Beef Tenderloin

• Beef Tenderloin
• 3 pounds beef tenderloin, center cut
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1/2 cup bottled horseradish, drained and squeeze dried
• 2 tablespoons olive oil
• Herb Gemolata
• 3 tablespoons chopped Italian flat leaf parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon olive oil
• 1 tablespoon lemon zest
• 1 teaspoon fresh lemon juice
• 1 small garlic clove, minced
• kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 400u0b0F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place tenderloin on baking sheet, pat dry and sprinkle with salt and pepper. Spread Dijon mustard over the top and sides of the beef. In a small bowl stir the horseradish and olive oil together and then coat top and sides of the meat with the horseradish mixture. Roast for 45 minutes for medium rare, (when a meat thermometer registers 145u0b0F). Remove from oven and let stand 10 minutes before slicing.
2. While the beef is resting, prepare the gremolata. In a medium bowl, combine the chopped parsley, rosemary, thyme, olive oil, lemon zest, lemon juice, garlic, salt and pepper. Toss all ingredients together and spoon over sliced beef .

tenderloin, beef tenderloin, kosher salt, freshly ground black pepper, mustard, horseradish, olive oil, gemolata, parsley, rosemary, thyme, olive oil, lemon zest, lemon juice, garlic, kosher salt

Taken from food52.com/recipes/29314-beef-tenderloin (may not work)