Tuesday, December 3, 2013

Horseradish-Crusted Beef Tenderloin

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.


Makes: 8 servings

Active Time: 15 minutes

Total Time: 1 hour 10 minutes

Ingredients
2 tablespoons prepared horseradish
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 pounds trimmed beef tenderloin, preferably center-cut
1 teaspoon kosher salt
2 teaspoons freshly ground pepper
Preparation
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.
Tips & Notes
Make Ahead Tip: Equipment: Kitchen string
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.
Nutrition
Per serving: 220 calories; 11 g fat ( 5 g sat , 5 g mono ); 76 mg cholesterol; 3 g carbohydrates; 25 g protein; 1 g fiber; 334 mg sodium; 364 mg potassium.

Nutrition Bonus: Selenium (41% daily value), Zinc (31% dv).

Exchanges: 3 1/2 lean meat






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