- 2 tablespoons prepared horseradish
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground pepper
- Creamy Horseradish Sauce
- Preheat oven to 400 degrees F.
- Combine horseradish, oil and mustard in a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
- Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.