Horseradish-And-Herb-Crusted Beef Tenderloin

• Olive oil cooking spray
• 6 ounces fresh horseradish, peeled
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons minced garlic
• 1 3-lb. center-cut beef tenderloin roast, trimmed
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard

1. Preheat oven to 400u0b0F. Place a rack in a large roasting pan or large rimmed baking sheet; coat rack with cooking spray. Shred horseradish using the large holes of a box grater (or use a food processor with the grater attachment) to measure 1 cup. Combine horseradish, parsley, thyme, rosemary and garlic in a small bowl.
2. Pat tenderloin dry with paper towels; sprinkle with salt and pepper. Combine oil and mustard in a small bowl; brush mixture over beef. Sprinkle horseradish mixture over beef to coat, pressing to adhere. Place on rack.
3. Bake tenderloin until a thermometer inserted into thickest portion registers 130u0b0F for medium-rare, about 45 minutes. Transfer to a cutting board; let stand for 15 minutes before slicing.

olive oil cooking spray, fresh horseradish, flatleaf, thyme, fresh rosemary, garlic, center, kosher salt, black pepper, olive oil, mustard

Taken from www.myrecipes.com/recipe/horseradish-and-herb-crusted-beef-tenderloin (may not work)