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Entrées & Sides

Horseradish-Crusted Beef Tenderloin


  • 2 LB Beef Tenderloin, trimmed (preferably center-cut*)
  • 2 TBSP Horseradish, prepared
  • 1 TBSP Extra-Virgin Olive Oil
  • 1 TSP Dijon Mustard
  • ½ TSP Kosher Salt
  • ½ TSP Spice of Life
  • 2 TSP Ground Black Pepper

* 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 2½ LBS, then use a sharp knife to trim the silver skin, fat and chain


  1. Preheat oven to 400°F.
  2. Combine horseradish, oil and mustard in a small bowl.
  3. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places and transfer to a small roasting pan.
  4. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 35 to 45 minutes.
  5. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.


  • 2 CUPS Sour Cream, low-fat
  • ½ CUP Horseradish, prepared
  • ½ CUP Fresh Parsley, chopped

Combine all ingredients in a in a medium bowl.

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