1 hour serves 6-8

Horseradish Garlic Crusted Tenderloin

Get an amazing spice from the horseradish that compliments the beef perfectly. Remember not to buy the sauce, use the real stuff for this one. You won't regret it.

PREP: 5 min. PASSIVE: 40 min. DIFFICULTY Easy


  • 1 Pre Center Cut Beef Tenderloin
  • 1 head of garlic, roasted
  • 2 tbsp. horseradish (not a sauce, grated horseradish in a jar or freshly grated)
  • 1/2 cup grapeseed oil
  • 1 roasted garlic bou (bouillon) cube, crumbled
  • 3-4 sprigs of thyme, plucked from the stems and minced
  • 1 sprig of rosemary, plucked from the stem and minced
To roast garlic:
  1. Trim the very top of one head of garlic and place in tinfoil. Pour olive oil over garlic and seal tin foil shut.Place tin foil pouch on a sheet tray or right on the oven rack.
  2. Bake at 375º for about 15-20 minutes until soft, caramelized and fragrant.
For tenderloin:
  1. Once garlic is cool to the touch, squeeze roasted cloves into a small bowl and mash with the back of a fork.
  2. Add in crumbled roasted garlic bou cube, prepared horseradish and minced herbs and continue mixing until a paste forms. Drizzle in about 1/2 cup of grapeseed oil while whisking.
  3. Heat a large, heavy skillet on medium high heat.
  4. Pat tenderloin dry and season liberally with salt and pepper.
  5. Drizzle enough grapeseed oil (or your preferred high heat neutral cooking oil) in the heated pan. Place the seasoned tenderloin in the pan and sear on all sides.
  6. Remove and set tenderloin on a parchment lined sheet tray with  a rack. 7. Baste roast with horseradish, garlic mixture.
  7. Place into a 400ºF oven and roast for 15-20 minutes or until internal temperature is 135º.
  8. Let tenderloin rest for at least 20 minutes. Slice into 1-inch pieces and serve.


Amount per 45g

  • 177kcal

  • 5g

  • 17g

  • 2g


Recipe developed by   Christy Williams