Horseradish-Crusted Beef Tenderloin

From Eating Well magazine

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 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

Directions

1. Preheat oven to 400°F
2. Combine horseradish, oil and mustard in
3. 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.
4. 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.
5. 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.