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.