Horseradish-Crusted Beef Tenderloin

Name: Horseradish-Crusted Beef Tenderloin
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons prepared horseradish; 1 tablespoon extra virgin olive oil; 1 teaspoon Dijon mustard; 2 lbs trimmed beef tenderloin, preferably center-cut (see Note); 1 teaspoon kosher salt; 2 teaspoons fresh ground pepper

Submitted by Sherri L.

"From Eating Well magazine"

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Ready In:: 1hr 35mins
Ingredients:: 6
Serves:: 8

ingredients

2 tablespoons prepared horseradish
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
2 lbs trimmed beef tenderloin, preferably center-cut (see Note)
1 teaspoon kosher salt
2 teaspoons fresh ground pepper

directions

Preheat oven to 400°F
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.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 5 to 45 minutes. Add 5 to 10 minutes for medium-well. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.
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.