Chelsea Zimmer; Prop Styling: Mindi Shapiro
Active Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
12 servings

Look for grass-fed beef, which is higher in immune-boosting conjugated linoleic acid than conventional beef.

How to Make It

Step 1

Preheat oven to 400°F. Place a rack in a large roasting pan or large rimmed baking sheet; coat rack with cooking spray. Shred horseradish using the large holes of a box grater (or use a food processor with the grater attachment) to measure 1 cup. Combine horseradish, parsley, thyme, rosemary and garlic in a small bowl.

Step 2

Pat tenderloin dry with paper towels; sprinkle with salt and pepper. Combine oil and mustard in a small bowl; brush mixture over beef. Sprinkle horseradish mixture over beef to coat, pressing to adhere. Place on rack.

Step 3

Bake tenderloin until a thermometer inserted into thickest portion registers 130°F for medium-rare, about 45 minutes. Transfer to a cutting board; let stand for 15 minutes before slicing.

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