Slow-Roasted Beef Tenderloin iwth Horseradish Cream

Slow-roasted Beef Tenderloin Iwth Horseradish Cream Recipe

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Jacki Allen

By
@jackio46

This one came from a dear friend who served it during my visit with her and I just had to get her recipe.

Rating:

★★★★★ 1 vote

Ingredients

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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
  • 4
    rosemary sprigs, fresh
  • 4
    sprigs fresh oregano
  • 4
    sprigs fresh thyme
  • SAUCE

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

How to Make Slow-Roasted Beef Tenderloin iwth Horseradish Cream

Step-by-Step

  1. Preheat oven to 250. Drizzle tenderloin with oil and rub the garlic evenly over the surface of the meat. Sprinkle with salt and pepper.
  2. Place 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.
  3. Cover loosely with foil and let stand for 15 minutes. Temperature of meat should then reach 145 for medium rare. Slice and serve with sauce.
  4. For 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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