Snake River Farms Herb Roasted Tenderloin with Horseradish Cream

BY: Mandy Tanner

  • cooking-duration 1.5 hours
  • servings 6 - 8 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

The holidays call for something out of the ordinary. Team SRF member Mandy Tanner has created an elegant recipe to transform our already spectacular Gold Grade tenderloin roast into a centerpiece for a holiday feast. This simple recipe utilizes fresh ingredients to elevate our tenderloin roast to delicious heights. Mandy went into her kitchen and developed a few other recipes for savory sides so you can have a celebration that is well rounded.


SRF Herb Roasted Whole Tenderloin

  • 1 each SRF American Wagyu Gold Whole Tenderloin Buy Now

  • ¼ cup Dijon mustard

  • 3 tablespoons fresh rosemary, chopped

  • 3 tablespoons fresh sage, chopped

  • 3 tablespoons fresh thyme leaves

  • 3 tablespoons fresh oregano leaves, chopped

  • 1 tablespoon kosher salt, or as desired

  • 1 tablespoon pepper, or as desired

  • Butcher’s twine, optional

Horseradish Cream

  • ½ cup sour cream

  • 2-3 tablespoons freshly prepared horseradish, or to taste

  • 2 teaspoon SRF Steak seasoning, or alternatively salt, pepper, and garlic powder as desired


Preheat the grill or smoker to 250°F.
10 minutes
Prepare the whole tenderloin by removing the silverskin with a boning knife.
5 minutes
If using butcher’s twine, tie the tenderloin every few inches. This helps the beef keep a uniform shape while cooking, but is not mandatory
5 minutes
Coat the whole tenderloin with a thin layer of Dijon mustard.
2 minutes
Season the tenderloin with salt and pepper on all sides.
2 minutes
Sprinkle the tenderloin with the herbs, (the Dijon will help the herbs adhere to the beef).
2 minutes
The whole tenderloin can be prepped in advance, but should be covered and refrigerated if not cooking within an hour.
0 minutes
When ready to cook, let the beef temper or sit at room temperature for up to an hour before cooking.
1 hour
Place the whole tenderloin on the grill or smoker and cook until 110-115°F degrees internal temperature, about 45-60 minutes.
60 minutes
Remove the tenderloin and raise the heat of the grill to high temp to sear the outside and finish cooking to desired doneness, about 5-10 minutes. This can also be done in an oven.
10 minutes
Allow the whole tenderloin to rest covered with a foil tent until ready to serve, or for at least 10 minutes before slicing.
10 minutes
In a small bowl, combine all ingredients and adjust to personal taste. Store covered in the refrigerator until ready to serve.
3 minutes