Beef Tenderloin with Horseradish Cream

By Robbye

Roasting on a bed of rosemary leaves is a simple way to imbue flavor AND make the house smell wonderful

Ingredients

• Beef:
• Horseradish Sauce
• 1/2 c. plus 2 T. creme fraiche OR sour cream (about 5 oz.)
• 1 1/2 T. prepared DRAINED horseradish
• 1 1/2 drained green peppercorns, minced OR coarsely ground pink peppercorns
• Kosher salt
• 3 cloves garlic, chopped
• 1 T. chopped fresh thyme
• 2 1/2 t. kosher salt
• 1 1/2 t. freshly ground black pepper
• 1 1/2 t. freshly ground pink peppercorns
• 1 3 pound center cut beef tenderloin at room temperature
• 1 bunch fresh rosemary
• 1 T. evoo
• 1 T. unsalted butter

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Horseradish Cream:
Whisk cream fraiche in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if deesired. DO AHEAD: Sauce can be made 3 days ahead, cover and chill.

BEEF: Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD: Beef can be seasoned one day ahead. Wrap in plastic, chill. Let stand at room temperature one hour before continuing.
Preheat oven to 400. Scatter rosemary over bottom of large roasting pan.
Heat oil and butter in a 12 inch cast iron skillet over medium heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.
Roast meat until an instant-read meat thermometer inserted into the thickest part of the beef registers 125 for medium rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Slice thinly and serve with horseradish sauce.

SCALE IT UP: Double or triple the recipe. Sear the tenderloins one at a time and arrange across a roasting pan. Cook time is the same. allow 1-2 between roasts in pan.








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