Pistachio-Crusted Beef Tenderloin with Roasted Garlic Horseradish Cream Sauce
Author
Nathan Michael & Julia Flowers
Servings
6 to 8
Prep Time
30 minutes
Cook Time
1 hour
Protein
42g/serving
This Pistachio-Crusted Wagyu Beef Tenderloin delivers an impressive centerpiece worthy of any special gathering. The ultra-tender cut is coated in a bright layer of Dijon mustard, then rolled in a flavorful crust of roasted pistachios, fresh thyme, and parsley for a nutty crunch with herbaceous depth. Roasted to a perfect medium-rare, the tenderloin is complemented by a velvety Roasted Garlic Horseradish Cream Sauce, rich with sweet roasted garlic and a subtle kick of heat. Elegant yet approachable, this dish is a true showstopper—designed for sharing and meant to be savored.
Ingredients
Tenderloin
-
Wagyu Beef Tenderloin
-
3 tablespoons Dijon mustard
-
1 1/2 cups unsalted dry roasted pistachios
-
3 tablespoons fresh thyme, minced
-
3 tablespoons fresh Italian parsley, minced
-
2 teaspoons kosher salt
-
2 teaspoons freshly ground black pepper
Roasted Garlic Horseradish Cream Sauce
-
1 whole bulb garlic
-
1 tablespoon olive oil
-
2 cups heavy cream
-
1/4 cup drained prepared horseradish
-
1/4 teaspoon white pepper
-
Kosher salt to taste
Directions
Tenderloin Roast
Remove the SRF Wagyu Beef Tenderloin from the packaging 1 hour before cooking to bring it to room temperature. Pat dry with paper towels and trim off any silver skin. Season generously with kosher salt and set on a roasting rack or parchment-lined sheet pan.
Preheat the oven to 350°F.
In a food processor, pulse the pistachios into a fine chop (not a powder)
In a bowl, combine the chopped pistachios, thyme, parsley, salt, and black pepper.
Using a spoon or brush, coat the entire tenderloin with Dijon mustard.
On a sheet of parchment paper, spread the pistachio mixture evenly. Roll the mustard-coated tenderloin over the mixture, pressing to coat all surfaces thoroughly.
Transfer the crusted tenderloin to a roasting rack and place on the center rack of the oven. Roast for 20 minutes at 350°F.
Increase the oven temperature to 400°F and continue roasting for another 20 to 25 minutes, checking every 10 minutes until the internal temperature reaches 130°F for medium-rare. If the pistachios begin to over-brown, cover loosely with foil.
Remove from the oven and let the meat rest for 20 minutes before slicing.
Roasted Garlic Horseradish Cream Sauce
(This can be made a day ahead or while the meat is coming to room temp.)
Preheat the oven to 400°F.
Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 1 hour until soft and golden.
In a small saucepan, heat the heavy cream over medium-low heat, simmering for 15 to 20 minutes, or until reduced by half.
In a bowl, mash the roasted garlic until smooth. Stir in the horseradish and season with white pepper and salt to taste.
Pour the reduced cream over the garlic mixture and stir until fully combined.
Chill in the fridge until ready to serve, then gently rewarm if desired before spooning over the beef.
To Serve:
Slice the tenderloin into thick medallions and serve with a generous spoonful of the roasted garlic horseradish cream sauce on the side or drizzled on top
Recipe Note
Author Bio
Nathan Michael and Julia Flowers are a culinary duo passionate about creating memorable meals. Nathan, a design enthusiast and grilling expert, specializes in charcoal grilling, often featuring Snake River Farms’ American Wagyu Skirt Steak. Julia, a seasonal food lover and ice cream maker, brings comfort and a touch of decadence to the table, especially with premium cuts like the Manhattan Steak. Together, they turn every meal into a special experience.