Beef Tenderloin with Horseradish Mustard

3 tablespoons bottled horseradish, drained if in brine

3 tablespoons Dijon mustard

3/4 cup dried plain breadcrumbs

1 tablespoon dried thyme

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

1 (3-pound) trimmed beef tenderloin roast, tied

Equipment: instant-read thermometer

Preheat oven to 500F with rack in middle.

Stir together horseradish and mustard in a small bowl. Toss together breadcrumbs, thyme, oil and 1/2 teaspoon each salt and pepper.

Pat beef with paper towels, then sprinkle all over with remaining 1 teaspoon salt and 1 teaspoon pepper and rub into meat. Roast beef in an oiled shallow roasting pan 25 minutes. Remove from oven, then spread top and sides with horseradish mixture and sprinkle evenly with breadcrumbs, patting lightly to adhere. Return to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120F, 5 to 10 minutes longer. (If crumbs begin to brown too much, tent with a piece of foil.)

Transfer beef to a platter and cool, loosely covered with foil, 30 to 45 minutes (internal temperature will rise to about 130F as it rests). Cut meat into thick slices, discarding string, and serve warm.

about this recipe
Coating this popular cut of beef with crunchy golden crumbs highlights the meat’s tenderness, and a combination of horseradish and mustard combination gives the dish a zesty bite

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