Beef Tenderloin with Fresh Herbs and Horseradish

Name: Beef Tenderloin with Fresh Herbs and Horseradish
Prep time: 15 min
Total time: 75 min
Ingredients: 0.25 cup olive oil; 0.5 cup prepared white horseradish, squeezed dry; 3 tablespoons grainy mustard; 2 garlic cloves, minced; 1 beef tenderloin, trimmed (about 4 pounds); Coarse salt and ground pepper; 2 tablespoons fresh rosemary leaves, chopped; 2 tablespoons fresh thyme leaves, chopped

3.8

(92)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on January 17, 2018

Prep Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

10

The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.

Ingredients

¼ cup olive oil
½ cup prepared white horseradish, squeezed dry
3 tablespoons grainy mustard
2 garlic cloves, minced
1 beef tenderloin, trimmed (about 4 pounds)
Coarse salt and ground pepper
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped

Directions

In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).
Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.

Cook's Notes

For the juiciest beef, cook the tenderloin to the temperature specified, and be sure to let it rest before slicing.

Originally appeared: Everyday Food, December 2008