Rating

Yields1 Serving

Horseradish Cream Sauce

1 cup sour cream

¼ cup mayonnaise

2 tbsp prepared horseradish

2 tsp Dijon mustard

1 tsp kosher salt

½ tsp white pepper

¼ cup chopped fresh chives

Beef Tenderloin

6 tbsp chopped fresh parsley

6 tbsp roughly chopped fresh rosemary

6 tbsp fresh thyme leaves

6 garlic cloves

1 tbsp kosher salt

Olive oil

1 5- to 6-pound trimmed whole beef tenderloin, tail end tucked under, tied every 2 inches

1 ½ tsp freshly ground black pepper

Preheat the oven to 425 degrees F.

For the sauce: In a medium bowl, combine the sour cream, mayonnaise, horseradish, mustard, salt, pepper and chives. Mix well. Let sit in refrigerator for at least 20 minutes before serving. (Can be made a day ahead.)

For the tenderloin: Place the parsley, rosemary, thyme, garlic and salt in a food processor. Pulse until finely chopped. Add 1/4 cup olive oil and pulse a few times to make a thick paste.

Heat a large skillet over high heat. Lightly brush the tenderloin with olive oil and sprinkle with black pepper. Sear on all sides, about 2 minutes per side. Rub the tenderloin with the herb mixture.

Place the pan into the oven; roast until the tenderloin reaches an internal temperature of 135 degrees F for medium, 35 to 40 minutes.

Remove from the oven, cover with foil and let rest for 10 minutes. Remove the string, slice, and serve with horseradish cream sauce.

Ingredients