Horseradish and Mustard Crusted Beef Tenderloin
Elevate your dinner table with this Horseradish and Mustard Crusted Beef Tenderloin, a show-stopping centerpiece that is equal parts sophisticated and flavorful. This juicy, center-cut tenderloin is coated in a bold blend of zesty horseradish, tangy Dijon mustard, aromatic garlic, and fresh herbs like rosemary and thyme, delivering a gourmet experience with every bite. The tenderloin is then encrusted in golden, crunchy panko breadcrumbs for a satisfying texture contrast. Roasted to perfection, this recipe ensures a tender, perfectly cooked interior while the crust locks in incredible flavor. Ready in just 45 minutes, this dish is perfect for special occasions or impressing guests during the holidays. Pair it with roasted vegetables or creamy mashed potatoes for an unforgettable meal! Keywords: beef tenderloin recipe, horseradish crust, mustard crust, holiday main course, gourmet beef dinner.
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Recipe Information
Ingredients
- 2 lb Beef tenderloin (center-cut)
- 0.25 cup Prepared horseradish (not creamed)
- 0.25 cup Dijon mustard
- 2 cloves Garlic cloves (minced)
- 2 tbsp Olive oil
- 1 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme (chopped)
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and set aside.
Trim any excess fat or silver skin from the beef tenderloin and pat it dry with paper towels. Season the tenderloin all over with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
In a small bowl, mix together the prepared horseradish, Dijon mustard, minced garlic, olive oil, chopped rosemary, and chopped thyme.
In another small bowl, combine the panko breadcrumbs with the remaining 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Rub the horseradish-mustard mixture evenly all over the beef tenderloin, making sure to coat it completely.
Gently press the panko breadcrumb mixture onto the mustard-coated tenderloin, ensuring an even layer for a crisp crust.
Transfer the beef tenderloin to the prepared baking sheet and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Remove the tenderloin from the oven and loosely tent it with aluminum foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
Slice the beef tenderloin into 1-inch-thick slices and serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3201 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
