Name: Beef Tenderloin
Yield: 4 servings
Ingredients: beef tenderloin; 1 (3 -4 lb) beef tenderloin; 2 garlic cloves, thinly slivered; 1 -2 tablespoon olive oil; 1 tablespoon fresh coarse ground black pepper; 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme; coarse salt, to taste; mustard horseradish cream (for serving); 1/3 cup Dijon mustard; 1/3 cup sour cream; 1/4 cup prepared mayonnaise; 1/4 cup well-drained prepared white horseradish

Servings: 4 persons

beef tenderloin
1 (3 -4 lb) beef tenderloin
2 garlic cloves, thinly slivered
1 -2 tablespoon olive oil
1 tablespoon fresh coarse ground black pepper
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
coarse salt, to taste
mustard horseradish cream (for serving)
1/3 cup Dijon mustard
1/3 cup sour cream
1/4 cup prepared mayonnaise
1/4 cup well-drained prepared white horseradish

1
Preheat the oven to 425u00b0F Using the tip of a sharp knife, cut slits all over the tenderloin and insert garlic slivers into them.
2
Brush the tenderloin with olive oil and rub it all over with the pepper and thyme. Sprinkle with salt.
3
Place the tenderloin on a rack in a shallow roasting pan and roast it for 15 minutes. Reduce the oven temperature to 350u00b0F and roast for 20 minutes for medium-rare meat; roast 5 minutes longer for medium. Let the tenderloin rest for 15 minutes before carving.
4
Slice the tenderloin 1/2-inch thick and arrange on a platter. Serve with Mustard Horseradish Cream Sauce.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Beef Tenderloin

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