Horseradish-Crusted Tenderloin

• 12 cup prepared non-creamy horseradish
• 14 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

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.

horseradish, creole mustard, garlic, olive oil, cracked black pepper, filet, kosher salt, cracked black pepper

Taken from www.food.com/recipe/horseradish-crusted-tenderloin-24541 (may not work)