Horseradish-Crusted Beef Tenderloin

Horseradish-crusted beef tenderloin is the type of dish that wows everyone at the table and makes a statement for any special occasion. When you want a tender and juicy beef dish for a group, a beef tenderloin roast is the answer. This lean and tender cut of beef has the same buttery texture as a filet mignon (in fact, filet mignon steaks come from the tenderloin), but it’s much easier to cook for a crowd.

A flavor-packed combination of prepared horseradish, roasted garlic, herbs and spices elevates this recipe for roasted beef tenderloin. The aroma alone will bring everyone to the table. Serve it with your favorite potato recipe, a few vegetable sides and a bottle of robust red wine.

Ingredients for Horseradish-Crusted Beef Tenderloin

• Garlic: Roasting a whole head of garlic yields a mellow, slightly sweet and nutty flavor, removing the pungent bite of raw garlic. The softened roasted garlic cloves are added to the horseradish mixture that tops the beef.
• Olive oil: The roasted garlic requires a scant amount of olive oil before going into the oven.
• Prepared horseradish: Horseradish has an intensely spicy flavor. You can find prepared horseradish in the grocery store alongside other condiments such as ketchup or mustard.
• Seasonings: The horseradish mixture is seasoned with salt, dried basil, dried thyme and pepper.
• Bread crumbs: Soft bread crumbs are mixed into the horseradish mixture to add texture. The easiest way to make soft bread crumbs is to tear sliced bread (stale bread is great!) into small pieces, then add to a food processor bowl and process until small crumbs form. You can use store-bought dried bread crumbs as a substitute for fresh ones if necessary.
• Beef tenderloin roast: This recipe calls for a 3-pound beef tenderloin roast. This cut of beef is extremely tender and is the same cut that filet mignon steaks come from.

Directions

Step 1: Roast the garlic

Remove the papery outer skin from the garlic bulb (do not peel or separate cloves). Cut the top off the garlic bulb and brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30 to 35 minutes.

Cool for 10 to 15 minutes. Lower the oven setting to 400°.

Step 2: Season the tenderloin

Squeeze the softened garlic into a small bowl. Stir in the horseradish, salt, basil, thyme and pepper.

Spread over the top of the tenderloin.

Step 3: Roast the tenderloin

Place the beef on a rack in a large shallow roasting pan.

Roast the tenderloin until the meat reaches the desired level of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 to 55 minutes. Let it stand for 10 minutes before slicing.

Editor’s Tip: Don’t skip the resting period, which allows the juices to redistribute, ensuring each slice of beef is tender and juicy.

Horseradish-Crusted Beef Tenderloin Variations

• Use fresh herbs: Use fresh chopped herbs, such as thyme, rosemary, oregano, basil or parsley, to make the horseradish crust.
• Add a little Dijon: Stir 1 tablespoon of Dijon mustard into the horseradish mixture for added tanginess.
• Serve horseradish on the side: If you have guests who are averse to horseradish, you can omit it from the crust and serve a horseradish sauce on the side instead. To make a classic horseradish sauce, stir together 1 cup of sour cream, 1/4 cup of mayonnaise, 4 tablespoons of prepared horseradish, 1 teaspoon of coarsely ground pepper, 1/4 teaspoon of salt and 1/4 teaspoon of Worcestershire sauce.

How to Store Horseradish-Crusted Beef Tenderloin

Leftover beef tenderloin with horseradish should be stored in an airtight container in the refrigerator for up to four days. To help the roast maintain its juiciness, slice only as much beef as you plan to eat and store the rest whole.

How should you reheat horseradish-crusted beef tenderloin?

You can reheat individual slices of horseradish-crusted tenderloin in the microwave or in a pan on the stovetop. The best way to reheat a whole roast is in a 250° oven for 20 to 30 minutes. Regardless of the method you choose, the internal temperature should reach 140° before serving.

Horseradish-Crusted Beef Tenderloin Tips

Why won’t my horseradish crust stick to the roast?

If the roast is too moist for the crust to stick, pat it dry with paper towels before adding the horseradish crust. You should also allow the beef to come to room temperature for about 30 minutes to take off any chill. It may also be helpful to place the roast on the rack first and then add the horseradish crust. This will help prevent the horseradish crust from falling off when you’re transferring the beef to the pan.

Why is my horseradish-crusted beef tenderloin tough?

Overcooking is likely the culprit when it comes to tough tenderloin. An instant-read thermometer is a cook’s best friend and will help prevent overcooking meat in the future.

What can you serve with horseradish-crusted beef tenderloin?

If there ever were a dish that calls for mashed potatoes served on the side, this beef tenderloin with horseradish is definitely one of them! Choose from classic creamy mashed potatoes, cheesy mashed potatoes or decadent deluxe mashed potatoes made with cream cheese and sour cream. For a green vegetable side, think Parmesan-roasted broccoli, pan-roasted asparagus or garlic roasted Brussels sprouts. Thick slices of crusty bread or dinner rolls slathered with butter are always a good idea. A bold cabernet sauvignon, such as Josh Cellars, or a juicy red blend, like The Stump Jump by d’Arenberg, are two red wines that pair well with horseradish-crusted beef tenderloin.