1. Preheat oven to 400°F 2. Combine horseradish, oil and mustard in 3. a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan. 4. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 5 to 45 minutes. Add 5 to 10 minutes for medium-well. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce. 5. Note: You'll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain. ---------------------------------------------------------------------------
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