Beef Tenderloin with Fresh Herbs and Horseradish
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Everyday Food, December 2008
- Prep Time 15 minutes
- Total Time 1 1/4 hours, plus marinating
- Yield Serves 10
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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
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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).
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Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
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Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
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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.
Made this for Christmas and it was excellent!! Great flavors and quick cooking! Turned out the perfect medium that we love.
After 40 minutes my roast was still RAW. Ruined my dinner party. Also there is a discrepancy in the herb measurements, one place says tsp, the other TBS. VERY disappointed!
After 40 minutes my roast was still RAW. Ruined my dinner party. Also there is a discrepancy in the herb measurements, one place says tsp, the other TBS. VERY disappointed!
I just checked out your recipe, both in the magazine and online, and think you have a typo in step 3 of the directions. 2 tablespoons of salt sounds excessive and 2 tsp of rosemary and thyme do not match your ingredients list.