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Elegant Horseradish Encrusted Beef Tenderloin

An Elegant Beef Tenderloin for Special Occasions

Do you find it easy to host a dinner party for twelve, or are you gripped with fear and dread? Do you willingly invite family and friends in for easy, relaxed celebrations, or does panic set in when it is your turn to host a family gathering? This Horseradish Encrusted Beef Tenderloin is a perfect dish for a special dinner that won't wear you out with the preparation.

Beef Tenderloin with a Horseradish and Panko Crust
Horseradish Encrusted Beef Tenderloin

One of the ways to overcome entertainment fear and panic is to develop a menu that is simple to prepare, is flexible to cook, and is easy to serve either buffet-style or at the table.  I often turn to a beef tenderloin as the entree to serve a large number of guests for dinner. Beef tenderloin is a perfect option for a dinner party because it is simple to prepare, cooks relatively quickly and can be served either hot or at room temperature.  This makes it perfect for entertaining when flexibility in your serving time may be required.  Can you say Christmas dinner or New Year's Eve?
Horseradish Encrusted Beef Tenderloin

Beef tenderloin is relatively expensive per pound, and the cost often depends on how much of the preparation you are willing to do yourself.  You can buy a whole beef tenderloin that you will need to trim and tie yourself or you can ask your local butcher to do it for you. Usually, a tenderloin trimmed and tied by your butcher will be more expensive than if you do it yourself.  It's much easier on you if you buy your tenderloin trimmed and tied and that's how I like to do it.

This recipe is adapted from an America's Test Kitchen recipe for Horseradish Encrusted Beef Tenderloin.  It is easy to prepare and the crust makes a nice addition to the beef tenderloin. It makes it special for a dinner party entree.  Add horseradish cream on the side for a little extra zing.  Your guests will rave.

Let's see how it's done, shall we? 

Horseradish Encrusted Beef Tenderloin
Printer Friendly Recipe
Serves 10-12
  • 1 beef tenderloin center-cut (about 6 pounds), trimmed of fat and silver skin
  • Kosher salt
  • 3 tablespoons panko breadcrumbs
  • 1 cup plus 2 teaspoons vegetable oil
  • 1 1/4 teaspoons ground black pepper
  • 3 scallions, minced (about 1 1/2 tablespoons)
  • 2 medium cloves of garlic, minced or pressed through a garlic press (about 2 teaspoons)
  • 1/4 cup well-drained prepared horseradish
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon finely chopped fresh thyme leaves
  • 1/2 cup crushed potato chips (kettle chips)
  • 1/2 teaspoon mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon powdered gelatin
For The Horseradish cream
  • 1/2 cup sour cream
  • 2 tablespoons horseradish
  • 1 teaspoon Dijon mustard

Make your horseradish cream a day in advance.  Make the horseradish cream by mixing together the sour cream, horseradish, and Dijon mustard until well combined.  Chill.

For the beef, first, sprinkle the beef tenderloin generously with Kosher salt.  You can do this up to 24 hours in advance, cover with plastic wrap and refrigerate or start one hour before cooking.  

Next, prepare the bread-crumb mixture by combining the panko crumbs with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch nonstick skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.

Brown the Panko Crumbs
Brown the Panko Mixture

Transfer the crumb mixture to a rimmed baking sheet and cool to room temperature. Once cool, toss the breadcrumbs with the crushed potato chips, minced scallion, garlic, 2 tablespoons of horseradish, parsley, and thyme.  Set aside.

Mix the additional 2 tablespoons of horseradish, mayonnaise, and Dijon mustard together and set aside.  

Prepare the beef tenderloin.
Approximately 30 minutes before cooking the tenderloin, preheat your oven to 400 degrees F.  Pat the tenderloin dry with paper towels and sprinkle evenly with liberally with pepper. 

Heat the reserved tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until very hot. Sear the tenderloin until well browned on all sides, 5 to 7 minutes. Place a wire rack on a low-rimmed baking sheet.  Place the tenderloin on the rack.  Let it rest for 10 minutes.

Add the gelatin to the horseradish, mayonnaise and Dijon mustard.  Spread this over the top and sides of the roast.   No need to coat the bottom.  Roll the coated sides of the tenderloin in the reserved crumb mixture making sure to create an even layer all over the beef.  Set the tenderloin back on the wire rack on the low-rimmed baking sheet.  Roast the beef in the oven until an instant-read thermometer reads 125 degrees F, for medium-rare.  Transfer the roast to a carving board and let it rest for 20 minutes before serving.

Serve Beef Tenderloin with Horseradish Cream
Serve Beef Tenderloin with Horseradish Cream
This beef tenderloin can be served 20-30 minutes after removing it from the oven or at room temperature.  It will be delicious either way.  That's why it is so great for a party.

Pesto Encrusted Beef Tenderloin is another yummy alternative for a special dinner.   This Beef Bourguignon  is another great option for a stress-free dinner party.

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