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Recipe of the week

 / Recipe of the week

Beef Tenderloin with Fresh Herbs and Horseradish


  • 1/4 cup olive oil
  • 1/2 cup prepared white horseradish, squeezed dry
  • 3 tablespoons grainy mustard
  • 2 garlic cloves, minced
  • 1 beef tenderloin, trimmed (about 4 pounds)
  • Coarse salt and ground pepper
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons fresh thyme leaves, chopped


  1. In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).
  2. Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
  3. Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
  4. Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.
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