Horseradish-Encrusted Beef Tenderloin
Juicy, melt-in-your-mouth beef gets dressed up in a bold, zesty horseradish crust that adds just the right amount of holiday sparkle and spice. It’s elegant, impressive, and secretly so simple—perfect for wowing guests without the stress. One bite and you’ll know: this is the kind of centerpiece that makes the whole table go “wow!”
Servings
5
Protein
268g
per serving
GLP-1 Friendly
✓
Ingredients
- 1 whole garlic bulb
- 1 teaspoon olive oil
- 1/3 cup horseradish
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/3 cup soft bread crumbs
- 1 beef tenderloin roast (3 pounds)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring the protein to room temperature 20 to 30 minutes before cooking for even doneness.
- 2
Pat the protein dry with paper towels and season generously with salt, pepper, and any additional herbs or spices listed in the ingredients.
- 3
Heat an oven-safe skillet or roasting pan with a thin layer of olive oil over medium-high heat. Sear the protein on all sides until lightly browned, about 2 to 3 minutes per side.
- 4
Transfer the pan to the oven and roast until the internal temperature reaches the safe target — 145°F for pork loin and beef tenderloin (medium-rare), 165°F for turkey, 145°F for salmon and halibut.
- 5
Brush with any glaze or sauce in the last 5 minutes of cooking for flavor and shine.
- 6
Remove from the oven and let the protein rest for 5 to 10 minutes before slicing. This locks in the juices.
- 7
Serve with your preferred sides.
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