Horseradish-Crusted Beef Tenderloin

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This elegant horseradish-crusted beef tenderloin is a sophisticated centrepiece for any special occasion. The sharp, peppery heat of fresh horseradish creates a vibrant crust that perfectly complements the rich, buttery texture of the prime beef. By searing the meat before roasting, you lock in the juices, ensuring every slice is succulent and full of savoury flavour.

As a diabetes-friendly main course, this dish focuses on high-quality protein and bold seasonings rather than sugary glazes or heavy sauces. It is an excellent choice for a healthy Sunday roast or a festive dinner party. Serve your sliced beef at room temperature with a crisp green salad or roasted root vegetables for a balanced and nutritious meal that everyone can enjoy.

Ingredients for Horseradish-Crusted Beef Tenderloin

1 (3 1/2-lb) trimmed centre-cut beef tenderloin roast, tied
1 1/4 cucharaditas de sal
1/2 cucharaditas de pimienta negra
6 cucharadas de aceite de oliva
450g fresh horseradish, peeled and coarsely grated (240ml
)
2 cucharadas de mostaza de Dijon
Accompaniment: Bloody Mary aspic
un termómetro de lectura instantánea

How to make Horseradish-Crusted Beef Tenderloin

Coloca la rejilla del horno en la posición media y precalienta el horno a 204°C.

Pat tenderloin dry, then sprinkle with salt and pepper.

Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 45ml oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.

While meat cools, toss horseradish with remaining 45ml oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.

Roast tenderloin until thermometer inserted diagonally 2 inches into centre of meat registers 49°C, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 54°C before cooling.)

Remove and discard string. Cut tenderloin into thick slices.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.