David Malosh
Yields:
8 – 10 serving(s)
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IngredientsSee Nutritional Information
BEEF1
(4 to 5 pound) whole beef tenderloin, trimmed
2 tsp.
kosher salt
1 tsp.
black pepper
6 Tbsp.
salted butter
4
garlic cloves, finely chopped
3
sprigs fresh thyme
2 Tbsp.
olive oil
HORSERADISH SAUCE1 c.
sour cream
1/4 c.
drained horseradish
1/4 c.
mayonnaise
1/4 c.
heavy cream
2 Tbsp.
white wine vinegar
2 tsp.
dijon mustard
1 tsp.
sugar
1/2 tsp.
kosher salt
1/4 c.
chopped fresh chives
1/4 c.
fresh parsley, chopped
Step 1For the beef: Preheat the oven to 450˚. Tuck the thinnest part of the tenderloin under itself to create an even thickness. Tie kitchen twine tightly around the tenderloin at 3- to 4-inch intervals. Season all over with the salt and pepper. Melt the butter in a small skillet over medium-low heat. Add the garlic and thyme sprigs and cook until the garlic is sizzling and fragrant but not browned, 1 to 2 minutes. Step 2Heat a large heavy-bottomed roasting pan over 2 burners on medium-high heat. Add the olive oil and swirl to coat. Add the beef and brown all over, about 5 minutes total. Remove from the heat. Arrange the roast in the center of the pan and brush with half of the garlic butter. Transfer to the oven and roast, brushing with the remaining garlic butter halfway through, until a thermometer inserted into the middle of the roast reads 120˚ for rare or 125˚ for medium-rare, 20 to 25 minutes. Step 3Remove the meat to a cutting board to rest for 15 minutes. Meanwhile, for the sauce: Combine the sour cream, horseradish, mayonnaise, heavy cream, vinegar, mustard, sugar, salt, and a generous grinding of pepper in a small bowl. Stir to combine. Stir in the chives and parsley. Step 4To serve, cut the strings from the beef and discard. Cut the beef crosswise into ½-inch-thick slices. Arrange on a platter and spoon any garlic butter or juices from the roasting pan over top. Serve with the horseradish sauce.Love this recipe? Try one of these next!
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