Close

Beef Tenderloin with Fresh Herbs and Horseradish

The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.

  • Prep:
  • Total Time:
  • Servings: 10
Beef Tenderloin with Fresh Herbs and Horseradish

Source: Everyday Food, December 2008

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup prepared white horseradish, squeezed dry
  • 3 tablespoons grainy mustard
  • 2 garlic cloves, minced
  • 1 beef tenderloin, trimmed (about 4 pounds)
  • Coarse salt and ground pepper
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons fresh thyme leaves, chopped

Directions

  1. In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).

  2. Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.

  3. Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.

  4. Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.

Cook's Note

For the juiciest beef, cook the tenderloin to the temperature specified, and be sure to let it rest before slicing.

Reviews

Be the first to comment!