Horseradish Crusted Beef Tenderloin
Submitted by: Tulkoff
Melt-in-your-mouth steak with a horseradish bread crumb crust – the highlight of weekend supper.
1 cup Panko bread crumbs
2 Tbsp Vegetable oil, divided use
1 tsp Salt
1 ½ tsp Pepper
2 Tbsp Tulkoff Horseradish
1 tsp Parsley
1 tsp Thyme
2 lbs Center cut beef tenderloin, trimmedSalt and Pepper, to taste
1 Tbsp Tulkoff Tiger Horseradish Sauce
Preheat the oven to 400 degrees. In a large nonstick skillet add 1 Tbsp oil and Panko. Cook over medium heat, stirring frequently until deep golden brown, 3 to 5 minutes. Spread on a baking sheet and cool.
Once cool, toss the bread crumbs with the salt, pepper, Horseradish, parsley and thyme.
Meanwhile, pat the exterior of the tenderloin dry with paper towels and sprinkle with salt and pepper to taste. Heat the remaining oil in a large nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to a wire rack set in a rimmed baking sheet and let rest 10 minutes.
Spread the horseradish sauce on the top and sides of the meat, leaving the bottom and ends bare. Roll the coated sides of the tenderloin in the bread crumb mixture, pressing gently so crumbs adhere in an even layer that just covers the horseradish sauce. Pat off any excess.
Return the tenderloin to the wire rack. Roast until an instant-read thermometer inserted into center of the roast registers 125 to 130 degrees for medium-rare, about 30 to 35 minutes.
Transfer the tenderloin to a carving board and let rest 20 minutes. Carefully cut meat crosswise into 1/2-inch-thick slices and serve with additional horseradish sauce.