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Horseradish-Crusted Beef Tenderloin

December 2006

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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.



READER'S COMMENT:
"EASY and DELICIOUS! I will be making this again. I also made the Creamy Horseradish Sauce. It was very tasty. "
Horseradish-Crusted Beef Tenderloin

Makes: 8 servings

Active Time:

Total Time:

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)

This recipe calls for:

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.

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.

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.

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

Exchanges: 3 1/2 lean meat


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Type of Dish
Main dish, meat
Servings
8 or more
Ethnic/Regional
American
Main Ingredient
Beef
Preparation/ Technique
Roast
Meal/Course
Dinner

Publication
December 2006
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