Horseradish and Peppercorn-Crusted Beef Tenderloin

Prep Time: 20 min(s)
Cook Time: 25 min(s)
Serves: 4
Difficulty: Beginner
Ethnicity: American
Tools:
coffee bean grinder
cutting board
measuring spoons
meat thermometer
sheet pan/jelly roll
small mixing bowl
wire rack with tray (seasoning, cooling, resting)

Use any cut of meat desired. Just adjust the cooking time and lower the temperature for larger cuts.
Ingredients:
2 pound beef tenderloin - center cut, trimmed of silver skin
1 tablespoon(s) pepper (pink peppercorn) - coarsely ground
1 tablespoon(s) pepper (black peppercorn) - coarsely ground
6 garlic cloves - peeled and minced (Learn How)
3 tablespoon(s) horseradish (prepared)
1 tablespoon(s) Dijon mustard
3 tablespoon(s) olive oil
1/4 cup(s) kosher salt

Steps:

-Preheat the oven to 400 degrees.

-Combine the peppercorns, garlic, horseradish, Dijon and oil to make a paste.

-Season the tenderloin with the salt, and then completely cover with the paste.

-Place the roast on a rack over a sheet pan and cook until the center reads 125 degrees for medium rare, about 15-20 minutes.

-Let the roast rest for at least 10 minutes before slicing. The temperature will increase by 5-10 degrees while resting.

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