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.
Active Time: 15 minutes |
Total Time: 1 hour 10 minutes
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 (recipe follows)
Preheat oven to 400°F.
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.
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.
Per serving :
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.