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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Reviews (3)

92 Ratings
  • 5 star values: 24
  • 4 star values: 38
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 0
Rating: Unrated
12/26/2012
Made this for Christmas and it was excellent!! Great flavors and quick cooking! Turned out the perfect medium that we love.
Rating: Unrated
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!
Rating: Unrated
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!
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