Horseradish-Crusted Beef Tenderloin

Ingredients for Horseradish-Crusted Beef Tenderloin

• 1 (3 1/2-lb) trimmed centre-cut beef tenderloin roast, tied

• 1 1/4 teaspoons salt

• 1/2 teaspoons black pepper

• 90ml olive oil

• 450g fresh horseradish, peeled and coarsely grated (240ml

• see cooks' note, below)

• 2 tablespoons Dijon mustard

• Accompaniment: Bloody Mary aspic

• an instant-read thermometer

How to make Horseradish-Crusted Beef Tenderloin

Put oven rack in middle position and preheat oven to 204°C.

Pat tenderloin dry, then sprinkle with salt and pepper.

Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 45ml oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.

While meat cools, toss horseradish with remaining 45ml oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.

Roast tenderloin until thermometer inserted diagonally 2 inches into centre of meat registers 49°C, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 54°C before cooling.)

Remove and discard string. Cut tenderloin into thick slices.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.