Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce
Description
In this recipe, beef tenderloin is roasted with herbs, like fresh thyme and rosemary, and garlic, and served with a zesty, creamy horseradish sauce.
Ingredients
•
4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
•
4 cloves garlic, minced
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2 tablespoons chopped fresh thyme
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2 tablespoons chopped fresh rosemary
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1 1/2 teaspoons coarse sea salt or kosher salt, divided
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1/2 teaspoon freshly ground black pepper
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1 (2 pound) center-cut beef tenderloin roast
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1/2 cup sour cream
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3 tablespoons prepared horseradish
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine 2 tablespoons olive oil, garlic, thyme, rosemary, 1 teaspoon salt, and black pepper in a small bowl; set aside.
3
Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Add tenderloin; cook until well-browned, 2 to 3 minutes. Flip tenderloin; turn off heat. Spread garlic-herb oil evenly over top and sides of tenderloin.
4
Cook in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (50 degrees C), 25 to 30 minutes. Transfer tenderloin to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F (54 degrees C) for medium-rare.)
5
Meanwhile, combine sour cream, horseradish, remaining 1 tablespoon oil, and remaining ½ teaspoon salt in a small bowl; chill until ready to serve.
6
Carve tenderloin crosswise into ½-inch thick slices; serve with horseradish sauce.