Roast Beef Tenderloin With Horseradish Cream

Name: Roast Beef Tenderloin With Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Recipe by Alison Attenborough; December 2012; Roast Beef Tenderloin with Horseradish Cream; 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

Recipe by Alison Attenborough
December 2012
Roast Beef Tenderloin with Horseradish Cream
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

1
Preparation
2
Horseradish Cream
3
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.
4
Beef
5
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.
6
Preheat oven to 400u00b0. Scatter rosemary over bottom of a large roasting pan.
7
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.
8
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 Hors

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Recipe by Alison Attenborough, December 2012, Roast Beef Tenderloin with Horseradish Cream, Ingredients, 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.

That's it — enjoy your meal!