Serves 8
40 min
Herb-Crusted Beef Tenderloin with Horseradish
Recipe GLPR053435280295f8
A elegant center-cut beef tenderloin seared and roasted to perfection, finished with a bright herb gremolata and tangy horseradish cream. This restaurant-quality main course serves eight and comes together with simple, quality ingredients.
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Ingredients
3 pounds center-cut beef tenderloin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/2 cup bottled horseradish, drained and squeezed dry
2 tablespoons olive oil
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon olive oil for gremolata
1 tablespoon fresh lemon zest
1 teaspoon fresh lemon juice
1 small garlic clove, minced
Directions
Preheat your oven to 400°F. Pat the beef tenderloin dry with paper towels, then season all sides evenly with kosher salt and freshly ground black pepper.
Brush the surface of the tenderloin with Dijon mustard, then spread the drained horseradish evenly over the mustard layer, coating the top and sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully sear the beef tenderloin on all sides for 2-3 minutes per side until a golden brown crust forms.
Transfer the skillet to the preheated oven and roast for 18-22 minutes, until the internal temperature reaches 145°F for medium-rare doneness when measured with a meat thermometer at the thickest point.
While the beef cooks, prepare the herb gremolata by combining the chopped parsley, rosemary, thyme, lemon zest, lemon juice, minced garlic, and 1 tablespoon of olive oil in a small bowl. Season with a pinch of kosher salt and black pepper to taste.
Remove the beef from the oven and transfer to a cutting board. Let rest for 5 minutes before slicing into 1-inch thick steaks.
Arrange sliced beef on a serving platter and top with the fresh herb gremolata just before serving. Serve immediately.
