Food recipes
Horseradish-Crusted Beef Tenderloin
Horseradish-Crusted Beef Tenderloin Ingredients: horseradish, prepared oil, olive, salad or cooking mustard, prepared, yellow beef, grass-fed, ground, raw salt, table spices, pepper, black Directions: Preheat oven to...
Horseradish-Crusted Beef Tenderloin
Ingredients:
horseradish, prepared
oil, olive, salad or cooking
mustard, prepared, yellow
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
Directions:
Preheat oven to 400F
Combine horseradish, oil and mustard in
a small bowl.
Rub tenderloin with salt and pepper; coat with the horseradish mixture.
Tie with kitchen string in 3 places.
Transfer to a small roasting pan.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140F for medium-rare, 5 to 45 minutes.
Add 5 to 10 minutes for medium-well.
Transfer to a cutting board; let rest for 5 minutes.
Remove the string.
Slice and serve with Creamy Horseradish Sauce.
Note: You'll need 2 pounds of trimmed tenderloin for this recipe.
Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin).
If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.
Ingredients:
horseradish, prepared
oil, olive, salad or cooking
mustard, prepared, yellow
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
Directions:
Preheat oven to 400F
Combine horseradish, oil and mustard in
a small bowl.
Rub tenderloin with salt and pepper; coat with the horseradish mixture.
Tie with kitchen string in 3 places.
Transfer to a small roasting pan.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140F for medium-rare, 5 to 45 minutes.
Add 5 to 10 minutes for medium-well.
Transfer to a cutting board; let rest for 5 minutes.
Remove the string.
Slice and serve with Creamy Horseradish Sauce.
Note: You'll need 2 pounds of trimmed tenderloin for this recipe.
Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin).
If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.