Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Double-down on horseradish with this creamy, pungent sauce to serve alongside. Serve leftover sauce with Cheddar mashed potatoes or as a sandwich spread.

EatingWell Magazine, December 2006


Recipe Summary

20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Combine sour cream, 1/3 cup horseradish, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Chill until ready to serve.

  • Combine the remaining 2 tablespoons horseradish, oil and mustard in a small bowl. Rub tenderloin with the remaining 1 teaspoon salt and 2 teaspoons 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 degrees F for medium-rare, 35 to 45 minutes. (Add 5 to 10 minutes to the roasting time for well done.) Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with creamy horseradish sauce.


Kitchen string

Ingredient 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

Cover and refrigerate creamy horseradish sauce (step 2) for up to 3 days.

Nutrition Facts

211 calories; protein 25.6g; carbohydrates 1.8g; dietary fiber 0.4g; sugars 0.6g; fat 10.7g; saturated fat 3.9g; cholesterol 78.6mg; vitamin a iu 50.3IU; vitamin c 1.9mg; folate 20.3mcg; calcium 47.2mg; iron 1.9mg; magnesium 30.4mg; potassium 436mg; sodium 299.3mg; thiamin 0.1mg.

3 1/2 lean meat