha
      March 5, 2019

      Hi Inna, if you have a baking dish where you can space them out without crowding, that would work to bake them all at once. I would double check them with a good instant read thermometer though since not all tenderloins are the same thickness – they might be done at different times.

      Reply

  • Victoria
    March 1, 2019

    Hi – I just made this and it was delicious! The meat is very tender. Thank you for all you wonderful recipes! Oh and the horseradish sauce is perfect!

    Reply

    • Natashas Kitchen
      March 1, 2019

      I’m so happy you are enjoying that, Victoria! Thank you for that awesome review!

      Reply

  • Nadia
    February 16, 2019

    HI, looks so good! Thank you for sharing. Can I use some other cuts instead of tenderloin?

    Reply

    • Natasha
      February 16, 2019

      Hi Nadia, I think you could adapt this to a different cut of beef but you would have to alter the bake time based on how thick or large the piece of meat is – I probably would not recommend this with a very large roast though without changing the cooking method altogether.

      Reply

  • Victoria
    February 14, 2019

    Just tried to make it tonight and it was delicious!

    Reply

    • Natashas Kitchen
      February 14, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Susan
    February 14, 2019

    Do you put the rub on before you tie the string around it

    Reply

    • Natasha
      February 14, 2019

      Hi Susan, the tenderloin should be trimmed and tied before adding the rub or it becomes really difficult to try and tie a string over the layer of butter without getting very messy 🙂

      Reply

      • Susan
        February 14, 2019

        👍❤️ This turned out perfect for my Valentines Day dinner.

        Reply

        • Natashas Kitchen
          February 14, 2019

          I’m so happy to hear that! Thank you for sharing your great review, Susan!

          Reply

  • James
    February 11, 2019

    Wonderful recipe. I will make this very soon. Is your horseradish recipe on your website? It’s not the same that you used to spread around the tenderloin is it?

    Reply

  • Sandi
    February 9, 2019

    Natasha, I don’t like horseradish…is there anything that I could substitute it with in this recipe?

    Reply

    • Natasha
      February 10, 2019

      Hi Sandi, you can omit the horseradish in the spread and it will still turn out great as a garlic and herb crusted beef tenderloin 🙂 The horseradish is nice and very subtle (don’t worry!), but you can leave it out with great results.

      Reply

      • Sandi
        February 10, 2019

        Thanks so much for your prompt reply! I might make this for Valentine’s Day dinner for my hubby. Maybe half with horseradish and the other half without? I’ll let you know how it turns out and give you a 5-star rating, I’m sure!!! By the way, I just love your recipes and videos. I’ve used numerous!! You are my fav…down to earth, funny, and your recipes are delicious and instructions are easy to follow! 🤗☺

        Reply

  • Taylor
    February 9, 2019

    So tender and flavorful! YUM!

    Reply

    • Natashas Kitchen
      February 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • krissy
    February 8, 2019

    Ive never made a beef tenderloin before! But was recently asked to bring one to a gathering. I found this recipe and i appreciate the step by step directions. Im sure it will be delicious!

    Reply

    • Natashas Kitchen
      February 8, 2019

      This is perfect for a gathering! Thank you for that wonderful review, Krissy!

      Reply

  • Steph
    February 8, 2019

    This tenderloin turned out so juicy and delicious! Thanks for showing how to tie it!

    Reply

    • Natasha
      February 8, 2019

      I’m so glad to hear that you enjoyed the tenderloin recipe!! Thanks for sharing your great review 🙂

      Reply

  • Courtney
    February 8, 2019

    So rich and full of flavor, and great instructions.

    Reply

    • Natasha
      February 8, 2019

      Hi Courtney! Thank you so much! Isn’t it awesome how much flavor is imparted without any marinating? I’m so glad you enjoyed the beef tenderloin 🙂

      Reply

  • Julie Blanner
    February 8, 2019

    These are great tips for Beef Tenderloin! Thanks for sharing!

    Reply

    • Natasha
      February 8, 2019

      You’re so welcome! I’m glad that was useful to you! It was all the things I wanted to know when I cooked my very first tenderloin 🙂

      Reply

Add comment/review

Leave a comment






As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.