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.

Makes 8 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Easy

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)

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 INFORMATION: Per serving: 220 calories; 11 g fat (5 g sat, 5 g mono); 76 mg cholesterol; 3 g carbohydrate; 25 g protein; 1 g fiber; 334 mg sodium; 364 mg potassium.


Nutrition bonus: Selenium (41% daily value), Zinc (31% dv).

0 Carbohydrate Servings

Exchanges: 3 1/2 lean meat

TIP: 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.

MAKE AHEAD TIP: Equipment: Kitchen string

RELATED RECIPES: Creamy Horseradish Sauce

So fabulous! meat so tender you could cut it with a fork! I was disappointed with the butcher, they didn't trim it, and looked at me like I was crazy when I asked for 2 lbs. The creamy horseradish sauce is a wonderful addition.

Brenda, Yakima, WA

Delicious! Served this with the entire menu as offered in the magazine to rave reviews - everyone especially loved the meat, sauce, and dessert.

Karen, Perrysburg, OH

Loved this dish. My husband and 2 year old liked it also. Very moist and great flavor.

Anonymous, SF Bay Area, CA

Thank You so much for this recipe; our guests RAVED about how good it was and what a special treat it was on Christmas. Even our two young daughters, ages 5 and 10, who often disdain red meat, loved this meal. The accompanying green beans, mashed potatoes, and salad were all wonderful and easy. Thank you for a memorable dinner.

Anonymous, San Francisco, CA

Our butcher also looks at you like you're nuts for asking for 2 pounds of tenderloin, so I sucked it up and bought a five and a half pound one (to feed five), thinking at least we would have expensive leftovers. My mom took a little home but the rest of it mysteriously disappeared before we could get it in the fridge... this was really, really good. The rub enhanced the flavor of the meat rather than overpowering it.

Delfinia