Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings

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.


Credit: Grace Elkus

Recipe Summary

10 mins
55 mins
6 (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

241 calories; fat 10.6g; saturated fat 3.7g; protein 33.1g; carbohydrates 1.4g; fiber 0.5g; sugars 0.3g; cholesterol 92.4mg; iron 4.1mg; sodium 804.6mg; calcium 38.1mg.