slow-roasted beef tenderloin iwth horseradish cream
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This one came from a dear friend who served it during my visit with her and I just had to get her recipe.
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(1 rating)
Ingredients For slow-roasted beef tenderloin iwth horseradish cream
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2 1/2-3 lbbeef tenderloin
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2 Tbspvegetable oil
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1-2 clovegarlic, minced
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1 tspcracked black pepper
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1/2 tspsea salt or kosher salt or 1/4 tsp regular salt
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4rosemary sprigs, fresh
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4sprigs fresh oregano
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4sprigs fresh thyme
- SAUCE
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7-8 ozsour cream or creme fraiche
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2 Tbspprepared horseradish
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1/8 tspsalt
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1/8 tspblack pepper
How To Make slow-roasted beef tenderloin iwth horseradish cream
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1Preheat oven to 250. Drizzle tenderloin with oil and rub the garlic evenly over the surface of the meat. Sprinkle with salt and pepper.
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2Place the fresh herbs in a 9x13 pan. Add roasting rack and place meat on the rack. Roast, uncovered, for 20 minutes. Increase temperature to 425 and continue to roast, uncovered, for 30-40 minutes or until internal temperature of meat registers 135.
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3Cover loosely with foil and let stand for 15 minutes. Temperature of meat should then reach 145 for medium rare. Slice and serve with sauce.
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4For sauce: Stir together the sour cream and horseradish. Stir in salt and pepper. Sprinkle with a little fresh thyme if desired.
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