Traditional recipes

Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri

Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri

Preheat the oven to 400 degrees.

Cut off 4 inches from the end of the tenderloin, and reserve for another use. Rub the herb mixture on the top part of the tenderloin, make sure to massage it well on the meat, covering every inch. (This is important because you want the herb crust to become one with the tenderloin.) Set aside for 20 minutes at room temperature.

Preheat a large, flat skillet or any pan large enough to sear the tenderloin. Add the olive oil to the pan and place the tenderloin crust side down. Sear for 3 minutes, season the side not touching the pan with salt and pepper, to taste, then flip over and sear for 3 minutes.

In a large roasting pan, create a bed of onions and garlic for the tenderloin. Season lightly with salt and pepper. Add the tenderloin crust side up and place in the oven for 45 minutes. Remove from the oven, transfer the tenderloin to a cutting board, and rest for 30 minutes.* Set aside the onions in a bowl and serve.


Herb Crusted Beef Tenderloin

Growing up, my father was always in charge of cooking the herbed beef tenderloin for Christmas dinner. We looked forward to it every year, and now the tradition of cooking the herbed beef tenderloin lies with me.

This is a very simple recipe that my parents developed, but you have to be patient and not open the oven door. If you can do that, you can make this!

I am fortunate to have my parents living near me, and we have never in my life spent a Christmas holiday apart.

Though we are now in the midst of a pandemic, and have taken every precaution we can since March, we will still plan to see each other on masked onChristmas day at a social distance, will share a thankful meal, and will open gifts.

I enjoy serving horseradish cream on the side of the beef, which is just 1/2 horseradish and 1/2 sour cream.

Ingredients:

  • 1 head of garlic, peeled and coarsely chopped
  • 1 stick unsalted butter, softened
  • 1/2 cup prepared horseradish
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh sage
  • 1 (4- to 5-pound) trimmed beef tenderloin, butt end left in tact
  • Sea salt and freshly ground pepper

Preheat the oven to 500°F. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary, and sage process to a paste. Put beef on a sheet of plastic wrap. Spread the horseradish-herb butter all over the top. Wrap in plastic wrap and let sit at room temperature for 1 hour. Place beef on rack on rimmed baking sheet and close oven door. Cook for 25 minutes without opening oven door . At 25 minutes, open the door. An instant-read thermometer inserted in the center should register 125°F for medium rare. If you like you meat more on the medium side, cook longer (30 minutes) adapting the time to your needs. Transfer tenderloin to a carving board and loosely cover with foil to rest for 15–20 minutes the temperature of the meat will rise. Slice and serve. It will be pink and rare.

Tip:The horseradish-herb butter can be made ahead and refrigerated overnight. Let the butter soften before using.


Ingredients

  • 1 (4-lb.) beef tenderloin, trimmed and tied
  • ¼ cup Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 cup dry breadcrumbs
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil

Line a baking sheet with aluminum foil set an ovenproof wire rack inside baking sheet. Pat beef dry. Place on wire rack let stand at room temperature 1 hour.

Preheat oven to 375ºF. Stir together mustard and mayonnaise in a small bowl. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a medium bowl stir in oil. Brush mustard mixture evenly all over beef. Carefully press breadcrumb mixture all over beef to fully coat.

Bake in preheated oven until a thermometer inserted into thickest portion of beef registers 120ºF, 45 to 50 minutes. Remove from oven rest 30 minutes. (The beef will continue to cook as it rests.) Cut beef into ¾ to 1-inch-thick slices, and serve.


Related Video

This is the recipe that got me hooked to chimichurri. Now I'll just make that and use it on everything. You can switch up the ratio of herbs depending on what you have on hand, and it still always comes out great. Super bright! I add a little extra salt and red wine vinegar.

Stunning with Venison Backstrap instead of Beef and simple pan fried veg. Cooked on BBQ for 5 mins on each side, brushed with remainder of rub and juices. Pinot Noir goes well but maybe better with Cab Sav.

Simple yet tasty spice rub. Work perfectly with a beef fillet that was roasted in the oven

so good and the chmichurri was a hit! did not change anything (and i like to change things).

