Horseradish-Crusted Beef Tenderloin
http://www.eatingwell.com/recipes/horseradish_crusted_beef_tenderloin.html
From EatingWell: December 2006Luxurious 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 (recipe follows)
Preparation
- 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.
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.