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. Add 5 to 10 minutes to the roasting time for well done.
Ingredients
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2 tablespoons prepared horseradish
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1 tablespoon extra-virgin olive oil
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1 teaspoon Dijon mustard
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2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
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1 teaspoon kosher salt
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2 teaspoons freshly ground pepper
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Creamy Horseradish Sauce
Directions
1.
Preheat oven to 400 degrees 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 degrees 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:
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.
Equipment: Kitchen string
Nutrition information
Calories 220, Total Fat 11 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Cholesterol 76 mg, Sodium 334 mg, Carbohydrate 3 g, Fiber 1 g, Protein 25 g, Potassium 364 mg. Exchanges: Lean Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet
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