Slow-Roasted Beef Tenderloin iwth Horseradish Cream

Slow-roasted Beef Tenderloin Iwth Horseradish Cream Recipe

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Jacki Allen


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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2 1/2-3 lb
beef tenderloin
2 Tbsp
vegetable oil
1-2 clove
garlic, minced
1 tsp
cracked black pepper
1/2 tsp
sea salt or kosher salt or 1/4 tsp regular salt
rosemary sprigs, fresh
sprigs fresh oregano
sprigs fresh thyme


7-8 oz
sour cream or creme fraiche
2 Tbsp
prepared horseradish
1/8 tsp
1/8 tsp
black pepper

How to Make Slow-Roasted Beef Tenderloin iwth Horseradish Cream


  • 1Preheat oven to 250. Drizzle tenderloin with oil and rub the garlic evenly over the surface of the meat. Sprinkle with salt and pepper.
  • 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.
  • 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.
  • 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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About Slow-Roasted Beef Tenderloin iwth Horseradish Cream

Course/Dish: Beef, Roasts

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