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Keto Dinner

Beef Tenderloin Steaks Topped with Horseradish

There's something undeniably special about a perfectly roasted beef tenderloin. I find this keto version with its zesty horseradish and herb topping brings a quiet elegance to any dinner table without keeping you in the kitchen all day. The overnight marinade does all the heavy lifting, infusing the meat with bold, savory notes.

15 min Prep time 30 min Cook time 45 min Total time 2 Servings 490 Calories
Beef Tenderloin Steaks Topped with Horseradish

Ingredients

  • tablespoon Dijon mustard
  • /2 teaspoons horseradish
  • /4 teaspoon dried basil
  • /4 teaspoon dried thyme leaves
  • /4 teaspoon dried tarragon leaves
  • /4 teaspoon black pepper
  • (8 ounce) beef tenderloin steaks
  • Salt to taste

Instructions

  1. Step 1

    Start by whisking together the Dijon mustard, horseradish, basil, thyme, tarragon, and black pepper in a small bowl. I like to use a fork to really blend the dried herbs into the paste. Pat the steaks dry, then spread this mixture evenly over the top and sides of each piece. Wrap them individually in plastic wrap and let them rest in the fridge overnight—this is where the magic happens. When you're ready to cook, preheat your oven to 400°F (200°C) and lightly coat a small glass baking dish with cooking spray. Unwrap the steaks, season them with a pinch of salt, and place them in the dish. Roast for about 30 minutes for a beautiful medium-rare. If you prefer it more done, add another 10–15 minutes. Once out of the oven, let the meat rest for 5 minutes before slicing. The crust will be fragrant and slightly crisp, locking in all those juices.

Chef's Tip

I always let the steaks sit at room temperature for 20 minutes after unwrapping. This small step helps them cook more evenly and gives you that perfect blush in the center.

Storage Tips

Store any leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or slice it cold for a quick protein-packed salad.

Variation Tips

Swap the horseradish for whole-grain mustard to tone down the heat. On the side, roasted asparagus with a squeeze of lemon or a simple arugula salad dressed with olive oil complements the richness perfectly.

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