Once I started my ranch business and became heavily involved with producing beef cattle, it was only a matter of time before I’d tried just about every variation on tenderloin, and I can tell you that I have yet to find a bad tenderloin dish. This take on a classic Texas dish is served chilled with a side of cream of horseradish. I’m not one to use horseradish on any meat dish unless it’s made by Chef Cris in this excellent recipe.
I met a sports agent for dinner recently at Del Frisco’s in Fort Worth, and he put so much horseradish on his steak that there was no way in the world he could taste anything but the horseradish. I’m a believer in showcasing the flavor of the beef, and tenderloin is one of the bolder cuts, so I suggest going relatively light on the sauce.
SERVES 10 TO 12
PREP TIME: 5 MINUTES, PLUS 1 DAY TO CHILL THE MEAT
COOKING TIME: 20 TO 25 MINUTES
⅓ cup Dijon mustard
⅓ cup Worcestershire sauce
2 tablespoons chopped garlic
1 (4- to 5-pound) beef tenderloin, cleaned and trimmed
¼ cup Nolan Ryan Steak Seasoning (here)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 recipe Cream of Horseradish (recipe follows)
Nolan’s Tip: If your tenderloin is not trimmed in advance by the butcher, use a sharp knife to remove the chain—the rope of connective tissue—and all excess fat, without removing any of the usable meat.
1 Preheat the oven to 350°F.
2 In a small bowl, combine the mustard, Worcestershire sauce, and garlic. Place the tenderloin on a baking sheet and spread the sauce evenly over all surfaces of the meat. Season with the steak seasoning, salt, and pepper.
3 Bake the tenderloin until the internal temperature reaches 110°F to 115°F for medium-rare, 20 to 25 minutes.
4 Remove the beef from the oven and turn it upside-down on the baking sheet; this will allow the juices to flow back in. Cover and chill overnight.
5 When ready to serve, slice thin and dress lightly with the horseradish sauce.