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- Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
- Spread generously over the beef.
- Marinate, covered, in the refrigerator for 1 to 2 hours.
- Season with kosher salt and pepper.
- Place on a grill rack.
- Grill over medium hardwood charcoal to 125 degrees on a meat thermometer for rare, 135 degrees for medium or until done to taste.
- Let stand for 5 minutes.