Herb-Crusted Beef Tenderloin with Horseradish Sauce Recipe | SAVEUR

By bjlazyl

Ingredients

• 1 3 1⁄2–5 lb. fully trimmed
• beef tenderloin, butt end left intact
• 2 tbsp. extra-virgin olive oil
• Kosher salt, to taste
• 3 tbsp. dijon mustard
• 3 tbsp. cracked black peppercorns
• 2 tbsp. finely chopped fresh rosemary
• 2 tbsp. finely chopped fresh thyme
• 1 1⁄2 cups sour cream
• 3 tbsp. prepared horseradish

Details

Servings 10
Adapted from saveur.com

Preparation

Step 1

2. Heat oven to 425˚. Place beef on a rack on a rimmed baking sheet. Roast until an instant-read thermometer inserted into thickest end reads 115˚, about 35 minutes. Switch oven to broiler setting; broil until crusty, 5–10 minutes. (A thermometer inserted into thickest end should read 125˚.) Let roast rest on a cutting board for 30 minutes. Meanwhile, combine sour cream and horseradish in a bowl to make a sauce. Thinly slice beef and serve with sauce.

This was so easy and enjoyable to make I'm doing it again this New Years Eve. Be careful with the peppercorn which I will not crush but grind and I might add some dill to the simple yet great sour cream and radish sauce.