Roast Beef Tenderloin With Horseradish Cream Recipe

Name: Roast Beef Tenderloin With Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Horseradish Cream; 1/2 cup plus 2 tablespoons creme fraiche or sour cream (about 5 ounces); 1 1/2 tablespoons (or more) drained prepared horseradish; 1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns; Kosher salt; Beef; 3 garlic cloves, chopped; 1 tablespoon chopped fresh thyme; 2 1/2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 teaspoons freshly ground pink peppercorns; 1 3-pound center-cut beef tenderloin at room temperature; 1 bunch fresh rosemary; 1 tablespoon olive oil; 1 tablespoon unsalted butter

Servings: persons

Horseradish Cream
1/2 cup plus 2 tablespoons creme fraiche or sour cream (about 5 ounces)
1 1/2 tablespoons (or more) drained prepared horseradish
1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns
Kosher salt
Beef
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
2 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons freshly ground pink peppercorns
1 3-pound center-cut beef tenderloin at room temperature
1 bunch fresh rosemary
1 tablespoon olive oil
1 tablespoon unsalted butter

1
Horseradish Cream
2
Whisk creme fraiche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. DO AHEAD Sauce can be made 3 days ahead. Cover; chill.
3
Beef
4
Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.
5
Preheat oven to 400u00b0. Scatter rosemary over bottom of a large roasting pan.
6
Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.
7
Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125u00b0 for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.
8
To double or triple the recipe, sear the tenderloins one at a time, then arrange crosswise in roasting pan (cook time will be the same). Leave at least 1 inch-2 inches between pieces of meat

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Horseradish Cream, 1/2 cup plus 2 tablespoons creme fraiche or sour cream (about 5 ounces), 1 1/2 tablespoons (or more) drained prepared horseradish, 1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns, and more.

Yes, Roast Beef Tenderloin With Horseradish Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Beef Tenderloin With Horseradish Cream

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