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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F | 2. Combine horseradish, oil and mustard in | 3. a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan. | 4. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 5 to 45 minutes. Add 5 to 10 minutes for medium-well. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce. | 5. Note: You'll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
horseradish	2	tablespoons	prepared	14.4	3.387	0.354	0.207
extra virgin olive oil	1	tablespoon		-	-	-	-
dijon mustard	1	teaspoon		-	-	-	-
beef tenderloin	2	lbs	trimmed	2239.4717	0.0	177.7977	164.65099999999998
kosher salt	1	teaspoon		-	-	-	-
pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.