Horseradish Crusted Tenderloin
Elevate your dinner table with this Horseradish Crusted Tenderloin, a show-stopping centerpiece that combines bold flavors with an elegant presentation. A perfectly seared beef tenderloin is topped with a zesty mixture of prepared horseradish, golden panko breadcrumbs, Parmesan cheese, and fragrant fresh thyme, creating a beautifully crisp and flavorful crust. Enhanced by hints of garlic and Dijon mustard, this recipe strikes the perfect balance between tangy and savory. Roasted to tender, juicy perfection and finished with a 10-minute rest for maximum flavor, this tenderloin is ideal for special occasions or a luxurious weeknight dinner. Pair it with roasted vegetables or buttery mashed potatoes for a meal that’s as indulgent as it is impressive. Ready in under an hour, this dish is your new go-to for effortless sophistication.
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Recipe Information
Ingredients
- 2 pounds Beef tenderloin
- 0.333 cup Horseradish (prepared)
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 4 tablespoons Unsalted butter (melted)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 2 teaspoons Fresh thyme (chopped)
- 2 tablespoons Dijon mustard
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
Pat the beef tenderloin dry with paper towels, then season it all over with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until nicely browned, about 2-3 minutes per side. Remove from the skillet and set aside to cool slightly.
In a small bowl, mix together the horseradish, panko breadcrumbs, Parmesan cheese, thyme, minced garlic, Dijon mustard, and melted butter until well combined.
Spread the horseradish mixture evenly over the top of the tenderloin, pressing lightly to adhere.
Place the crusted tenderloin onto the prepared baking sheet and transfer it to the oven.
Roast the tenderloin for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or your desired doneness.
Remove the tenderloin from the oven and tent it with foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the tenderloin into thick medallions and serve immediately. Pair with roasted vegetables, mashed potatoes, or your favorite side dish for an unforgettable meal.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 7698 mg | 335% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 304.9 g | 610% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 852 mg | 66% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3807 mg | 81% | |
*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.
