Name: Horseradish-Crusted Beef Tenderloin
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT10H40M0.000S
Yield: 8 servings
Ingredients: One 4- to 4 1/2-pound beef tenderloin, trimmed and tied; Kosher salt and freshly ground black pepper; 3/4 cup fine breadcrumbs; 1/3 cup prepared horseradish; 1/4 cup chopped fresh Italian parsley; 8 tablespoons unsalted butter, at room temperature; 3 sprigs fresh thyme; 2 tablespoons extra-virgin olive oil; 12 ounces cremini mushrooms, sliced thin; Kosher salt and freshly ground black pepper; 2 cloves garlic, minced; 1 shallot, minced; 1 cup dry red wine; 2 tablespoons cold unsalted butter

For the horseradish-crusted tenderloin: Dry the tenderloin well with paper towels and sprinkle all sides generously with salt and pepper. Set a rack in a foil-lined large shallow roasting pan and refrigerate uncovered overnight, or up to 48 hours.

Preheat the oven to 225 degrees F.

Place a roasting pan with the tenderloin in the oven and cook until the internal temperature registers 118 to 120 degrees F on an instant-read thermometer, 1 1/2 to 2 hours. (Start checking the temperature at regular intervals after about an hour so to not overcook.)

Meanwhile, in a small bowl, add the breadcrumbs, horseradish, parsley, 4 tablespoons butter and 1/4 teaspoon salt. Mix until just combined, then season to taste and set aside.

Remove the tenderloin from the oven, then cut and remove the twine, leaving the tenderloin in the pan.

Adjust the oven rack to the top 6 to 8 inches from the broiler element, and preheat the broiler to high.

In a large skillet over medium heat, add the remaining 4 tablespoons butter and the thyme sprigs. Once the butter has melted and started to slightly brown, remove from the heat and brush the butter over the top and sides of the tenderloin. Reserve the remaining melted butter in the skillet and remove the thyme sprigs.

Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until only the top and sides are browned, then remove from the oven. Flip the tenderloin and spread the horseradish mixture evenly over the top. Return to the oven and broil until the topping is golden brown and crispy and the internal temperature is 125 to 130 degrees F for rare, about 1 minute.

Transfer the tenderloin to a cutting board and allow to rest while making the mushroom sauce.

For the red wine mushroom sauce: To the skillet with the butter, add the olive oil and heat over medium-high heat. Add the mushrooms, then sprinkle with salt and pepper to taste and cook until brown and caramelized, 6 to 8 minutes.

Add the garlic and shallot and stir until fragrant, about 30 seconds. Deglaze the skillet with the wine and simmer until reduced by half, about 3 minutes. Add the cold butter to the sauce and stir until completely melted. Taste and adjust the seasoning as necessary.

Serve with the roasted tenderloin.

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