Garlicky Beef Tenderloin With Orange Horseradish Sauce

1. 1

   Season the tenderloin all over with the salt, pepper, rosemary and garlic.

2. 2

   Cover the meat and refrigerate for at least two hours and preferably overnight.

3. 3

   Let it come to room temperature for 1 hour before roasting.

4. 4

   Heat oven to 450 degrees.

5. 5

   Wipe off as much garlic as possible.

6. 6

   (It tends to burn.)

7. 7

   In a large, ovenproof skillet over high heat, heat the oil.

8. 8

   Add the meat and thoroughly brown all over, 4 to 5 minutes per side.

9. 9

   (If your skillet isnt large enough, cut the meat in half.)

10. 10

    Place the skillet on the ovens middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes.

11. 11

    Let the meat rest for 10 minutes before carving.

12. 12

    In a small bowl, whisk the creme fraiche, horseradish and orange zest.

13. 13

    Season to taste with salt and pepper and serve alongside the tenderloin.

* Per serving · 4 servings · Values may vary.

No additional tips available.