Grilled Tenderloin of Beef with Horseradish sauce

  • Prep Time: 48 hrs
  • Total Time: 48 hrs 45 mins
  • Servings: 8-10

    • About This Recipe

    “Serve this thinly sliced on toasted french bread drizzled with the sauce-oh yeah! Below for the cooking time I’ve posted the least amount of time-it just depends on how well you like your Beef, the servings also depend on the size you buy.”

    Ingredients

  • 1beef tenderloin( size and weight your choice)
  • 1cupolive oil
  • 1/2 cupfresh thyme, chopped
  • 1/2 cupfresh rosemary, chopped
  • 4clovesgarlic
  • 1/4 cupfresh cracked black pepper
  • soaked hickory chips

    • Horseradish Sauce

  • 1cupmayonnaise
  • 6teaspoonshorseradish
  • 2teaspoonsDijon mustard
  • 2teaspoonslemon juice
  • salt and pepper

    • Directions

  • Take the olive oil, fresh herbs, garlic and puree in a food processor to a paste.
  • Whisk in black pepper.
  • Coat Tenderloin on all sides, wrap in plastic wrap and refrigerate for 48 hours.
  • Remove marinated beef 2 hours before cooking.
  • Oil your grill grid and over medium high heat sear the beef.
  • Sprinkle with salt.
  • Remove from grill and place a pan soaked with hickory chips on a lower rack or place coals around it.
  • Place Tenderloin of Beef on a rack above chips on medium heat.
  • 45 minutes to 1 hour for rare, 1 hour 30 minutes to 45 minutes for medium.
  • Horseradish Sauce: Whisk together all ingredients and chill-make the day before if you can.

    • Reviews

  • “I only needed a recipe for horseradish sauce.My guests raved over the sauce.I actually added an additional 2 teaspoons of horseradish.My good friend wanted to know the recipe for this incredible sauce and I told her you can always count on recipezaar.com for finding great recipes.I especially like reading the comments and definitely pay a lot of attention to the 5 star rated dishes.”

  • “nothing to say but “yummmy.” added a few extra cloves for my garlic loving crowd.”

  • “Made this for Dad yesterday for Father’s Day, on the grill. He loved it! Had steak salad for dinner next day.Yum!”

  • “I only had a New York Strip steak but made just cooking the steak, slicing, and serving with the sauce on toasted french bread. Served with Recipe #41337. Loved it.”

  • “I recently served this recipe at a dinner party I had hosted and the guests RAVED!!!!!! My husband grilled the tenderloin on our Weber kettle grill(charcoal) and it turned out wonderful.. the only thing we nixed was the bread!!!! One of the guests is a chef and we even impressed him!!! Thank you so very much!!! 5 stars and a standing ovation to DiB’s”

  • “This wasa delicious main course for our Christmas dinner.I used a 6 lb. tenderloin that fed 10 people, then made tenderloin sliders using yeast rolls slathered with the yummy sauce.Thank you, DiB’s!”

  • “I made this for a picnic and it was very well received.I used dried thyme and italian seasoning for the mariade.That was over powering even though I used just a tablespoon.It took much longer to smoke then indicated here, but it was WELL worth it for the wonderful flavour of the hickory.This horseradish sauce is perfect just the way it is written, and I have leftover for something else.THANKS for posting!:-)”

  • “Wonderful sauce _ I served it with a plain oven roasted filet of beef -Super flavor.This sauce is very versatile and would compliment so many recipe.Great with fish I bet!East & quick to make tooThaks Di for another great one”

  • “DiB, I made a beef tenderloin for Passover and used my own recipe for the tenderloin of beef, however, my DH wanted horseradish sauce.Your recipe sounded easy enough to make and it was. The only things I did differently was to cut the mayonaise in 1/2(I’m not a mayo lover) and I added an additional teaspoon or two of horseradish (because my DH loves the stuff).It turned out beautifully…..nice and creamy.”

  • “This sauce is out of this world!I oven-baked a huge tenderloin with just olive oil and Montreal Steak Seasoning and served it with this sauce.Everyone (including the kids) loved it!It reminds me a bit of the mustard sauce served with stone crabs (which we had the night before) so I think we need to try it with them next!Thanks so much!”

  • “Delicious!A little heavy on the seasoning, so will use half as much next time as we enjoy just the taste of a great cut of meat.Wonderful special Christmas dinner.”

  • “I made this using a flank steak.I was easy and tasty.I particularily enjoyed the horseredish sauce.This would be good on almost any kind of grilled meat and it will be.Thanks for posting this DiB’s”

  • “FANTASTIC recipe.We had a dinner party last night and this was supreme. I will be making the horseradish sauce again and again. Thanks for an outstanding recipe.”

  • “Positively scrumptious! Even without the hickory chips.”

  • “I only made the horseradish sauce so I am not assigning stars.But, for the sauce alone, this is a definite 5.Wonderful horseradish mayo (I used fat free mayo) that was great on a plain roast beef and will be great on sandwhiches.”

  • “Delicious and company worthy, yet so easy.Just remember to start marinating it early.I don\’t see how you could miss impressing with this easy, elegant recipe.This goes on our \”

  • “The tenderloin was fabulous.We prepared it for Memorial Day, along with fresh asparagus and au gratin potatoes.I pan seared the tenderloin, then put it on a charcoal grill (indirect method)with hickory chips.My tenderloin was small, so I cooked it 10 min. per side. Results were perfect for medium rare. This one is worthy to be added to my 5 star cookbook.Thanks for sharing.”

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