Roasted Beef Tenderloin

  • Yield 8 servings
  • Prep 10 mins
  • Cook 40 mins

Slices of this savory beef, wedges of roasted red onion, and creamy mashed potatoes make a decadent trio.


2 tablespoons prepared horseradish
2 tablespoons mustard, stone ground or Dijon
1/2 teaspoon kosher salt
1/2 to 1 teaspoon black pepper, freshly ground
3 -- garlic cloves
1 large shallot, quartered
1 tablespoon dried leaf thyme
1 tablespoon olive oil
1 -- (2-pound) beef tenderloin
4 large red onions, quartered


  1. Preheat oven to 425F
  2. Process horseradish, mustard, salt and pepper in food processor or blender until smooth. Separately, mince garlic and shallots; combine with horseradish mixture to make the "seasoning rub."
  3. Place the trimmed tenderloin (small end tucked) in a roasting pan sprayed with nonstick cooking spray. Spread or pat seasoning rub on the tenderloin. Insert meat thermometer in thickest part of the meat.
  4. Cover and roast for 20 minutes. Baste with meat juices; roast, uncovered, for 10 to 20 minutes to desired doneness.
Recipe by Barbara J. Pyper, MS, RD, CD, FHCFA, FCSI. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004). 



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