Christmas Dinner With Wow-Factor: Horseradish Encrusted Roast Tenderloin Of Beef

We have featured several  baked goods and side dish recipes this holiday season, so this week we’re shifting our focus to the main event. Whether you celebrate with your family and friends on Christmas Eve or Day, or are hosting a dinner party in the weeks leading up to the holiday, this is the occasion to step up and serve a main course that is elegant, decadent, and crowd-pleasing.

Horseradish Encrusted Roast Tenderloin of Beef is our favorite choice to meet these criteria. Lean, tender, and with little fat, tenderloin is a naturally elegant cut of beef, and when perfectly cooked you should be able to cut it with a fork. Regrettably, beef tenderloin is decadent in both its richness and price, but the oohs and aahs you’ll receive from your guests will be worth the extra expense.  Let’s be honest:  There are few foods more satisfying to our local palates than a great piece of perfectly cooked red meat.

Don’t be intimidated by the spectacular promotion of this recipe, or its fancy name, because it is surprisingly simple to prepare. From start to finish, Tony’s recipe takes about an hour to complete, and even less time if you sear the roast a day ahead. GET the RECIPE

Tony loves this roast, which is coated in a mixture of prepared horseradish, panko breadcrumbs, garlic, fresh parsley and thyme. He uses Dijon mustard as the binding agent for the coating to adhere to the roast, which provides a lovely tanginess to the meat. This recipe is a contrast in textures between the tender, juicy steak and the crispy-crunchy breadcrumb coating, and is beautifully balanced in flavor.

In spite of the strong flavors used in the coating, the horseradish and mustard mellow out during the roasting process. The flavors are present but not overwhelming, thus allowing the tenderloin to be the only star in this taste experience. CLICK HERE for the RECIPE

This dish has definite wow-factor, right down to its gorgeous presentation. The green of the herbs stands out so beautifully among the golden coating of the roast, that it’s almost a shame to slice into it. So before you do, have your guests be seated and enjoy a little parade around the table with your culinary achievement. Consider it a victory lap.

Tony’s recipe is more detailed than usual this week, which we hope will result in reduced time in the kitchen and a perfectly cooked, unforgettable roast.

When purchasing a tenderloin roast, plan for six to eight ounces per guest. The tenderloin will roast in a 400-degree oven for about 35 to 40 minutes until it reaches the medium-rare zone of 130 to 135 degrees (the beef will continue to cook as it rests). Oven temperatures will vary so always use a meat thermometer for accuracy. Once ready, allow the meat to rest for at least ten minutes before carving to preserve the internal juices.

For added flourish, Tony recommends serving the sliced tenderloin with a generous dollop of our horseradish cream sauce, accompanied by a big, dry, red wine like a Cabernet  Sauvignon, Red Zinfandel, or go Italian with a Super-Tuscan red like Chianti or Brunello. Then sit down with your family and savor your success.