BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST

BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST image

Number Of Ingredients 9

1 beef tenderloin (3 1/2 lbs), trimmed of fat
1 Tbsp olive oil
1 Tbsp Tony's creole seasoning
2 Tbsp Dijon mustard
1/2 lb fresh horseradish, peeled & grated (1 1/2 cups)
1/2 tsp finely ground black pepper
2 tsp chopped garlic
1/2 tsp salt
2 cups worchestershire sauce

Steps:

Preheat oven to 400 degrees. Rub tenderloin with Tony's. Heat saute pan large enough to hold tenderloin over high heat until pan is very hot, about 2 minutes. Sear meat until evenly browned on all sides, about 2 minutes per side. Remove from heat. Line shallow baking pan fitted w/ wire rack with foil. Place tenderloin on rack. Rub top and sides of meat with mustard. Combine horseradish, pepper, garlic & salt in small bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Roast tenderloin for about 30 minutes for rare and 35 minutes for medium rare. Remove from oven and let rest for 5 minutes before slicing. Drizzle with worchestershire sauce.