Food Recipes Horseradish-Crusted Beef Tenderloin 4.1 (7) 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. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on March 13, 2017 Print Share Share Tweet Pin Email This flavorful rub comes together in minutes, and provides a crisp, spicy crust for the juicy piece of meat. The horseradish flavor is pronounced, but isn’t overpowering. Serve as a main dish for dinner, or pack it for lunch as a sammie on a crusty, chewy roll. Get the recipe:Horseradish-Crusted Beef Tenderloin. Photo: Grace Elkus Hands On Time: 10 mins Total Time: 55 mins Yield: 6 (serving size: 2 slices) Jump to Nutrition Facts Ingredients ¼ cup drained prepared horseradish 3 tablespoons Dijon mustard 3 tablespoons chopped fresh flat-leaf parsley 1 ½ teaspoons chopped garlic (about 1 garlic clove) 1 ½ teaspoon kosher salt 1 (2-lb.) center-cut beef tenderloin, trimmed 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. Print Nutrition Facts (per serving) 241 Calories 11g Fat 1g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 241 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 19% Cholesterol 92mg 31% Sodium 805mg 35% Total Carbohydrate 1g 1% Total Sugars 0g Protein 33g Calcium 38mg 3% Iron 4mg 23% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.