Where I grew up in Montana, we were serious about our beef. Slices of this savory entree, wedges of roasted red onion and creamy mashed potatoes make a decadent trio.
2 tablespoons prepared horseradish
2 tablespoons mustard, stone-ground or Dijon
½ teaspoon kosher salt
½ to 1 teaspoon black pepper, freshly ground
3 cloves garlic, minced
1 large shallot, minced
1 tablespoon dried thyme leaves
vegetable oil cooking spray
1 tablespoon olive oil
1 (2-pound) beef tenderloin
4 large red onions, quartered
- Preheat oven to 425 °F. Process the horseradish, mustard, salt and pepper in a food processor or blender until smooth. Combine the garlic, shallot, thyme and oil with the horseradish mixture in a small bowl to make the seasoning rub.
- Place the trimmed tenderloin (small end tucked) and the quartered onions in a roasting pan sprayed with the cooking spray. Spread or pat the seasoning rub on the tenderloin. Insert a meat thermometer in the thickest part of the meat.
- Cover and roast for 20 minutes. Baste with the meat juices; roast, uncovered, for another 10 to 20 minutes to desired doneness.
The USDA recommends not eating or tasting raw or undercooked meat. Meat may contain harmful bacteria. Cook beef to a minimum internal temperature of 145°F. For medium-well, beef should be cooked to 160 °F. For well-done, 170 °F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
Nutrition Information: Beef can be a healthy choice: A 3-ounce serving of tenderloin contains 180 calories and 8.6 grams of fat.
Serving size: 3 ounces beef and ½ onion