Imagine cutting into a perfectly cooked beef tenderloin with a crispy, tangy horseradish and roasted garlic crust that makes your dinner guests swoon with delight. This isn't just another beef recipe—it's a culinary experience that transforms an ordinary meal into an extraordinary gastronomic journey. Prepare to elevate your cooking skills and impress everyone at your table with this mouthwatering American-style dish that promises restaurant-quality flavor right in your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds beef tenderloin
- 1/4 cup prepared horseradish
- 1/2 cup roasted garlic, mashed
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove beef tenderloin from refrigerator 30-45 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
- Preheat oven to 425°F (218°C). Pat beef tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season the entire surface of the tenderloin generously with salt and freshly ground black pepper, ensuring even coverage.
- In a small mixing bowl, combine mashed roasted garlic, prepared horseradish, and olive oil. Mix thoroughly to create a uniform crust mixture.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add a small amount of olive oil.
- Sear the beef tenderloin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Remove skillet from heat and spread the horseradish and roasted garlic mixture evenly over the top and sides of the tenderloin.
- Transfer skillet directly into preheated oven and roast for 20-25 minutes for medium-rare, or until internal temperature reaches 135°F (57°C).
- Remove tenderloin from oven and let rest on a cutting board for 10-15 minutes, allowing juices to redistribute.
- Slice against the grain into 1/2-inch thick pieces and serve immediately.
Tips
- • Always let your beef tenderloin rest at room temperature before cooking to ensure even heat distribution. • Use a meat thermometer for precise doneness—135°F is the sweet spot for medium-rare. • Pat the meat completely dry before searing to achieve that gorgeous golden-brown crust. • Let the meat rest after cooking to allow juices to redistribute, keeping it incredibly tender and juicy. • Choose a heavy-bottomed skillet like cast iron for the best searing results. • Don't rush the cooking process—patience is key to a perfectly cooked tenderloin. • Slice against the grain to maximize tenderness and presentation.
Nutrition Facts
Calories: 338kcal
Carbohydrates: 2g
Protein: 32g
Fat: 24g
Saturated Fat: 11g
Cholesterol: 107mg
