New Year’s Eve Beef Tenderloin with Herb-Pepper Crust and Horseradish Cream

By polloazul

Ingredients

• 3 tablespoons cracked black peppercorns
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme leaves
• 11/2 cups low fat sour cream
• 4 tablespoons Dijon mustard, divided
• 3 tablespoons prepared white horseradish
• 1/2 teaspoon white wine vinegar, or to taste
• 1/4 teaspoon salt
• 1 (31/2-pound) beef tenderloin, trimmed and tied
• 2 teaspoons extra virgin olive oil, divided
• Kosher salt to taste

Details

Servings 12
Adapted from adoctorskitchen.com

Preparation

Step 1

1. In a small bowl or measuring cup, combine the peppercorns, rosemary, and thyme. Stir with a fork to combine and set aside. (May be prepared to this point 1 day ahead and refrigerated in a covered container.)
2. In a medium bowl or measuring cup, combine the sour cream, 1 tablespoon of the mustard, horseradish, vinegar, and salt. Whisk to combine. (May be prepared up to 1 day in advance and refrigerated in a covered container. Remove from the refrigerator when the meat goes into the oven and let sit at room temperature until ready to serve.)
3. Place the beef bottom side up on a sheet of plastic wrap. Rub with 1 teaspoon oil and season with Kosher salt. Spread 1½ tablespoons of the remaining mustard over the exposed portion of the meat, and then sprinkle half of the herb-pepper mixture over the mustard. Carefully turn the meat over and repeat on the other side. Allow the meat to sit at room temperature for 1 hour.
4. Preheat the oven to 425º F. Place a rack on a rimmed baking sheet and set the meat on the rack. Roast for approximately 35 minutes, until an instant-read thermometer inserted into the thickest portion reads 115 º. During the last 2 minutes of roasting, preheat the broiler.
5. Transfer the meat to the broiler and broil for about 5 minutes, or until an instant-read thermometer inserted into the thickest portion reads 125 º, and the coating is crusty but not scorched. Transfer to a cutting board and allow the meat to rest for 30 minutes. Add any defatted meat juices to the sour cream mixture and stir to blend. Slice the beef and serve with the sauce.