Horseradish Encrusted Roast Tenderloin

Horseradish Encrusted Roast Tenderloin

1 trimmed whole tenderloin of beef (approx. 3-4 lbs.)
3/4 cup prepared horseradish
3 cups Japanese breadcrumbs (Panko)
½ cup chopped Italian parsley (fresh)
1 tablespoon minced garlic (2-3 whole garlic cloves, minced)
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup Dijon mustard
¾ cup olive oil
¼ cup fresh thyme leaves, stem removed
Kosher salt & ground black pepper

Special Equipment:
Roasting pan or glass four-sided baking dish
Meat thermometer

Preheat oven to 400 degrees.

Have your butcher trim the tenderloin before purchasing. Tenderloin can be stored in the refrigerator for up to 2 days before using, or in the freezer for up to 2 months. Before using, remove from the refrigerator and let it sit at room temperature for about 20-30 minutes, to “take the chill off.” This step will ensure even and quick cooking.

Place the beef tenderloin in your roasting pan and season the top lightly with more kosher salt and ground black pepper. Using a sauté pan, heat 2 tablespoons of olive oil over medium to high heat for about a minute, then add the tenderloin and sear on all sides, about 3 to 4 minutes total. Remove tenderloin to a cutting board or baking pan, and let rest for about ten minutes.

In a mixing bowl, combine the horseradish, breadcrumbs, parsley, thyme, garlic, salt and pepper. Pour mixture into a baking dish or sheet pan and set aside.

After the meat has rested, use a basting brush to liberally apply the Dijon mustard to the entire tenderloin. Next, roll the beef in the breadcrumb mixture, pressing gently as needed so the crumbs adhere evenly to the beef. Be sure to coat the entire tenderloin.

Transfer the coated tenderloin to your baking dish, and drizzle the encrusted beef with the remaining olive oil. Insert a meat thermometer into the thickest point of beef and roast at 400° F, until the internal temperature reaches 130-135° for medium-rare (about 35 to 40 minutes).

Keep in mind that the meat will continue to cook even after it’s removed from the oven, which will increase the internal temperature. For medium-rare, the temp should be 145 degrees after resting.

Remove from oven and transfer the beef to a cutting board. Cover with aluminum foil and let rest for ten to fifteen minutes, so that juices will not run out when carving.

Once the meat has rested, start at one end and carve the tenderloin into half-inch slices. Transfer to a serving platter and serve with Horseradish Cream Sauce and a big, dry red wine like Cabernet Sauvignon, Red Zinfandel, Chianti or Brunello.