This was great. Nice presentation and everyone loved it. For the chimichurri we substituted basil for cilantro because one of our guests doesn't like cilantro. It was delicious but I think it must be even better with cilantro. Next time. We made the rub with regular sweet paprika instead of smoked and it was delicious. This was my first time grilling tenderloin so I followed the recipe exactly. It came out almost perfect - on the rare side of medium rare.

phenomenal and can be used on almost anything: steak, pork, chicken, even fish. I add one seeded jalapeno for some kick!

Excellent recipe! Made it with flat iron instead of tenderloin so I could throw it on the grill, get a quick sear, and pull it off medium rare--delicious! Other than the cut, I tripled the black and red pepper after tasting, which gave a nice kick but not too much.

The rub is very good but I reduced the salt by half as the first time it was super salty. Have not done the herb chimichurii yet but will at some point as I like that style of sauce. We make ours more well done and it was still like buttah. A keeper!

Hmmm not sure what all the rave was about. My husband and I found the recipe to be simply ok. We are not big vinegar fans and so I cut down on the vinegar which unfortunately, still overpowered the sauce. Oh well.

I make this recipe all the time for bbq's. I find grilling whole tenderloins is easier and better than individual steaks for a crowd I often grill thin cut chicken while the meat is resting. As for this recipe, I like to do two whole tenderloins, in case someone does not like the rub. I always use three cups of cilantro and two of parsley in the chimichurri, as we prefer the cilantro flavor. I also make the roasted red pepper habanero salsa (from a rib eye recipe on this site) as a second sauce. The whole thing, tenderloin and sauces are always a big hit. I make this several times per year during grilling season and always to rave reviews.

The first thing my 12 y/o daughter said was "this tastes like beef jerky", lol. Seriously, it kind of did! It just had a strange flavor that didn't do much for us (me, wife, daughter). I've tried MANY recipes from this site and some are great, but this just didn't do anything for me. Also, the chimicurri tasted a bit too much like freshly cut GRASS. I'm in Miami where we have many churrasco restaurants with chimichurri to die for. this was not one of them. The only thing I can think may have been responsible for this recipes high ratings is the fact that no one has been to an amazing churrasco restaurant like El Novillo (YOU HAVE TO GO THERE IF YOU GO TO MIAMI. ). Oh well, you win some you lose some :P

My whole family loves it. I make it all the time. It's good for everyday because it's easy and good for dinner parties because it's sophisticated.

We had this for New Years Eve for 10 people. It was simple and easy. Everyone enjoyed the taste. I would suggest the serving of Chimichurri to be on the lean side as the rub on it's own was great and you don't want to take away the flavor of the meat. Perhaps a spoonful on the side would do. We served it with a parsnip puree and wild mushroom saute. An excellent course that gave the taste buds an amazing journey. This is a do over in a heart beat. FYI. I took the tenderloin off at 115 ish and let it rest without the foil for a good 25 minutes and it came out great. My fear was taking it off at 125 and then tenting it and over cooking. The searing keeps the meats nice and warm while it rests. From Canada.

Served this alongside Lobster Bread Puddings with Vanilla Chive Sauce for an excellent "surf and turf" - The two recipes complemented each other perfectly! I put leftover chimichurri sauce as a base for pizza and also on crostini with melted goat cheese served with first course salad.

Made this for the first time last night with a lovely tenderloin we bought and froze from Ralphs a few weeks ago (1/2 off!). The rub was very tasty and easy (ground it together in spice blender and used a little ancho and chipotle powder). The sauce was great, made a lot. Used basil as the store didn't have mint and opted for Italian parsley. We cooked it on a gas grill with the cover down, putting it on the center cool grill and only heating the grates on each side. This would be great for a dinner party!

Excellent chimichurri sauce! Served it with grilled chicken and baked potato! Easy & versatile sauce!

