Horseradish-Crusted Beef Tenderloin Recipe
horseradish-crusted beef tenderloin
serves 8
ingredients
Beef Tenderloin- 3 lb beef tenderloin, center cut
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp Dijon mustard
- ½ cup bottled horseradish, drained and squeeze dried
- 2 tbsp olive oil Herb Gremolata
- 3 tbsp chopped Italian flat leaf parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tbsp olive oil
- 1 tbsp lemon zest
- 1 tsp fresh lemon juice
- 1 small garlic clove, minced
- Kosher salt and freshly ground black pepper, to taste
directions
- Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place tenderloin on baking sheet, pat dry and sprinkle with salt and pepper. Spread Dijon mustard over the top and sides of the beef. In a small bowl stir the horseradish and olive oil together and then coat top and sides of the meat with the horseradish mixture. Roast for 45 minutes for medium rare, (when a meat thermometer registers 145ºF). Remove from oven and let stand 10 minutes before slicing.
- While the beef is resting, prepare the gremolata. In a medium bowl, combine the chopped parsley, rosemary, thyme, olive oil, lemon zest, lemon juice, garlic, salt and pepper. Toss all ingredients together and spoon over sliced beef .