If you want to wow your guests with an amazing dinner, try serving them this Black Pepper Crusted Beef Tenderloin.

This cut of meat is special and incredibly tender. And it’s because of this, that it doesn’t need any fancy seasonings or oils. Just olive oil, flaky kosher salt and coarse cracked black pepper is really all it takes. But that doesn’t mean a sauce isn’t appreciated. Now, while I make an Au jus for prime rib (yum!), I absolutely love serving beef tenderloin with a horseradish cream sauce. It adds zip and so much more flavor.

If I haven’t mentioned it, this entire Black Pepper Crusted Beef Tenderloin recipe is SO easy and, if you’re new to cooking, nothing (and I mean nothing) to be afraid of. I learned years ago that to ensure perfect roasts (really any meat) you must have an oven-safe digital thermometer. This really is the only sure way to know how done your tenderloin is.

It’s the perfect dish for Christmas, Easter, or even a mundane Saturday night!

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Beef Tenderloin with Fresh Horseradish & Black Pepper Crust

5 from 1 vote

Recipe by Flip Flop Foodies Course: EntreesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 (3 1/2 lb) 1 beef tenderloin, trimmed

• 2 tbsp 2 olive oil

• 1 tbsp 1 Cajun seasoning

• 1/4 cup 1/4 Dijon mustard

• 1 1/2 cups 1 1/2 fresh horseradish, peeled and grated

• 1 1/2 tsp 1 1/2 finely ground black pepper

• 2 tbsp 2 chopped garlic

• 1 tbsp 1 coarse salt

• Worcestershire sauce

• Port Wine Reduction:

• 1/2 cup 1/2 chopped onions

• 1/2 cup 1/2 chopped carrots

• 2 2 bay leaves

• 3 cups 3 port wine

Directions

• Preheat the oven to 400°F.
• Rub the tenderloin with the oil and Cajun seasoning. Heat a sauté pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat.
• Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard.
• Combine the horseradish, black pepper, garlic, and salt in a small mixing bowl. Using your hands, press the horseradish mixture over the mustard on the top and sides of the tenderloin.  You may have to roll the tenderloin several times to make it all stick. Set it on the prepared rack.
• Roast the tenderloin for about 30 minutes for rare (120 to 125°F on an instant meat thermometer) and about 35 minutes for medium-rare (130 to 140°F on an instant meat thermometer).
• Remove from the oven and rest for 15 minutes before slicing.
• Drizzle the beef with the Worcestershire sauce and Port Wine reduction.
• Port Wine Reduction:
• Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh strainer and let cool. Use at room temperature.

Notes

• Fresh horseradish roots are available at many supermarkets and some Asian markets.  Select roots that are firm, with no sign of blemishes.  After peeling, the easiest way to grate the horseradish root is to use the large-hole grater attachment on your food processor and to put it through the feed tube while you pulse.  You can also use the large-hole side of a box grater.  Either way, expect for your eyes to tear.

Inspired by Emeril’s