Horseradish-Crusted Beef Tenderloin

Name: Horseradish-Crusted Beef Tenderloin
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 3½ lb beef tenderloin roast; 1¼ teaspoons salt; ½ teaspoon black pepper; 6 tablespoons olive oil; 1 lb fresh horseradish; 1 serving Bloody Mary aspic; 1 piece instant-read thermometer

A luxurious beef tenderloin roast coated with fresh horseradish and Dijon mustard, roasted to a perfect medium-rare. This elegant main dish features a crispy horseradish crust and tender, juicy meat inside.

8 servings

1 hr 57 min

Published October 4, 2025

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Ingredients

•3½ lb beef tenderloin roast
•1¼ teaspoons salt
•½ teaspoon black pepper
•6 tablespoons olive oil
•1 lb fresh horseradish
•1 serving Bloody Mary aspic
•1 piece instant-read thermometer

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
2.
Pat tenderloin dry, then sprinkle with salt and pepper.
2 min
3.
Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.
15 min
4.
While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.
5 min
5.
Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.)
80 min
6.
Remove and discard string. Cut tenderloin into thick slices.
5 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 400°F.

10 min

Pat tenderloin dry, then sprinkle with salt and pepper.

2 min

Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.

15 min

While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.

5 min

Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.)

80 min

Remove and discard string. Cut tenderloin into thick slices.

5 min