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Horseradish Crusted Beef Tenderloin

Melt-in-your-mouth steak with a horseradish bread crumb crust – the highlight of weekend supper.

Prep Time

60 minutes

Cook Time

50 minutes




1 cup Japanese Panko bread crumbs
2 Tbsp vegetable oil, divided use
1 tsp salt
1 Ā½ tsp pepper
2 Tbsp Tulkoff Horseradish
1 tsp dried parsley
1 tsp dried thyme
2 lbs center cut beef tenderloin, trimmed
additional pepper, to taste
1 Tbsp Tulkoff Tiger Horseradish Sauce


Preheat the oven to 400 degrees. Toss bread crumbs with 1 tablespoon of oil in a large nonstick skillet. Cook over medium heat, stirring frequently until deep golden brown, 3 to 5 minutes. Spread out the mixture on a baking sheet and cook to room temperature. Once cool, toss the bread crumbs with the salt, pepper, horseradish, parsley, and thyme.

Meanwhile, pat the exterior of the tenderloin dry with paper towels and sprinkle with pepper to taste. Heat the reserved tablespoon of oil in a large nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to a wire rack set in a rimmed baking sheet and let rest 10 minutes.

Spread the horseradish sauce on the top and sides of the meat, leaving the bottom and ends bare. Roll the coated sides of the tenderloin in the bread crumb mixture, pressing gently so crumbs adhere in an even layer that just covers the horseradish sauce. Pat off any excess.

Return the tenderloin to the wire rack. Roast until an instant-read thermometer inserted into center of the roast registers 125 to 130 degrees for medium-rare, about 30 to 35 minutes.

Transfer the tenderloin to a carving board and let rest 20 minutes. Carefully cut meat crosswise into 1/2-inch-thick slices and serve with additional horseradish sauce.

Serves: 6