This is excellent. We served it for a birthday party and everyone loved it. The rub gave the tenderloin great flavor and the chimichurri is delicious (also for leftover sandwiches). Served it with cumin scented potato salad and fiery grilled shrimp also on the website. Used tenderloin but would be good with any beef. Definitely would make again.

"Outstanding". my husband can't stop saying that! We used the chimichurri with a flank steak. fab! Then we used the rub and sauce with grilled chicken breast. awesome! I used regular chili powder and paprika. still great. Would definitely serve to guests. Easy to make, very refreshing, great flavor profile, all-around wonderful dish. Highly recommend.

This was the first time I had this type of sauce and I was very pleased with the outcome. The contrast between the rub and sauce really highlights the taste. Using paprika, regular salt, plain old chile powder, and Ribeye steaks were my only changes. This is a recipe I will keep for summer time cooking!

This was a sensational dish I made, and my husband cooked, for 4 house guests and us. Everyone raved about it. The chimichurri sauce, which sounds too strong, actually brought out the delicate flavor of the tenderloin perfectly. Very important part of the directions: check the temperature often, and when it's almost 130, take it off and let it rest the whole 15 minutes.

This was a big hit at "grill night" at our pool. I used flank steak, sweet Hungarian paprika, and Aleppo pepper, and I did add a hint of coffee per one of the reviews. The rub was delicious and had a wonderful depth and complexity. I didn't exactly measure the herbs in the chimichurri and omitted mint, and it was a great compliment. Everyone asked for the recipe.

This is great. I made the sauce the day before and it was great. I baked in the oven instead of grilling and it as super. I used the left over sauce as a marinade for orange roughy and it was out of this world. This recipe is a keeper.

THIS WAS EXCELLENT. MAKES A TON OF SAUCE WHICH I USED TO MARINATE CHICKEN BREAST THE NEXT DAY AND STILL HAD SOME FOR DIPPING.

We subbed skirt steak for the tenderloin due to the astronomical price at a retailer that shall remain unnamed, but all I received at the dinner table were satisfied "mmmm"'s. I gave it 4 forks because it was as easy as it was delicious. I added a bit more garlic and used basil, but still kept about a half cup of fresh mint, which I guess made it a 4-herb chimichurri. It made for a delicious holiday dinner (initially had thought tenderloin would be more holiday-ish, but the price was more Scrooge-like), served with sweet potato fries and the carmelized shallot mashed potatoes (also found on Epicurious, my saviour!).

What an easy, showy and delicious meal. We used our own fresh herbs and friends raved. The sauce was saved for other grilled dinners. Will make this one again


Herb-Crusted Beef Tenderloin

A beef tenderloin roast is the ultimate centerpiece for a holiday feast. Here, fresh herbs blended with butter form a delectable crust as the meat roasts at a high temperature. Accompany with a simple sauce of horseradish and crème fraîche.

Herb-Crusted Beef Tenderloin

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature

2 tsp. minced fresh rosemary

2 tsp. minced fresh flat-leaf parsley

Kosher salt and freshly ground pepper

1 beef tenderloin, about 4 lb. (2 kg)

1/2 cup (4 oz./125 g) crème fraîche

3 Tbs. prepared horseradish, plus more, to taste

Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.

In a food processor, combine the butter, rosemary, thyme, sage, parsley, garlic and a large pinch each of salt and pepper. Pulse until the mixture is creamy and the garlic is minced and blended into the butter.

Place the beef tenderloin on the prepared baking sheet. Using a silicone spatula, rub the herb butter over the entire surface of the meat.

Roast until an instant-read thermometer inserted into the center of the meat registers 130°F (54°C) for medium-rare, 40 to 45 minutes, or until done to your liking. Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.

Meanwhile, in a small bowl, stir together the crème fraîche, horseradish and a pinch of salt.

Cut the tenderloin into slices and arrange on a platter. Serve with the horseradish crème fraîche. Serves 8 to 10.


Related Video

This is the best recipe for a whole Beef Tenderloin that I have ever made! I have made this recipe for every special occasion for the last 17 years. I also serve it with the epicurious recipe for merlot sauce and skip the pepper relish, 4 Forks.

