Horseradish Encrusted Beef Tenderloin

15 Min.
20 Min.
6
Ingredients
2
pounds beef tenderloin, trimmed
2 pounds beef tenderloin, trimmed
2
tablespoons Better Than Bouillon® Roasted Beef Base
2 tablespoons Better Than Bouillon® Roasted Beef Base
2
teaspoons cracked black pepper, divided
2 teaspoons cracked black pepper, divided
½
cup olive oil
½ cup olive oil
3
tablespoons prepared horseradish, drained
3 tablespoons prepared horseradish, drained
½
cup panko breadcrumbs
½ cup panko breadcrumbs
2
teaspoons garlic powder
2 teaspoons garlic powder
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
Directions
  1. Preheat the Big Green Egg® to 425°F. Set the EGG® for indirect cooking with the place setter and the porcelain grid.
  2. Rub the beef tenderloin with the Roasted Beef Base and sprinkle with 1 teaspoon of the black pepper.
  3. Add the oil to a large sauté pan over high heat. Carefully place the tenderloin into the pan and sear for 1-2 minutes on each side. Remove the tenderloin to a baking sheet.
  4. Combine the horseradish, panko, garlic powder, 1 teaspoon black pepper, and parsley in a small bowl. Coat the top and sides of the tenderloin with the panko mixture, pressing gently to adhere.
  5. Place the tenderloin directly onto the porcelain grid and roast for 20-25 minutes or until the tenderloin reaches 125°F when checked with an instant read thermometer.
  6. Remove the tenderloin from the EGG and let rest for 10 minutes before slicing.
Try this dish with Better Than Bouillon Reduced Sodium Roasted Beef Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.

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