Horseradish Crusted Beef Tenderloin - Chicago News and Weather | FOX 32 News

Horseradish Crusted Beef Tenderloin

When choosing beef to serve for a special occasion or everyday, choose wisely.  Simply look for the words "loin" or "round" in the name as a better choice in terms of fat.  Use olive oil instead of butter, and enjoy herbs and spices instead of just using salt to enhance flavor with health still top of mind.

Active Time:   15 minutes

Total Time:  50 minutes

Amount: 8 servings

Ingredients:

½ cup Japanese-style Panko bread crumbs

2 tablespoons olive oil

2 tablespoons prepared horseradish

1 tablespoon chopped garlic

1 teaspoon fresh cracked black pepper

½ teaspoon sea salt

1 (2 pound) Stockman & Dakota^® Whole Beef Tenderloin

Directions:

1. Combine bread crumbs, olive oil, horseradish, garlic, black pepper and salt.  Press over surface of tenderloin.
2. Place tenderloin on a rack in a roasting pan.  Roast in a preheated 425°F oven 35-40 minutes or until desired doneness is reached (135°F for medium rare; 150°F for medium).
3. Transfer roast to carving board; tent loosely with aluminum foil.  Allow roast to sit 10-15 minutes (internal temperature will continue to rise to 145°F for medium rare and 160°F for medium while resting). 
4. Carve into 1-inch thick slices.