Roasted Beef Tenderloin

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


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

Nutritional Info *per serving

  • Calories 260
  • Fat 13g
  • Saturated Fat 4.5g
  • Cholesterol 70mg
  • Sodium 280mg
  • Carbohydrate 10g
  • Fiber 2g
  • Protein 24g