Horseradishandmustardcrustedbeeftenderloin Recipes

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HORSERADISH-ENCRUSTED BEEF TENDERLOIN



Horseradish-Encrusted Beef Tenderloin image

Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. -Laura Bagozzi, Dublin, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 whole garlic bulb
1 teaspoon olive oil
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup soft bread crumbs
1 beef tenderloin roast (3 pounds)

Steps:

  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 119mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic exchanges

HORSERADISH-CRUSTED BEEF TENDERLOIN



Horseradish-Crusted Beef Tenderloin image

Categories     Beef     Roast     Quick & Easy     Dinner     Horseradish     Meat     Beef Tenderloin     Anniversary     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 (3 1/2-lb) trimmed center-cut beef tenderloin roast, tied
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons olive oil
1 lb fresh horseradish, peeled and coarsely grated (1 cup; see cooks' note, below)
2 tablespoons Dijon mustard
Accompaniment: Bloody Mary aspic
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Pat tenderloin dry, then sprinkle with salt and pepper.
  • Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons 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 3 tablespoons 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 center of meat registers 120°F, 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 130°F before cooling.)
  • Remove and discard string. Cut tenderloin into thick slices.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

Steps:

  • Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
  • Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
  • For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
  • Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
  • Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
  • Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

BEEF TENDERLOIN WITH HORSERADISH CREAM



Beef Tenderloin with Horseradish Cream image

Treat your family with this beef tenderloin served with horseradish cream - a tasty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 10

Number Of Ingredients 13

3 lb beef tenderloin, trimmed of fat
1 cup molasses
2/3 cup olive oil
1/2 cup soy sauce
1/2 cup chopped shallots
4 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme leaves
1 container (8 oz) sour cream
1/4 cup whipping cream
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix molasses, 1/2 cup of the oil, the soy sauce, shallots, garlic and 2 tablespoons each of the parsley and thyme; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
  • Heat oven to 425°F. Remove beef from marinade; discard marinade. In 12-inch nonstick skillet, heat remaining oil over medium-high heat. Add beef; cook 8 minutes or until browned on all sides. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
  • Roast uncovered 15 minutes or until thermometer reads 135°F (medium-rare). Cover beef loosely with foil; let stand 20 minutes or until thermometer reads 140°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
  • Meanwhile, in small bowl, mix sour cream, whipping cream, horseradish, salt, pepper and remaining 1 tablespoon each parsley and thyme.
  • Cut beef into 1/2-inch slices. Serve with horseradish cream.

Nutrition Facts : Calories 288, Carbohydrate 8 g, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 317 mg

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN



Horseradish and Mustard-Crusted Beef Tenderloin image

I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.

Provided by Diana 2

Categories     Roast Beef

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon peppercorn, crushed
3 lbs beef tenderloin, trimmed
1/2 cup dry breadcrumbs
cooking spray

Steps:

  • Combine mustard, crushed peppercorns and horseradish.
  • Spread evenly over tenderloin.
  • Pat bread crumbs onto mustard mixture.
  • Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
  • Preheat oven to 350°.
  • Unwrap tenderloin.
  • Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
  • Bake for approximately 2 hour. (Medium - Well).
  • Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
  • Enjoy!

TENDERLOIN WITH HORSERADISH CREAM CHEESE



Tenderloin with Horseradish Cream Cheese image

My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.-Mary Lou Cook, Welches, Oregon

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 package (8 ounces) cream cheese, softened
2 tablespoons grated Parmesan cheese
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley

Steps:

  • Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.

Nutrition Facts : Calories 387 calories, Fat 28g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 378mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.

BEEF TENDERLOIN WITH FRESH HERBS AND HORSERADISH



Beef Tenderloin with Fresh Herbs and Horseradish image

The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h15m

Number Of Ingredients 8

1/4 cup olive oil
1/2 cup prepared white horseradish, squeezed dry
3 tablespoons grainy mustard
2 garlic cloves, minced
1 beef tenderloin, trimmed (about 4 pounds)
Coarse salt and ground pepper
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped

Steps:

  • In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).
  • Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
  • Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
  • Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.

