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INGREDIENTS:
Pepper-crusted beef tenderloin
- 1 (4-pound) beef tenderloin, trimmed and tied
- Kosher salt
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 4 tablespoons olive oil
- 2 medium garlic cloves, sliced
Citrusy Horseradish Sauce
- 11/2 cups sour cream
- 1/4 cup prepared horseradish, drained if necessary
- Zest of 1 orange
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
INSTRUCTIONS:
- To prep the beef tenderloin: Place the tenderloin on a baking sheet fitted with a wire rack. Season the tenderloin all over with 1 tablespoon salt and the pepper. In a small bowl, combine the rosemary, thyme, and 2 tablespoons of the olive oil. Stir to combine and rub evenly all over the tenderloin. Using a sharp knife, make 1-inch slits in the top of the tenderloin and place a slice of garlic in each, nestling it into the meat. This will prevent the garlic from burning and at the same time will infuse the meat with flavor. Cover the meat and refrigerate for 2 to 24 hours. One hour before you’re ready to cook, bring the meat out of the fridge to come to room temperature.
- To cook the beef tenderloin: Preheat the oven to 425°F. In a large, ovenproof skillet, pour in the remaining 2 tablespoons olive oil and heat over medium-high. Add the meat and cook for 3 to 5 minutes per side, until deeply golden brown all over. Transfer the skillet to the oven and roast for 20 to 30 minutes, or until an instant-read thermometer shows 120°F for medium-rare. Cover with aluminum foil and let the meat rest for 10 minutes before carving. Slice the tenderloin and serve with the horseradish sauce on the side.
- To make the horseradish sauce: In a small bowl, whisk the sour cream, horseradish, orange zest, mustard, and salt until smooth. Cover and refrigerate until ready to serve.
