Beef Tenderloin

By • June 30, 2014 0 Comments

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Author Notes: Beef tenderloin. Tender. Loin. True to its name, this is the butteriest cut of beef, the best of the best that we love to haul out for celebratory meals. Coated in a crust of spicy horseradish and Dijon mustard and then served with a zesty gremolata of parsley, rosemary and thyme, this flavourful, satisfying tenderloin is tops.bitememore

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Serves 8

Beef Tenderloin

  • 3 pounds beef tenderloin, center cut
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1/2 cup bottled horseradish, drained and squeeze dried
  • 2 tablespoons olive oil

Herb Gemolata

  • 3 tablespoons chopped Italian flat leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon olive oil
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced
  • kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place tenderloin on baking sheet, pat dry and sprinkle with salt and pepper. Spread Dijon mustard over the top and sides of the beef. In a small bowl stir the horseradish and olive oil together and then coat top and sides of the meat with the horseradish mixture. Roast for 45 minutes for medium rare, (when a meat thermometer registers 145ºF). Remove from oven and let stand 10 minutes before slicing.
  2. While the beef is resting, prepare the gremolata. In a medium bowl, combine the chopped parsley, rosemary, thyme, olive oil, lemon zest, lemon juice, garlic, salt and pepper. Toss all ingredients together and spoon over sliced beef .

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