Perfect Roast Tenderloin of Beef with Horseradish Sauce

By GadgetGirl

SERVE THIS SUCCULENT DISH — ENHANCED BY A CREAMY SAUCE WITH JUST A BIT OF TANG — FOR SEATED DINNERS OR FESTIVE BUFFETS.

Ingredients

• Roast Tenderloin
• 1 6- to 8-pound beef tenderloin, trimmed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons dried thyme
• 1 stick (8 tablespoons) salted butter, softened
• 2 tablespoons finely minced garlic
• 3 tablespoons finely chopped shallots
• Horseradish Sauce
• 1/2 cup prepared horseradish, drained well
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground white pepper

Preparation

Step 1

Tenderloin

1. Preheat the oven to broil.

2. Rub both sides of the tenderloin generously with the salt, pepper, and thyme.

3. In a small bowl, combine the butter, garlic, and shallots, and mash them with a fork. Rub the composed butter generously on top of the tenderloin, then put the beef on a metal baking pan. Place the baking pan on the middle rack of the preheated oven and broil the tenderloin, butter-side up, for exactly 5 minutes.

4. Reset the oven to 400° F.

5. Roast the tenderloin for 17 minutes more.

6. Turn the oven again to broil, and broil the tenderloin for an additional 2 minutes. Remove it from the oven.

7. Let the beef rest for at least 12 to 15 minutes before slicing. Serve it warm or cold.

Horseradish Sauce
In a medium-size bowl, mix all the ingredients until they are well combined. Cover the bowl, refrigerate it overnight, and serve with the roast tenderloin.