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

Directions . . . → Read More: Beef Tenderloin with Horseradish Mustard