Green Door Hospitality

Adventures in Everyday Entertaining

Elegant and Affordable: Beef Tenderloin with Horseradish-Mustard Sauce


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 Saucemodified 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

  Horseradish-Mustard Sauce

  • 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.


14 comments on “Elegant and Affordable: Beef Tenderloin with Horseradish-Mustard Sauce

  1. Cloches & Lavender
    January 8, 2013

    This sounds devine and like a keeper.


  2. thingsmybellylikes
    January 8, 2013

    I do a similar thing with pork tenderloin, but this looks even yummier (is yummier a word? Oh well, it is now)

  3. Humble Foodie
    January 8, 2013

    Mm, this looks delicious! I’ve only ever had horseradish in dishes at restaurants, so this would be a good way to try something new.

    • Green Door Hospitality
      January 9, 2013

      Oh I definitely think you need to try it then!! I love horseradish. Make sure though for this dish to purchase ‘prepared’ horseradish and not any kind of creamy horseradish spread. The consistency and flavor of the two products is very different. 🙂

  4. petit4chocolatier
    January 8, 2013

    This is great Kenley! I was thinking the same thing about the leftovers and how great this would be on hard rolls with the horseradish sauce 🙂

    • Green Door Hospitality
      January 9, 2013

      We are definitely on the same wavelength cause I was thinking hard rolls too! The only bread for this kind of sandwich 🙂

  5. gotasté
    January 9, 2013

    This look awesome to go with mash for dinner. The sauce must be very tasty. I am interested in horseradish but never try before. How does it taste like?

    • Green Door Hospitality
      January 9, 2013

      Horseradish is one of my favorites! It has a heat more similar to wasabi than peppers (at least where it hits you in the mouth). A little bit goes a long way but it is very flavorful and delicious!

      • gotasté
        January 9, 2013

        Thank you for the info Kenley. Wasabi is more common over here. Now I know what to expect from horseradish 🙂


      • Green Door Hospitality
        January 9, 2013

        Glad I could be of help 🙂

  6. myhealthyohana
    January 9, 2013

    Ooh, a coriander rub! Sounds really yummy. I’ve never bought a beef tenderloin before because for some reason I have it in my head that they are super expensive. Will have to try this for our next special dinner party 🙂

    • Green Door Hospitality
      January 10, 2013

      Thanks. Beef Tenderloin when purchased in a roast form is less expensive than purchased as a filet. That’s why we usually go with a roast when having this cut of beef. But we also watch for specials too. 🙂

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