Roast Beef Tenderloin

1. 1

   Position the oven racks so that the top rack is in the center of the oven.

2. 2

   Preheat the oven to convection roast at 400F.

3. 3

   Coat the rack of a shallow roasting pan with nonstick spray.

4. 4

   Rub the beef with the olive oil and then with the salt, garlic, and rosemary.

5. 5

   Place in the roasting pan and roast in the center of the oven for 25 to 30 minutes or until the oven probe or an instant-read thermometer registers 125F for rare or 135F for medium.

6. 6

   Remove the beef from the oven and cover with a piece of foil.

7. 7

   Let the beef rest, covered, for 10 minutes before carving.

8. 8

   The temperature will rise as the beef rests.

9. 9

   Place 1 tablespoon each of whole black peppercorns, coriander seeds, and mustard seed in a spice grinder or coffee grinder and grind until coarse.

10. 10

    Add 2 teaspoons kosher salt.

11. 11

    Rub the beef with 1 teaspoon olive oil and then coat it with the spice mixture.

12. 12

    Roast as directed above.

13. 13

    While the beef roasts, mix 1 cup sour cream with 1/3 cup freshly grated horseradish.

14. 14

    Stir in 1 teaspoon kosher salt.

15. 15

    Serve the sauce with the beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.