Australian Beef Tenderloin
Tender, succulent meat is paired with the powerful, pungent tastes of horseradish in this meal.
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Servings: 8 people
Calories: 295 kcal
Equipment
- Roasting pan with rack
- small mixing bowl
- whisk
Ingredients
For the Beef:
- 2 lbs. beef tenderloin
- 1 tbsp. olive oil
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. smoked paprika
- Salt and pepper, to taste
For the Horseradish Sauce:
- 1/4 cup horseradish, grated
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Rub the beef tenderloin with the olive oil, then rub the seasoning mixture onto the beef.
- Place the beef on a roasting rack in a roasting pan and roast for 30-35 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- While the beef is cooking, make the horseradish sauce by mixing together the horseradish, Dijon mustard, olive oil, lemon juice, salt, and pepper.
- Once the beef is cooked to your desired level of doneness, remove it from the oven and let it rest for 10-15 minutes before slicing.
- Serve the sliced beef with the horseradish sauce on the side.
Notes
Tips and Tricks
Let the beef come to room temperature before cooking to ensure even cooking. Use a meat thermometer to ensure the beef is cooked to your desired level of doneness. Make the horseradish sauce ahead of time and refrigerate for a few hours to allow the flavors to blend together. Add a tablespoon of honey or maple syrup to the horseradish sauce for a touch of sweetness.Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 2g | Protein: 26g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 265mg | Potassium: 402mg | Fiber: 0g | Sugar: 0g
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