Perfect for Christmas dinner! Add more colored peppers to brighten up the dish. Tasty!

I've made this so many times, but not once have I made the pepper relish for it and I think it's just fine without it. Other than that, I follow the recipe as written. This have become my husband's favorite dinner. It's so easy to make and absolutely flavorful. The herb crust is always licked off our plates.

This will be my go-to recipe for Beef Tenderloin. I made it the other night for our anniversary and my husband raved about it. I loved the herb crust! It was so easy and absolutely delicious!

This was seriously awesome. My husband ranked it an A and a 10 out of 10. He even said "you have to make this for my family" which is a big compliment since his step-mom is a gourmet!! Simply loved it- nothing more to say other than I made exactly as written.

Made this yesterday as part of an elaborate 40th birthday dinner party for 12 for a friend. It was seared, smeared, and coated a few hours before the party and kept cool until I popped it into the oven after the guests arrived and had been served a drink. Very easy and just the right time frame. Unlike many others, I did make the pepper relish and it was tasty and very colorful. The herb crust is a strong component, so be sure to pair this dish with simple sides. I did a lemon acini de pepe, and asparagus and sugar snap peas. The presentation was lovely and my guests raved. (Bonus:The left-over relish and acini de pepe mixed together make a yummy lunch!)

This recipe is keeper! Delicious and easy. Like others, I seared and "coated" ahead of time, put in the fridge until ready to cook. I eliminated the olive oil from the rub and instead mixed the herbs with the mustard and spread all over. I also served this with the mustard-horseradish sauce instead of the pepper relish. The whole family raved and what little left overs we had made delicious paninis the next day.

I made this exactly as written and it was overcooked at 30 minutes. It cooks way faster than written!

I am looking for a simple beef recipe that can be made ahead of time. I need to finish cooking the tenderloin at 4pm and bring to a holiday party to be served at 7pm. Would this recipe work? Other suggestions are welcome.

FANTASTIC beef tenderloin recipe. I did not make the pepper relish and it absolutely was not needed. I had mistakenly seared the beef with the mustard and herbs already rubbed on it and it still worked beautifully. The meat was very tender and juicy in every bite - the herbed crust was a wonderful accent. Everyone raved about it and it was quite simple to make.

I first made this years ago for a client's dinner party sans the relish. When tenderloin roasts go on sale for $4.99 a pound, I buy them and make this for us. It's a good recipe and my family loves it. You will not get a crust on this unless you roast high heat (425) for a shorter time, hence browning in the pan first. I do not brown it first I have been using the convection roast with probe set at 130 and it comes out great. No sauce needed. It is simple and a great Sunday dinner at our house.

I've made this for Christmas Eve dinner several times and it's a HUGE hit each time. I've never made the pepper relish. Instead I serve it with either the previously mentioned mustard horseradish sauce or a demi-glace (which I think is my favorite). I came up with the demi-glace as a combination of this recipe and the Christmas Chateaubriand recipe from this site. Here's what I do: Cook 4 slices of bacon (chopped) and remove from pan leaving 2T of fat. Brown the meat in the remaining fat. I remove the meat and continue with the recipe as written (though I take it out at 115 degrees and let it rest to get to medium rare). For the demi-glace, I add 1 cup of red wine to the pan I browned the meat in (scrape up any bits), add the cooked bacon from above and 2t chopped fresh rosemary. I let this boil (maybe 10 minutes?). Then I remove the bacon and add 1 finely chopped red bell pepper and about 1 1/2 cups beef or veal demi-glace. I let this boil down until I like it (usually to about 1 1/2 cups). This year I plan to serve with roasted vegetables (carrots, turnips, parsnips, onions, and beets tossed in olive oil, salt, and pepper) and peas (probably a variation of the Peas with Bacon and Dill from Gourmet's June 2005 issue). I think the presentation with the red from the beets and peppers and green from the peas will look beautiful for the occasion. I would add potatoes to the roasted vegetables, but I'm serving the Petatou de Chevre as a starter (another outstanding recipe from Park Bistro in NYC - You Asked For It in Gourmet Feb 1996).

