Horseradish-Crusted Tenderloin |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1/2 cup prepared non-creamy horseradish |
1/4 cup creole mustard |
10 -12 cloves garlic, peeled,finely chopped |
2 tablespoons olive oil |
2 tablespoons cracked black pepper |
1 (2 lb) filet mignon or 1 (2 lb) rib eye steaks or 1 (2 lb) porterhouse steaks |
kosher salt or sea salt |
cracked black pepper |
Directions:
1. Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
2. Spread generously over the beef.
3. Marinate, covered, in the refrigerator for 1 to 2 hours.
4. Season with kosher salt and pepper.
5. Place on a grill rack.
6. Grill over medium hardwood charcoal to 125 degrees on a meat thermometer for rare, 135 degrees for medium or until done to taste.
7. Let stand for 5 minutes.
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