Horseradish-Crusted Beef Tenderloin Recipe

Horseradish-Crusted Beef Tenderloin

• Level: Intermediate
• Yield: 8 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 8 servings
  Calories: 825
  Total Fat: 60 g
  Saturated Fat: 26 g
  Carbohydrates: 14 g
  Dietary Fiber: 2 g
  Sugar: 3 g
  Protein: 50 g
  Cholesterol: 237 mg
  Sodium: 855 mg
• Total: 10 hr 40 min (includes chilling and resting time)
• Active: 35 min

Impress your holiday guests with this show-stopping whole beef tenderloin, elevated by a reverse-sear method, broil finish, and zesty horseradish crust. It's simple yet stunningperfect for creating unforgettable celebrations around the table.

Horseradish-Crusted Tenderloin:

• One 4- to 4 1/2-pound beef tenderloin, trimmed and tied
• Kosher salt and freshly ground black pepper
• 3/4 cup fine breadcrumbs
• 1/3 cup prepared horseradish
• 1/4 cup chopped fresh Italian parsley
• 8 tablespoons unsalted butter, at room temperature
• 3 sprigs fresh thyme

Red Wine Mushroom Sauce:

• 2 tablespoons extra-virgin olive oil
• 12 ounces cremini mushrooms, sliced thin
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 cup dry red wine
• 2 tablespoons cold unsalted butter

Special equipment:

• kitchen twine

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1. For the horseradish-crusted tenderloin: Pat the tenderloin dry with paper towels and season all sides generously with salt and pepper. Place a rack in a foil-lined large shallow roasting pan and refrigerate uncovered overnight, or up to 48 hours.
2. Preheat the oven to 225 degrees F.
3. Place the roasting pan with the tenderloin in the oven and roast until the internal temperature reaches 118 to 120 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours. (Begin checking the temperature regularly after about an hour to avoid overcooking.)
4. While the tenderloin is roasting, in a small bowl, combine the breadcrumbs, horseradish, parsley, 4 tablespoons butter, and 1/4 teaspoon salt. Mix until just blended, then season to taste and set aside.
5. Remove the tenderloin from the oven, then cut and discard the twine, leaving the tenderloin in the pan.
6. Adjust the oven rack to the top 6 to 8 inches from the broiler element, and preheat the broiler to high.
7. In a large skillet over medium heat, add the remaining 4 tablespoons butter and the thyme sprigs. Once the butter melts and begins to brown slightly, remove from the heat and brush the butter over the top and sides of the tenderloin. Reserve the remaining melted butter in the skillet and remove the thyme sprigs.
8. Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until the top and sides are browned. Remove from the oven. Flip the tenderloin and spread the horseradish mixture evenly over the top. Return to the oven and broil until the topping is golden brown and crispy and the internal temperature reaches 125 to 130 degrees F for rare, about 1 minute.
9. Transfer the tenderloin to a cutting board and let it rest while preparing the mushroom sauce.
10. For the red wine mushroom sauce: To the skillet with the butter, add the olive oil and heat over medium-high heat. Add the mushrooms, season with salt and pepper to taste, and cook until browned and caramelized, about 6 to 8 minutes.
11. Add the garlic and shallot and stir until fragrant, about 30 seconds. Deglaze the skillet with the wine and simmer until reduced by half, about 3 minutes. Stir in the cold butter until completely melted. Taste and adjust the seasoning as needed.
12. Serve the sauce alongside the roasted tenderloin, sliced thin for that perfect pink centeryour guests will rave!