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Horseradish-Crusted Beef Tenderloin

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Add 5 to 10 minutes to the roasting time for well done.
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Cook: 55 min
  • Yield: 8 servings
  • Nutrition Info
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2 tablespoons prepared horseradish

1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard

2 pounds trimmed beef tenderloin, preferably center-cut (see Note)

1 teaspoon kosher salt

2 teaspoons freshly ground pepper

Creamy Horseradish Sauce


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees 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.
  4. 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.
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