Active Time

　　15 min

　　Total Time

　　1 3/4 hr

　　

Ingredients

Makes 8 servings

　　1 (3 1/2-lb) trimmed center-cut beef tenderloin roast, tied

　　1 1/4 teaspoons salt

　　1/2 teaspoon black pepper

　　6 tablespoons olive oil

　　1 lb fresh horseradish, peeled and coarsely grated (1 cup; see cooks' note, below)

　　2 tablespoons Dijon mustard

　　Accompaniment: Bloody Mary aspic

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Pat tenderloin dry, then sprinkle with salt and pepper.

　　

Step 3

Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.

　　

Step 4

While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.

　　

Step 5

Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.)

　　

Step 6

Remove and discard string. Cut tenderloin into thick slices.

　　Cooks' note:

　　If fresh horseradish is unavailable, substitute 3/4 cup drained bottled white horseradish. Rinse well in a sieve, then squeeze very dry in 3 or 4 layers of paper towels.