Horseradish and Mustard-Crusted Beef Tenderloin

"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."
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
2hrs 10mins




  • 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.
  • Enjoy!

Questions & Replies

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  1. 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. CIndytc
    This was the best beef tenderloin I have ever made...the mustard/horseradish sauce really makes for a great tasting tenderloin...Will make this from now on.
  3. The Flying Chef
    Superb!! I cut back on amounts as I was only making for 2 but made with all the ingredients stated. I used a 500g piece of fillet and cooked it for about 30 Min's as we like our steaks medium rare. The meat was so tender and we loved the flavour from the crust. I did make a gravy to go with, but this was more for the mash than the meat it needed nothing extra. I will look forward to making this when we have company, I know it will be a winner. Thanks Diana2
  4. MichelleAnne1
    I've made this twice now...the first time as directed - the only change was that I cooked it for an hour and a half and it was well done (was looking for medium). It was tasty, but needed a little more oumf! So, the second time I added (eyeballed) a heaping teaspoon of crushed garlic, 1/2-1 tsp sea salt and about 2-3 tsp of Worcestershire sauce to the mustard mixture and then proceeded with recipe as stated checking the meat at an hour and putting it back in for another 10mins for medium in my oven. The results were outstanding!! There were no leftovers!
  5. Loretta in Louisiana
    Oh this sounds soooo good. I have not tried this yet, but I promise I will let you know soon. we cook Pork Tenderloin alot at the camp and I absolutely love horseradish, so I just can't wait. We will also do this on a smoker as usual. Again just can't wait. Stay tune for my main review. LOL YUMMMMM



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