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

EASE OF PREPARATION: Easy

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 (recipe follows)

1. Preheat oven to 400°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°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.

NUTRITION INFORMATION: Per serving: 220 calories; 11 g fat (5 g sat, 5 g mono); 76 mg cholesterol; 3 g carbohydrate; 25 g protein; 1 g fiber; 334 mg sodium; 364 mg potassium.


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

0 Carbohydrate Servings

Exchanges: 3 1/2 lean meat

TIP: 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.

MAKE AHEAD TIP: Equipment: Kitchen string

RELATED RECIPES: Creamy Horseradish Sauce

So fabulous! meat so tender you could cut it with a fork! I was disappointed with the butcher, they didn't trim it, and looked at me like I was crazy when I asked for 2 lbs. The creamy horseradish sauce is a wonderful addition.

Brenda, Yakima, WA

Delicious! Served this with the entire menu as offered in the magazine to rave reviews - everyone especially loved the meat, sauce, and dessert.

Karen, Perrysburg, OH

Loved this dish. My husband and 2 year old liked it also. Very moist and great flavor.

Anonymous, SF Bay Area, CA

Thank You so much for this recipe; our guests RAVED about how good it was and what a special treat it was on Christmas. Even our two young daughters, ages 5 and 10, who often disdain red meat, loved this meal. The accompanying green beans, mashed potatoes, and salad were all wonderful and easy. Thank you for a memorable dinner.

Anonymous, San Francisco, CA

Our butcher also looks at you like you're nuts for asking for 2 pounds of tenderloin, so I sucked it up and bought a five and a half pound one (to feed five), thinking at least we would have expensive leftovers. My mom took a little home but the rest of it mysteriously disappeared before we could get it in the fridge... this was really, really good. The rub enhanced the flavor of the meat rather than overpowering it.

Delfinia

This is a great meal! I have made it several times and every time the meat was beautiful and my guests were very impressed. This is such an easy meal when you are entertaining. As for the trimming. I typically skip the butcher and get my meat at Costco. Trimming it is not so difficult and you can slice half of it into steaks for another night. Yum!

Jessica, Morristown, NJ

This had to be the best dinner ever served. Christmas for 12 adults and 11 children under 11 and they ALL raved about this recipe! It was easy and delicious and I highly recommend it.

T Reaves, Oroville, CA

I used the horseradish mixture as an overnight marinade before putting on the smoker for christmas dinner. Prepared beef as directed in recipe but waited to salt just before grill time. The only variation to the horseradish mixture was mustard. I used chipolte mustard instead of dijon. Take meat out of refrigerator 20 minutes before grill time. Filled charcoal grill with one charcoal bucket of hot coals. Seared tenderloins (two 3 lbs. roast) over high heat on all sides. Then placed on center rack of smoker without water pan. Added Apple chips and hickory chips to charcoal for smoke flavor. Covered smoker and turned meat three times 15 min apart (total cooking time approx. 45 min) Internal temp of 140 as recipe recommends. Pull off grill and let rest 5-10 min before slicing. Great served with creamy horseradish sauce to taste. Huge success! Great leftovers hot or cold, only if you cook more than you can possibly eat in one night.

Grahamprofound, Jackson, MS