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.

horseradish-crusted-beef-tenderloin
Photo by Grace Elkus
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  • Makes 6 (serving size: 2 slices)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 240.99 calories
    • Fat 10.57 g
    • Sat Fat 3.65 g
    • Cholesterol 92.42 mg
    • Sodium 804.58 mg
    • Protein 33.13 g
    • Carbohydrate 1.44 g
    • Sugar 0.33 g
    • Fiber 0.52 g
    • Iron 4.06 mg
    • Calcium 38.05 mg
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

  1. Check ¼ cup drained prepared horseradish
  2. Check 3 tablespoons Dijon mustard
  3. Check 3 tablespoons chopped fresh flat-leaf parsley
  4. Check teaspoons chopped garlic (about 1 garlic clove)
  5. Check teaspoon kosher salt
  6. Check 1 (2-lb.) center-cut beef tenderloin, trimmed

Directions

  1. 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.