Horseradish-Crusted Beef Tenderloin
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
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Equipment
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
Per Serving:
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.
Exchanges:
3 1/2 lean meat
