Spicy Horseradish Grilled Beef Tenderloin

This recipe delivers texture and flavor—and also introduces the pleasant burn of horseradish.

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Spicy Horseradish Grilled Beef Tenderloin
This recipe delivers texture and flavor—and also introduces the pleasant burn of horseradish.
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1068 calories
28 g
60 g
108 g
7 g
25 g
374 g
7551 g
14 g
0 g
78 g
Nutrition Facts
Serving Size
374g
Amount Per Serving
Calories 1068
Calories from Fat 949
% Daily Value *
Total Fat 108g
166%
Saturated Fat 25g
124%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 67g
Cholesterol 60mg
20%
Sodium 7551mg
315%
Total Carbohydrates 28g
9%
Dietary Fiber 8g
32%
Sugars 14g
Protein 7g
Vitamin A
39%
Vitamin C
66%
Calcium
27%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 4 teaspoons pepper
  2. 1 tablespoon dry mustard
  3. 1 tablespoon salt
  4. 1 1/2 teaspoons cayenne pepper
  5. 6 tablespoons olive oil
  6. 1 whole beef tenderloin (5 to 6 pounds), trimmed, patted dry, tail tucked underneath and roast tied with kitchen twine [see Tuck, Tie, Then Rub note below]
  7. 1/2 cup prepared horseradish (see note)
  8. 1/2 cup sour cream
  9. 1 tablespoon lemon juice
  10. 1 garlic clove, minced
  11. 1 tablespoon finely chopped fresh chives
What you do
  1. Combine pepper, mustard, salt, and cayenne in medium bowl; reserve 1 teaspoon spice mixture.
  2. Add 2 tablespoons oil to bowl with remaining spice mixture and stir to combine.
  3. Rub oil mixture all over tenderloin.
  4. Let stand at room temperature 1 hour.
  5. Heat all burners on high for 15 minutes, then leave primary burner on high and turn other burner(s) off. (For charcoal grill, light 100 coals; when covered with fine gray ash, spread coals over half of grill.
  6. Heat covered, with lid vent open completely, for 5 minutes.)
  7. Scrape and oil cooking grate.
  8. Arrange tenderloin on hot side of grill and cook, covered, until well browned on all sides, 8 to 12 minutes.
  9. Slide meat to cool side of grill and cook, covered, until meat registers 125 to 130 degrees (for medium-rare), 20 to 25 minutes.
  10. Transfer to cutting board, tent with foil, and let rest 15 minutes.
  11. Meanwhile, combine horseradish, sour cream, lemon juice, garlic, and reserved spice mixture in bowl.
  12. Slowly whisk in remaining oil and add chives.
  13. Slice beef and serve, passing horseradish sauce at table.
Tips & tricks
  1. Buy brined—not creamy—horseradish for this recipe. See related content for information on trimming a beef tenderloin.
Adapted from Cook's Country
Beta Nutrition
calories
1068
fat
108g
protein
7g
carbs
28g
Full Info.
Adapted from Cook's Country
Jessy + Melissa https://www.jessyandmelissa.com/

Tuck, Tie, Then Rub

 

Follow these easy steps for flavorful and evenly cooked spicy grilled beef tenderloin.

  1. To promote even cooking, tuck tail of tenderloin under and tie roast with kitchen twine every 1 1/2 inches.
  2. Rub entire tenderloin thoroughly with spice paste before grill-roasting.