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Horseradish-Crusted Beef Tenderloin Recipe

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This recipe for Horseradish-Crusted Beef Tenderloin is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbl. prepared horseradish
1 Tbl. extra-virign olive oil
1 Tsp. Dijon mustard
2 Lbs. trimmer beef tenderloin, center cut (Kitchen string to tie)
1 tsp. kosher salt
2 tsp. fresh ground pepper

Horseradish Sauce: (Combine well and chill - Can be refrigerated up to 3 days)
¼ cups reduced-fat sour cream
⅓ cup prepared horseradish
1 tsp. kosher salt
1 tsp.freshly ground pepper
Directions:
Directions:
Preheat oven to 400°F. 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 140°F for medium-rare, 35 to 45 minutes.
Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep 15 minutes/1 Hour 15 Minutes Cooking Time

 

 

 

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