A flavorful and tender beef tenderloin with a crispy herb crust and a tangy horseradish glaze.
Mix the horseradish, Dijon mustard, and crushed peppercorns in a bowl.
Ensure the mixture is well combined for an even flavor distribution.
Spread the glaze evenly over the beef tenderloin.
Use a spatula or the back of a spoon for an even coating.
Combine the bread crumbs, parsley, thyme, and rosemary in a separate bowl.
Mix thoroughly to ensure the herbs are evenly distributed.
Pat the crust mixture onto the glazed tenderloin, pressing gently to adhere.
Press firmly but gently to ensure the crust sticks without falling off.
Wrap the tenderloin in plastic wrap and refrigerate for at least 3 hours.
This step allows the flavors to meld and the crust to set.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the tenderloin inside.
Unwrap the tenderloin and place it in a roasting pan.
Use a roasting rack if available to allow even cooking.
Roast the tenderloin in the oven for approximately 1 hour or until the internal temperature reaches 135°F (57°C) for medium-rare.
Use a meat thermometer to ensure accurate doneness.
Remove the tenderloin from the oven and let it rest for 10 minutes.
Resting allows the juices to redistribute, making the meat more tender.
Slice the tenderloin and serve with your favorite sides.
Slice against the grain for the most tender pieces.