I made this recipe for a dinner party for friends. Everybody loved it. I didn't do the pepper relish, instead I made mushroom sauce, green beans and mashed potatoes. I marinated the beef overnight. It's hard to find a recipe that's easy and everybody loves it, but this is IT!

I made this for Christmas this year and everybody loved it. The meat was tender, flavorful and perfect. Best of all, it was easy! Had friends over the following day for leftovers . even better. I will make this over and over!

This is the best beef tenderloin recipe! My mother and I both make it for special occasion dinners a few times each year. My entire family loves the garlic crust. We generally serve it with a mushroom risotto and green vegetable. I have also substituted a pork tenderloin and it is also delicious!

Very easy to make and great taste. I do not recomend the Pepper relish

Had this tonight for Mother's Day dinner. I did not make the pepper relish instead I used drippings from the roast and made a reduction with some port. lovely.

Excellent recipe, always comes out perfect! I have served this dish to guests on numerous occasions and it never disappoints. As a side I make green beans & shallots (as a previous reviewer suggested) - amazing. Even my 4 year old likes it! Wish I could find more surefire hits like this one.

it was just ok. I thought the rosemary was a little overpowering for this cut of beef. Might be better with a strip roast. I doubt I'll make this again.

Phenomenal recipe! However, if you like your meat medium-rare, I might suggest 130-degrees instead of 125.

I made this for the first time on Christmas Day and it was out of this world!! My guests loved it. I did not make the pepper relish but served it with the mustard-horseradish sauce also found in this issue. I served it with green beans with carmelized shallots (Bon Appetit, 12/06), oven roasted ratatouille, and two cheese potato gratin (Cooking Light, March 1999--also excellent) and corn pudding. My daughter has already requested this recipe for her birthday dinner on January 2nd!! Thank you for a great holiday meal!!

Ah-may-zing Christmas dinner! I lucked out and found tenderloin dirt cheap at the market. Smelled/tasted heavenly and it was soooo tender. I regret taking it out a few minutes earlier than stipulated because it was a little too rare (even though my thermometer said 125. ) Husband loved it though!

perfect timing--very easy recipe.

We loved this recipe. It's incredibly easy and delicious. Instead of the relish, I sauteed button mushrooms in butter and thyme and served with the meat. My husband didn't even reach for the steak sauce which is a first for him.


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How to Serve it

I thought this recipe would be fantastic with a side of roasted mushrooms as well as a tasty horseradish cream sauce.

Heat some the oil in the pan that was used for the beef tenderloin roast until it lightly smokes, and then add in your mushrooms. Take the time to roast up the mushrooms until they are browned. Mushrooms take on a completely different flavor once they’re roasted.

Next, scoot the mushrooms to the other side of the pan and add some butter to the other side along with the garlic and shallots. I then roast up the veggies for a minute or two before mixing them in with the mushrooms before deglazing with red wine and beef stock.

The mushrooms are fabulous by themselves, but wow are they good when paired with the beef tenderloin.

For the horseradish sauce, I simply mix together the creme fraiche, raw prepared horseradish, chives and heavy cream for an amazing sauce on the side.

Honestly, this horseradish creme fraiche is fantastic and would go well on just about any protein!

This recipe is seriously nothing short of amazing and an absolute home run!


Begin by making the spice rub, which is a simple blend of paprika, cumin, ground mustard, kosher salt and pepper.

Set that aside while you make the sauce. Start by chopping a medium shallot and a few garlic cloves. You don’t need to chop them finely since they are going to get puréed, just enough so that big chunks don’t get stuck in the blender.

Then add the shallot and garlic to a blender, along with the olive oil, sherry wine vinegar, lemon juice, salt, pepper, red pepper flakes, and some of the herbs.

Blend and add the remaining herbs in two separate additions until the sauce is almost smooth. Cover the sauce and refrigerate until ready to serve.

When you’re ready to eat, drizzle the filets with olive oil and sprinkle generously with the spice rub.

Pat it down with your fingers so it sticks — it will be a thick coating.

