Horseradish-Crusted Beef Tenderloin

1. 1

   Preheat oven to 400F

2. 2

   Combine horseradish, oil and mustard in

3. 3

   a small bowl.

4. 4

   Rub tenderloin with salt and pepper; coat with the horseradish mixture.

5. 5

   Tie with kitchen string in 3 places.

6. 6

   Transfer to a small roasting pan.

7. 7

   Roast until a thermometer inserted into the thickest part of the tenderloin registers 140F for medium-rare, 5 to 45 minutes.

8. 8

   Add 5 to 10 minutes for medium-well.

9. 9

   Transfer to a cutting board; let rest for 5 minutes.

10. 10

    Remove the string.

11. 11

    Slice and serve with Creamy Horseradish Sauce.

12. 12

    Note: You'll need 2 pounds of trimmed tenderloin for this recipe.

13. 13

    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).

14. 14

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.