Herb-Crusted Grilled Beef Tenderloin with Creamy Horseradish Sauce
Indulge in the rich flavors of a perfectly grilled beef tenderloin, marinated in a fragrant blend of fresh herbs and garlic. This tender, juicy cut is ideal for special occasions or a satisfying family meal. Serve it thinly sliced on toasted French bread, complemented by a zesty creamy horseradish sauce that elevates the dish to gourmet status. Each bite is a delightful explosion of flavor that promises to impress your guests and leave them asking for seconds.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
beef tenderloin
1 (size and weight of your choice, should be trimmed and excess fat removed)
olive oil
1 cup (for marinating)
fresh thyme
1/2 cup (chopped)
fresh rosemary
1/2 cup (chopped)
garlic
4 cloves (peeled)
fresh cracked black pepper
1/4 cup (for seasoning)
hickory chips
soaked as needed (for grilling)
mayonnaise
1 cup (for horseradish sauce)
horseradish
6 teaspoons (prepared, adjust to taste)
Dijon mustard
2 teaspoons (for horseradish sauce)
lemon juice
2 teaspoons (freshly squeezed)
salt and pepper
to taste (for seasoning)
Instructions
1
In a food processor, combine the olive oil, fresh thyme, fresh rosemary, and garlic. Process until a smooth paste forms.
2
Transfer the herb paste to a bowl and whisk in the freshly cracked black pepper.
3
Coat the beef tenderloin generously on all sides with the herb mixture. Wrap it tightly in plastic wrap and refrigerate for 48 hours to allow the flavors to deepen.
4
On the day of cooking, remove the marinated beef from the refrigerator and let it sit at room temperature for 2 hours before grilling.
5
Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.
6
Sear the beef tenderloin on the grill, turning occasionally to achieve an even crust. Sprinkle with salt during cooking for added flavor.
7
Once seared, remove the tenderloin from the grill and place a pan filled with soaked hickory chips on a lower rack, or arrange the coals around it if using charcoal.
8
Position the beef tenderloin on a rack above the pan of hickory chips. Adjust the heat to medium and smoke the tenderloin.
9
Cook the tenderloin for 45 minutes to 1 hour for rare, or 1 hour 30 minutes to 45 minutes for medium, depending on your preferred doneness.
10
For the horseradish sauce, whisk together mayonnaise, horseradish, Dijon mustard, lemon juice, and a pinch of salt and pepper in a bowl. For the best flavor, prepare this sauce a day in advance and refrigerate it.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The primary cut used is a beef tenderloin, which should be trimmed and have excess fat removed.
How long should the beef tenderloin marinate?
The beef tenderloin should be refrigerated and marinated for 48 hours to allow the flavors to deepen.
Which fresh herbs are included in the crust?
The herb crust is made using fresh thyme and fresh rosemary.
How do you make the herb paste for the marinade?
In a food processor, combine olive oil, fresh thyme, fresh rosemary, and garlic until a smooth paste forms.
How long should the meat sit at room temperature before cooking?
The marinated beef should sit at room temperature for 2 hours before it is placed on the grill.
What type of wood chips are recommended for smoking the beef?
Soaked hickory chips are used to smoke the beef tenderloin after it has been seared.
What is the initial grill temperature for searing the meat?
The grill should be preheated to medium-high heat for the initial searing process.
How do you prevent the beef from sticking to the grill?
Oil the grill grates thoroughly before placing the beef on the grill.
When should salt be added to the beef tenderloin?
Salt should be sprinkled on the beef during the cooking process while it is being seared.
What are the ingredients for the creamy horseradish sauce?
The sauce consists of mayonnaise, prepared horseradish, Dijon mustard, freshly squeezed lemon juice, salt, and pepper.
How long does it take to cook the beef for rare doneness?
For rare doneness, the beef should be cooked for approximately 45 minutes to 1 hour during the smoking phase.
How long does it take to cook the beef for medium doneness?
For medium doneness, the beef should be cooked for 1 hour and 30 minutes to 1 hour and 45 minutes.
When is the best time to prepare the horseradish sauce?
For the best flavor, prepare the horseradish sauce a day in advance and keep it refrigerated.
How is the beef tenderloin positioned during the smoking phase?
The beef is placed on a rack directly above a pan filled with soaked hickory chips.
What serving suggestion is provided for this dish?
It is recommended to serve the beef thinly sliced on toasted French bread with the horseradish sauce.
How much garlic is required for the herb paste?
The recipe calls for 4 cloves of peeled garlic.
What type of pepper is used to season the beef?
The recipe uses 1/4 cup of freshly cracked black pepper whisked into the herb paste.
How much olive oil is used in the marinade?
The recipe requires 1 cup of olive oil for the marinade.
What heat setting is used for the smoking portion of the recipe?
Adjust the grill to medium heat for the smoking phase.
How much fresh thyme is needed?
You will need 1/2 cup of chopped fresh thyme.
How much fresh rosemary is needed?
The recipe calls for 1/2 cup of chopped fresh rosemary.
What is the amount of horseradish in the sauce?
The sauce uses 6 teaspoons of prepared horseradish, though you can adjust this to taste.
Can charcoal be used for this recipe?
Yes, if using charcoal, you should arrange the coals around the hickory chip pan during the smoking stage.
What kind of mustard is used in the sauce?
The recipe specifies using 2 teaspoons of Dijon mustard.
How should the beef be prepared before applying the herb paste?
The beef should be trimmed of any excess fat and the silver skin removed.
How much lemon juice goes into the horseradish sauce?
The sauce requires 2 teaspoons of freshly squeezed lemon juice.
What is the function of the plastic wrap during marination?
It is used to wrap the beef tightly to ensure the herb mixture stays in contact with the meat and to keep it fresh during the 48-hour refrigeration.
How is the beef seared on the grill?
The beef is seared on medium-high heat and turned occasionally to achieve an even crust on all sides.
What is the texture of the herb marinade?
The marinade is a smooth paste made by processing oil, herbs, and garlic together.
How much mayonnaise is used for the sauce?
The recipe requires 1 cup of mayonnaise as the base for the creamy horseradish sauce.