Horseradish-Crusted Beef Tenderloin Recipe

Horseradish-Crusted Beef Tenderloin

Serves 4


  • 2 tablespoons vegetable oil
  • 4 beef tenderloin steaks at least 1-inch thick (4 ounces each)
  • Kosher salt, to taste
  • Pepper, to taste
  • Horseradish Crust:
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons prepared horseradish
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 cup panko (Japanese breadcrumbs)
  • Horseradish Sour Cream:
  • 1 cup sour cream
  • 3 tablespoons prepared horseradish


  1. To make horseradish crust, place butter and horseradish in a medium-sized bowl and beat with an electric mixer until light and fluffy. Season with salt and pepper, to taste. Stir in panko.
  2. Pat butter mixture into 4 flat disks, each to fit on one steak. Individually wrap in plastic and chill until firm, about 1 hour.
  3. In a small bowl, whisk sour cream and horseradish together until smooth. Season with salt and pepper, to taste. Cover and refrigerate.
  4. Adjust oven rack to top third of oven. Preheat broiler. Pat steaks dry with paper towel. Season both sides with salt and pepper.
  5. Heat a large cast iron or heavy-bottomed, oven-safe skillet, over medium-high heat. Add oil. Sear steaks 3 to 4 minutes per side for medium-rare (130°F) or until done, as desired.
  6. Place one horseradish breadcrumb disk on each steak. Transfer pan to oven. Broil until crust becomes golden.
  7. Allow steaks to rest 5 minutes. Serve with Horseradish Sour Cream. Yummy with mashed potatoes and veggies.


Amount Per Serving (based on 4 servings)
Calories: 730
Fat: 50 g
Saturated Fat: 25 g
Cholesterol: 235 mg
Sodium: 380 mg
Carbohydrates: 13 g
Fiber: 1 g
Sugar: 4 g
Protein: 55 g
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