Horseradish-Crusted Beef Tenderloin
This recipe serves a crowd and is great for special occasions, but also easy enough for a weeknight. Most tenderloin pieces in the butcher case are already trimmed, but if not, ask your butcher to do this for you. For a super neat presentation, you can tie the tenderloin: fold the narrow end back under itself to create an even thickness along the length of the tenderloin and tie the tenderloin at one-inch intervals with butcher’s twine. It’s an unnecessary step but takes just a few minutes and will help the meat cook more evenly. The rest of the recipe involves hands-off roasting and yields tender, juicy meat with a crisp, slightly spicy crust on the outside.
Ingredients
¼ cup drained prepared horseradish
3 tablespoons Dijon mustard
3 tablespoons chopped fresh flat-leaf parsley
1½ teaspoons chopped garlic (about 1 garlic clove)
1½ teaspoon kosher salt
1 (2-lb.) center-cut beef tenderloin, trimmed
Nutrition
Calories 240.99
Fat 10.57g
Sat Fat 3.65g
Protein 33.13g
Carbohydrate 1.44g
Fiber 0.52g
Sugar 0.33g
Cholesterol 92.42mg
Iron 4.06mg
Sodium 804.58mg
Calcium 38.05mg
Directions
Preheat oven to 425°F. Stir together horseradish, mustard, parsley, garlic, and salt in a medium bowl. Rub mixture on beef tenderloin, pressing to adhere, and place on a rimmed baking sheet. Bake in preheated oven until a thermometer inserted in thickest portion of beef registers 135°F for medium-rare, about 30 minutes. Remove to a cutting board, and let stand 15 minutes before slicing.
Yields: 6 (serving size: 2 slices)
