Horseradish-Crusted Beef Tenderloin

  • Active Time 15m
  • Total Time 1h 10m

8 servings

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Add 5-10 minutes to the roasting time for well done.

Make Ahead Tip: Equipment: Kitchen string


  • 2 tablespoons prepared horseradish
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground pepper
  • 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.

Companion recipe: Creamy Horseradish Sauce


Preheat the oven to 400 degrees F.

Combine the horseradish, oil and mustard in

a small bowl. Rub the 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 degrees F for medium-rare, 35-45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11272

nutrition information per serving

220 calories; 11g total fat; 5g total saturated fat; 76mg cholesterol; 334mg sodium; 3g carbohydrates; 1g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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