Horseradish-Crusted Beef Tenderloin
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.
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