Nutrition Facts : Calories 499 g, Fat 39 g, Protein 33 g

GRILLED TENDERLOIN OF BEEF WITH HORSERADISH SAUCE



Grilled Tenderloin of Beef with Horseradish sauce image

Serve this thinly sliced on toasted french bread drizzled with the sauce-oh yeah! Below for the cooking time I've posted the least amount of time-it just depends on how well you like your Beef, the servings also depend on the size you buy.

Provided by Diana Adcock

Categories     Meat

Time P2DT45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 beef tenderloin (size and weight your choice)
1 cup olive oil
1/2 cup fresh thyme, chopped
1/2 cup fresh rosemary, chopped
4 cloves garlic
1/4 cup fresh cracked black pepper
soaked hickory chips
1 cup mayonnaise
6 teaspoons horseradish
2 teaspoons Dijon mustard
2 teaspoons lemon juice
salt and pepper

Steps:

  • Take the olive oil, fresh herbs, garlic and puree in a food processor to a paste.
  • Whisk in black pepper.
  • Coat Tenderloin on all sides, wrap in plastic wrap and refrigerate for 48 hours.
  • Remove marinated beef 2 hours before cooking.
  • Oil your grill grid and over medium high heat sear the beef.
  • Sprinkle with salt.
  • Remove from grill and place a pan soaked with hickory chips on a lower rack or place coals around it.
  • Place Tenderloin of Beef on a rack above chips on medium heat.
  • 45 minutes to 1 hour for rare, 1 hour 30 minutes to 45 minutes for medium.
  • Horseradish Sauce: Whisk together all ingredients and chill-make the day before if you can.

BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD



Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard image

Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.

Provided by B.J.

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 8h40m

Yield 2

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 ½ teaspoons horseradish
¼ teaspoon dried basil
¼ teaspoon dried thyme leaves
¼ teaspoon dried tarragon leaves
¼ teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste

Steps:

  • Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
  • Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

Nutrition Facts : Calories 465.5 calories, Carbohydrate 2.4 g, Cholesterol 119 mg, Fat 34.5 g, Fiber 0.3 g, Protein 33.6 g, SaturatedFat 13.6 g, Sodium 279.5 mg, Sugar 0.3 g

SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE



Seared Beef Tenderloin with Mustard-Horseradish Sauce image

Categories     Beef     Cheese     Mustard     Appetizer     Horseradish     Beef Tenderloin     Party     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 8

1 1 1/2-pound piece beef tenderloin (thick end), fat and sinew trimmed
3 1/2 tablespoons extra-virgin olive oil
1 large bunch watercress, trimmed
1 4-ounce jar capers, drained
1/2 cup shaved Parmesan cheese
2 tablespoons fresh lemon juice
1 French-bread baguette, sliced
Mustard-Horseradish Sauce

Steps:

  • Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
  • Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.

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From thebusybaker.ca


HORSERADISH-AND-HERB-CRUSTED BEEF TENDERLOIN RECIPE | MYRECIPES
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. Pat tenderloin dry with paper towels; sprinkle with salt and pepper. Combine oil and mustard in a small bowl; brush mixture over beef.
From myrecipes.com


ROASTED BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE
2014-06-17 Preheat oven to 500 degrees F. Arrange oven rack in center of oven. Prepare a large baking sheet or roasting pan. In a small mixing bowl, combine butter, horseradish, garlic, rosemary, thyme, salt and pepper. Using a small fork, mash to …
From thecomfortofcooking.com


HORSERADISH-CRUSTED BEEF TENDERLOIN RECIPE | RECIPES.NET
2022-03-23 Rub the top and sides of the meat with the mustard. Combine the horseradish, black pepper, garlic, and salt in a small mixing bowl. Using hands, press the horseradish mixture over the mustard on the top and sides of the tenderloin. Roast the tenderloin for about 30 minutes for rare (120 to 125 degrees F on an instant meat thermometer) and about ...
From recipes.net


ROASTED BEEF TENDERLOIN WITH HORSERADISH MUSTARD SAUCE
2015-08-26 3.5 lb. beef tenderloin roast, trimmed and tied; 1 Tbsp olive oil; 1 Tbsp finely chopped fresh rosemary; 1-1/2 tsp ground fennel seed; 1-1/2 tsp sea salt, split, or to taste
From remcooks.com


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