Grill the steaks over high heat for 3-4 minutes per side for medium-rare.

Serve with chimichurri sauce and enjoy!


Directions

Make the Creamy Horseradish Sauce

1. I’m listing this advice as the first instruction to ensure you will read it: this sauce should be served chilled and gets better with time. If you can make it the night before it will give the flavors more time to meld, if you make it the day of try to give it 4 hours in the fridge before serving. If you can’t do either you are not at a loss, it’s still good.

2. Here’s where it gets difficult. place all ingredients in a mixing bowl and stir until blended. Can you handle it?

3. Adjust flavors to your liking. We like the lemon flavor to shine through and sometimes add a bit more. I personally like a little more pepper kick and add more when Beth’s not looking.

4. Cover with a lid. Slap in fridge for 4+ hours. Done.

Prepare and Roast the Tenderloin

1. Make sure the tenderloin is out of the fridge for at least 1 hour, up to 2 hours, before cooking to ensure it’s at room temperature when it goes in. Don’t be scared, it’s about to roast at 475°F.

2. Trim your tenderloin. Even if you asked your butcher to trim the tenderloin, they probably didn’t spend the time it truly needs. If the entire membrane is still on (white fatty casing of the meat), try to pull as much of that off by hand. This can be done in conjunction with removing the “chain” once the chain is visible. The chain is a narrow strip of meat loosely attached to the main piece of meat. It may look great, and it is for stew, stir-fry’s, etc. but it’s not a part of the tenderloin you are serving – remove it and save it for another recipe. Now start to trim off all connective tissue, visible fat and silver skin. I do an alright job of showing you how to do this in our video and there are also ample instructions on the internet. At the end of the day, you want to see red muscle and as little white fat as possible before tying it up.

3. Tie your tenderloin with cooking twine. The purpose of this is to have a consistent circumference or girth, end to end, so it roasts evenly. Fold the narrow tail of the tenderloin back under itself and try to mold the fat end with the larger lobe of meat to match the width of the folded end. You can now start tying individual twine pieces every few inches or employ some fancier methods using one long string, I’m still trying to master this technique.

4. Prepare your rub. If you haven’t crushed your peppercorns at this point, put them in a thick Ziploc bag, get out your wood cutting board and mallet, and now hammer away until you have a bunch of cracked peppercorns in the bag. We aren’t looking to make ground pepper here you want it chunky. Now put all the chopped herbs, salt and cracked peppercorns in a mixing bowl with the olive oil. Stir it around with a fork until you have a paste consistency.

5. Preheat your oven to 475°F massage your meat with the rub. Place your trimmed and tied tenderloin on the rack that sits in the baking pan and start to coat the entire outside with your rub. Massage it into all areas of the meat, push some down into the tied areas, etc. You want it fully coated and ready to roast.

6. Insert your meat thermometer into the end of the tenderloin and put the roast in the oven at 475°F. When the tenderloin gets to 120°F it will be rare after it rests, we prefer medium-rare and pull it from the oven at 125°F. This is where multi-probed digital thermometers shine. We like to stick one in each end of the tenderloin and when the slowest cooking end gets to 125°F we remove the tenderloin (i.e. fastest cooking end may be at 130°F, we still wait until slowest cooking end hits 125°F to take it out of the oven).

7. While the roast is cooking, put a stick of butter in a small saucepan over medium-high heat and as it starts to melt add your peeled and crushed garlic cloves. Stir this continuously until the butter is bubbling and begins to brown. This is going to infuse garlic flavor into the browned butter. Discard the garlic and be ready to pour this browned, infused with garlic butter over the tenderloin when we take it out of the oven.

8. Once the tenderloin hits your desired temperature, remove it from the oven, pour the butter over the roast and put it on the counter lightly covered with aluminum foil. We are going to let the tenderloin rest for 10 minutes prior to carving.

9. It’s had its nap, now carve it up. Place the tenderloin on a cutting board and cut it to your desired thickness, we typically go with 3/4” slices. Serve it to your guests with the creamy horseradish sauce and wait for the applause!