Ingredients
1/4 cup olive oil
1/2 cup prepared white horseradish, squeezed dry
3 tablespoons grainy mustard
2 garlic cloves, minced
1 beef tenderloin, trimmed (about 4 pounds)
Coarse salt and ground pepper
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
Preparation
In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).
Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.
