- 10
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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
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.