Horseradish-Crusted Beef Tenderloin

http://www.eatingwell.com/recipes/horseradish_crusted_beef_tenderloin.html

From EatingWell:  December 2006

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Add 5 to 10 minutes to the roasting time for well done.

8 servings | Active Time: 15 minutes | Total Time: 1 hour 10 minutes

Ingredients

• 2 tablespoons prepared horseradish
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground pepper
• Creamy Horseradish Sauce

Preparation

1. Preheat oven to 400°F.
2. Combine horseradish, oil and mustard in a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
3. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.

Nutrition

Per serving : 220 Calories; 11 g Fat; 5 g Sat; 5 g Mono; 76 mg Cholesterol; 3 g Carbohydrates; 25 g Protein; 1 g Fiber; 334 mg Sodium; 364 mg Potassium

Exchanges: 3 1/2 lean meat

Tips & Notes

• Make Ahead Tip: Equipment: Kitchen string

• Note: You'll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.