slow-roasted beef tenderloin iwth horseradish cream
(1 RATING)
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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Ingredients
- 2 1/2-3 pounds beef tenderloin
- 2 tablespoons vegetable oil
- 1-2 clove garlic, minced
- 1 teaspoon cracked black pepper
- 1/2 teaspoon sea salt or kosher salt or 1/4 tsp regular salt
- 4 - rosemary sprigs, fresh
- 4 - sprigs fresh oregano
- 4 - sprigs fresh thyme
- SAUCE
- 7-8 ounces sour cream or creme fraiche
- 2 tablespoons prepared horseradish
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
How To Make slow-roasted beef tenderloin iwth horseradish cream
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Step 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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Step 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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Step 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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Step 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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