Prep 15 mins
Cook 1 hr 20 mins
From Eating Well magazine
- 2 tablespoons prepared horseradish
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 lbs trimmed beef tenderloin, preferably center-cut (see Note)
- 1 teaspoon kosher salt
- 2 teaspoons fresh ground pepper
- Preheat oven to 400°F
- Combine horseradish, oil and mustard in
- a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
- Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 5 to 45 minutes. Add 5 to 10 minutes for medium-well. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.
- Note: You'll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.