Herb Garlic Crusted Beef Tenderloin with Mustard Horseradish Sauce
By KDCooks
I made this for Christmas day 2007 as an elegant alternative to turkey.
- 10
Ingredients
- Horseradish Sauce:
- 8 tablespoons olive oil
- 2 21/4 - to 23/4-pound pieces beef tenderloin (thick end), trimmed
- 6 garlic cloves, minced
- 21/2 tablespoons minced fresh thyme
- 21/2 tablespoons minced fresh rosemary
- 6 tablespoons Dijon mustard
- 2 cups sour cream
- 1/4 cup prepared horseradish, drained
- 1 tablespoon minced chives
- 1 teaspoon Champagne or white wine vinegar
- 1 teaspoon salt
- 1 tablespoon dijon mustard
- Dash hot red pepper sauce
- In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.
Preparation
Step 1
Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes.
Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl.
Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes.
Transfer to platter. Let stand 10 minutes. Cut beef into ½-inch-thick slices. Sprinkle with remaining ½ tablespoon each of thyme and rosemary.
Serve with Mustard Horseradish Sauce