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Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce

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
1

Preheat the oven to 425 degrees F.

2

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.)

3

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.

4

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.

5

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

6

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