Herb Crusted Roast Beef with Horseradish Cream Sauce

By Golfwidow7

Ingredients

• Horseradish Cream:
• 3 cloves garlic
• 1/2 cup Parmesan grated
• 1/2 cup parsley
• 2 tbsp. extra virgin olive oil
• 1 tbsp. fresh thyme
• 1 tbsp. fresh rosemary
• salt pepper
• 2 tbsp. unsalted butter
• 2 (3lb) beef tenderloin filets
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• Salt

Preparation

Step 1

Preheat 425
Combine garlic Parm, parsley, olive oil, thyme and rosemary in a food processor pulse until evenly combined. Season with salt and pepper

Melt butter in large skillet over med high heat, Season both filets with salt and pepper sear on all sides 3 to 4 min per side

Put a wire rack on a rimmed backing sheet Transfer browned filets Divide herb mixture between firmly patting mixture on top. Roast till meat thermometer registers 120 for rare 20 to 25 min. Let rest 15 min before slicing

FOR SAUCE: In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.

Yield: 1/2 cup