Horseradish-Crusted Beef Tenderloin

Adapted from Eating Well

For special occasions or holidays, I like to make a whole tenderloin. It’s simple and elegant. This mini-version is perfect for a Sunday. I think it goes nicely with sweet potato and parsnip puree and roasted brussels sprouts.

  • 1 tablespoon extra-hot horseradish
  • 2 teaspoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 pound trimmed center cut beef tenderloin
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • Creamy Horseradish Sauce (recipe follows)
  • Preheat oven to 400 degrees F.
  • In a small bowl, whisk together horseradish, olive oil and Dijon mustard. Place the tenderloin in a small roasting pan, then rub all surfaces of the outside with the salt and pepper. Coat with the horseradish mixture. Roast in the center rack of the oven for about 40 minutes, or until the thickest part of the tenderloin registers 140 degrees F (for medium rare) using a meat thermometer. If you prefer your meat well done, add an additional 5 to 10 minutes. Prepare the creamy horseradish sauce (directions below) while meat roasts. When meat reaches the desired temperature, remove it from the oven, cover it tightly with foil and allow it to rest for 5 minutes before slicing.
  • For the horseradish sauce, combine 1/2 cup of low fat sour cream or plain Greek yogurt, 2 tablespoons horseradish, and 1/2 teaspoon each kosher salt and black pepper in a small bowl. Refrigerate until ready to serve.
  • Quick Tips
  • 1. I worried that the extra hot horseradish might be too spicy for my children. It was not. By the time the meat roasted, it was somehow a much tamer version of its former self. They enjoyed it. The sauce was a different story, though it wasn’t very spicy either.
  • 2. This would also be a great dish for guests. It’s simple, tasty and impressive. This is actually half of the original recipe, which was written for 8. Double it up if you have guests and want to make an impressive main course.

Preparation time: 5 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 4

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