Beef Tenderloin with Horseradish Sauce

By norsegal8

In Denmark, Norway and Sweden, cold fillet of beef is called "roast-beef" and any other roast of beef is called oksesteg. The cold meat should be cut into very thin slices, placed on buttered rye bread and garnished with remoulade, creamed horseradish and/or mustard sauce.

Ingredients

• 2 pounds trimmed beef tenderloin
• 3 tablespoons butter, at room temperature
• 2 cloves garlic, finely minced
• 1 teaspoon coarsely cracked black pepper
• 1 teaspoon kosher salt

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees. Cut a piece of heavy-duty aluminum foil large enough to wrap around the roast. Spread the butter to within 3 inches of the edge of the foil. Press the garlic, salt and pepper onto the surface of the roast. Place the meat on the surface of the foil. Close the foil securely using a drug-store wrap (align the long edges of the foil together above the roast, and fold them down to form a lengthwise seam on top of the roast, then fold in the ends to form an airtight packet). Place the foil-wrapped roast on a rack in a roasting pan. Roast 30 minutes for rare or 40 minutes for medium-rare.

Remove from the oven, adjust the oven rack to the top level and turn on the broiler. Unwrap the foil and pull it back from the roast and broil just until the meat is browned, turning the meat once, for about 10 minutes in all. Remove the roast from pan and wrap the foil around the roast again. Place the roast in a shallow dish, cover, and chill for at least 2 hours or overnight. To serve, cut into thin slices and serve with bread and horseradish or other sauce.