Recipe by Diana #2
I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.
Top Review by Chef Buggsy Mate
WONDERFUL!!! I couldn't find a beef tenderloin so I asked the fellow in the meat department for a tender roast and he grabbed a cut of meat for me. It was indeed very flavorful and tender. However, it was the flavor of the horseradish and mustard that really pushed this dish over the edge. The bread crumbs got a little mushy though so the family asked if I would leave them off next time. The funny thing is my DH has always said "I wouldn't be caught dead putting that stuff (meaning horseradish) in my mouth". When I told him what I coated the meat with he couldn't believe it. He even admitted he was pleasantly surprised. I'm a very happy camper because I love horseradish! I will definitely be on the lookout for beef tenderloin. Thanks for sharing! Made as a recipenap for AUS/NZ Swap #24
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon peppercorn, crushed
- 3 lbs beef tenderloin, trimmed
- 1⁄2 cup dry breadcrumbs
- cooking spray
Directions See How It's Made
- Combine mustard, crushed peppercorns and horseradish.
- Spread evenly over tenderloin.
- Pat bread crumbs onto mustard mixture.
- Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
- Preheat oven to 350°.
- Unwrap tenderloin.
- Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
- Bake for approximately 2 hour. (Medium - Well).
- Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.