Horseradish Crusted Tenderloin

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Steps

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Whisk the horseradish , mustard , garlic , olive oil and 2 tablespoons pepper in a bowl.

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Spread generously over the beef.

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Marinate , covered , in the refrigerator for 1 to 2 hours.

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Season with kosher salt and pepper.

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Place on a grill rack.

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Grill over medium hardwood charcoal to 125 degrees on a meat thermometer for rare , 135 degrees for medium or until done to taste.

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Let stand for 5 minutes.

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Ingredients

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prepared non-creamy horseradish, creole mustard, garlic, olive oil, cracked black pepper, filet mignon, kosher salt