Horseradish Crusted Beef Tenderloin || Gracefult Kitchen

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Horseradish Crusted Beef Tenderloin

Lamb

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Double-down on horseradish with this creamy, pungent sauce to serve alongside. Serve leftover sauce with Cheddar mashed potatoes or as a sandwich spread.

Ingredients

1 ¼ cups reduced-fat sour cream
⅓ cup plus 2 tablespoons prepared horseradish, divided
2 teaspooons Kosher salt, divided
3 teaspoons ground pepper, divided
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 pounds trimmed beef tenderloin, preferably center-cut

Description

Preheat oven to 400 degrees F.
Combine sour cream, 1/3 cup horseradish, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Chill until ready to serve.
Combine the remaining 2 tablespoons horseradish, oil and mustard in a small bowl. Rub tenderloin with the remaining 1 teaspoon salt and 2 teaspoons 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 degrees F for medium-rare, 35 to 45 minutes. (Add 5 to 10 minutes to the roasting time for well done.) Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with creamy horseradish sauce.