Horseradish-and- Herb-Crusted Beef Tenderloin

horseradish-herb-crusted-beef-tenderloin-recipe Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • Olive oil cooking spray
  • 6 ounces fresh horseradish, peeled
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons minced garlic
  • 1 3-lb. center-cut beef tenderloin roast, trimmed
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard


  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.

  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.

  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.

  • Active:
  • Total:
  • Yield: 12 servings

Nutritional Information

Calories per serving: 183
Fat per serving: 9g
Saturated fat per serving: 3g
Cholesterol per serving: 68mg
Fiber per serving: 2g
Protein per serving: 23g
Carbohydrates per serving: 4g
Sodium per serving: 346mg
Iron per serving: 3mg
Calcium per serving: 33mg

Good to Know

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