Horseradish-Crusted Beef Tenderloin

1. 1

   Put oven rack in middle position and preheat oven to 400u00b0F.

2. 2

   Pat tenderloin dry, then sprinkle with salt and pepper.

3. 3

   Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.

4. 4

   While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.

5. 5

   Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120u00b0F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130u00b0F before cooling.)

6. 6

   Remove and discard string. Cut tenderloin into thick slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.