The combination of flavors between the coriander rub and the horseradish-mustard sauce is outstanding. This dish is sure to please your guests. The sauce also works great with leftovers as a condiment for sandwiches!!
Beef Tenderloin with Horseradish-Mustard Sauce — modified from Cooking Light Magazine
- 1 (3 lb) beef tenderloin roast (sirloin tip roast would also work)
- 2 Tbs ground coriander
- 5-6 garlic cloves, minced
- 1 Tbs cracked black pepper
- 2 tsp kosher salt
- Cooking spray
- 3/4 cup prepared horseradish
- 1/2 cup stone ground mustard
- 1/4 cup white wine vinegar
Preheat oven to 450 degrees.
Combine coriander, garlic, pepper, and salt. Rub mixture over the roast.
Place roast in a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast.
Bake at 450 degrees for 20 minutes.
Reduce oven temperature to 300 degrees. Do not remove roast from oven. Bake another 40 minutes, or until thermometer reads at 140 degrees (medium-rare) or desired doneness.
Place roast on a cutting board and cover loosely with foil. Let stand for 15 minutes. **Temperature of roast will increase at this stage another 5 degrees or so. Letting it stand also allows the juices to redistribute within the roast. If cut into immediately, the juices will all run out and you’ll end up with a drier roast.
To prepare the sauce, whisk together the horseradish, mustard and vinegar until thoroughly combined.
Drizzle sauce over beef and serve.