Best 2 Horseradish Encrusted Beef Tenderloin Recipes

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**Horseradish-Encrusted Beef Tenderloin: A Culinary Symphony of Bold Flavors and Tender Textures**

Indulge in a culinary masterpiece that tantalizes your taste buds and leaves you craving for more. The horseradish-encrusted beef tenderloin is a dish that combines the richness of succulent beef with the zesty kick of horseradish, creating an explosion of flavors that dance on your palate. This exquisite dish is perfect for special occasions, romantic dinners, or simply when you want to treat yourself to something truly extraordinary.

**The Journey of Flavors:**

- Horseradish-Encrusted Beef Tenderloin: The star of the show, this dish features a perfectly cooked beef tenderloin coated in a tantalizing horseradish crust. The tender beef melts in your mouth, while the horseradish provides a delightful sharpness that awakens your senses.

- Roasted Garlic Mashed Potatoes: A classic side dish elevated to new heights, these mashed potatoes are infused with the savory goodness of roasted garlic, creating a smooth and creamy texture that complements the beef perfectly.

- Sautéed Green Beans: Fresh green beans are sautéed until crisp-tender, tossed in a light sauce, and sprinkled with toasted almonds. This vibrant side dish adds a touch of color and freshness to the plate.

- Balsamic Reduction: A rich and flavorful sauce made from balsamic vinegar, this reduction adds a touch of sweetness and acidity that balances the boldness of the horseradish crust.

**A Culinary Experience to Remember:**

Prepare to embark on a culinary journey like no other. The horseradish-encrusted beef tenderloin, accompanied by its delectable sides, promises an unforgettable dining experience. Each bite is a symphony of flavors and textures, leaving you utterly satisfied and eager for another taste.

Here are our top 2 tried and tested recipes!

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.

HORSERADISH CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM



Horseradish Crusted Beef Tenderloin With Horseradish Cream image

Chateaubriand is wonderful for that special day! Saw this on Cook's Illustrated. I did tweak a bit. If using dried herbs use about 2 tablespoons dried herbs of choice not 1/2 cup. But I do suggest the fresh over dried every time. Also make sure your dried herbs are very fresh and aromatic.

Provided by Rita1652

Categories     Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed
kosher salt
1/4 cup panko breadcrumbs
1/4 cup dehydrated potato flakes or 1/4 cup potato chips, crushed
2 teaspoons vegetable oil
fresh cracked black pepper, to taste
1 small shallot, minced
2 garlic cloves, minced
2 tablespoons prepared horseradish
1/2 cup chopped fresh herb (Pick your favorites parsley, thyme, rosemary, oregano)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/4 ounce gelatin powder
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon Dijon mustard

Steps:

  • Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400*F.
  • Meanwhile prepare Cream:.
  • Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
  • Transfer to serving bowl and refrigerate at least 30 minutes.
  • Crispy Crust:.
  • Toss bread crumbs and potato flakes with 2 teaspoons oil, and 1/4 teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
  • OPTIONAL: If using chips add them after browning the panko.
  • Transfer to bowl and toss with shallot, garlic, horseradish, and herbs. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with fresh cracked black pepper.
  • Browning:.
  • Heat 1 tablespoon peanut oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
  • Glue for Crust:.
  • Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
  • FYI: Do not let this sit it has to be spread as soon as mixed.
  • Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
  • Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125*F for medium-rare, 25 to 30 minutes.
  • Transfer roast to carving board and let rest 20 minutes. Horseradish cream:.
  • Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.

Tips:

  • Choose a high-quality beef tenderloin: Look for a tenderloin that is evenly thick and has a deep red color. Avoid tenderloins that are thin or have a lot of white fat.
  • Use fresh horseradish: Fresh horseradish has a much stronger flavor than prepared horseradish. If you can't find fresh horseradish, you can use prepared horseradish, but be sure to use twice as much.
  • Don't overcook the beef tenderloin: Beef tenderloin is a very tender cut of meat, so it's important not to overcook it. Cook the tenderloin to an internal temperature of 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
  • Let the beef tenderloin rest before slicing: After cooking, let the beef tenderloin rest for 10-15 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Horseradish-encrusted beef tenderloin is a delicious and elegant dish that is perfect for a special occasion. The horseradish crust adds a spicy and flavorful kick to the tender beef, and the roasted vegetables provide a delicious and healthy accompaniment. This dish is sure to impress your guests, and it's easy to make with just a few simple ingredients.

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