Roast Kosher Tenderloin of Beef, Horseradish Encrusted

Roast Kosher Tenderloin of Beef, Horseradish Encrusted

The week is coming to an end and tonight is your night to be with your family. To get to know each other and to make this night very special. Tonight we begin arguably the most important Holiday of the year. That is Shabbat. No other Law in the Torah is mentioned more then the Law of Shabbat. This we celebrate fifty-two times a year. Keep it Holy.

Here is a meal that will help you do this. This really is special.

Roast Kosher Tenderloin of Beef, Horseradish Encrusted

1 (5 lb.) trimmed Center Cut Kosher Beef Tenderloin Roast, tied
6 tbs. Extra Virgin Olive Oil
1 lb. fresh Horseradish, peeled and coarsely grated, or 1 cup prepared White Horseradish
2 tbs. Dijon mustard
Kosher Salt and Freshly Cracked Black Pepper to taste


Put oven rack in middle position and preheat oven to 300 degrees F.

Pat tenderloin dry, massage a little oil onto the meat and liberally coat with salt and pepper.

Straddle a large heavy steel roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until the oil just begins to smoke. Brown the tenderloin roast on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.

While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.

Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees F, for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. The total roasting time is about 3 hours so relax you have other things to do. After all tonight is the Sabbath and we want to make this night really special. (Internal temperature will rise to at least 130 degrees F before cooling.)

Remove and discard the string. Cut the roast into thick slices. Serve with a fresh salad, potatoes, a green vegetable, some fish and Challah and some Kosher Israeli Red Wine. Put on your prettiest dress, scrub the kids (using sand paper if required) until they shine, light a couple of Candles for tonight is the Sabbath. Keep it Holy! Don’t forget to say a few prayers over the Candles the Challah, the Wine and the Kids and your all set. Shabbat Shalom!

About the Author
Chef Ceaser has been a kosher chef for 37 years.