Beef Tenderloin with Fresh Herbs and Horseradish

92 Ratings
  • 5 24
  • 4 38
  • 3 21
  • 2 9
  • 1 0

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.

Everyday Food, December 2008

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Servings:
10
Advertisement

Ingredients

Directions

  • 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).

    Advertisement

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

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

  • 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 Notes

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

Advertisement

Reviews (3)

92 Ratings
  • 5 24
  • 4 38
  • 3 21
  • 2 9
  • 1 0
Martha Stewart Member
12/26/2012
Made this for Christmas and it was excellent!! Great flavors and quick cooking! Turned out the perfect medium that we love.
Martha Stewart Member
01/04/2012
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!
Martha Stewart Member
01/04/2012
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!
Advertisement
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 02/05/2023