Horseradish-Encrusted Beef Tenderloin
Preparation Time: 15 min
Cooking Time: -
Serves 6-8
INGREDIENTS
- 1 whole beef tenderloin (about 2–2.5 lbs), trimmed
- 3 tablespoons Reese Prepared Horseradish
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- Fresh rosemary sprigs (for garnish)
DESCRIPTION
This Horseradish-Encrusted Beef Tenderloin is the ultimate showstopper for your holiday table. Reese Prepared Horseradish adds a bold, peppery zing that balances beautifully with the tender, juicy beef. A crisp golden crust made with buttered panko and herbs brings texture and flavor in every bite. Elegant, festive, and surprisingly easy—this roast will steal the spotlight.
DIRECTIONS
- Preheat oven to 450°F. Line a baking sheet with foil or parchment and set a wire rack on top.
- In a small bowl, mix Reese Horseradish, Dijon mustard, olive oil, salt, and pepper. Set aside.
- In another bowl, combine panko breadcrumbs, melted butter, and chopped rosemary.
- Pat the tenderloin dry with paper towels. Place it on the rack and rub the horseradish mixture all over the meat.
- Press the breadcrumb mixture firmly onto the top and sides of the beef, creating a thick, even crust.
- Roast for 35–45 minutes, or until a meat thermometer reads 130°F for medium-rare, or desired doneness. Tent with foil if the crust begins to brown too quickly.
- Remove from oven and let rest for 10–15 minutes before slicing.
- Garnish with rosemary sprigs and serve warm.