RED WINE-MARINATED, ROASTED BEEF TENDERLOIN WITH HERB-HORSERADISH CREAM

Name: RED WINE-MARINATED, ROASTED BEEF TENDERLOIN WITH HERB-HORSERADISH CREAM
Ingredients: 1 whole (6-pound) beef tenderloin, trimmed of visible fat and silver skin; 1/2 cup red wine; 1 1/2 tablespoons fresh juice from 1 to 2 lemons, divided; 3 tablespoons olive oil, divided; 3 medium cloves garlic, minced (about 1 tablespoon); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 4 teaspoons fresh dill, divided use; Kosher salt and freshly ground black pepper; 1/2 cup homemade or store-bought low-sodium beef or chicken stock; 2 tablespoons butter; For the Herb-Horseradish Cream:; 1 1/2 cups sour cream; 2 teaspoons prepared horseradish; 2 tablespoons minced fresh flat-leaf parsley; 2 teaspoons minced fresh mint leaves

INGREDIENTS

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1 whole (6-pound) beef tenderloin, trimmed of visible fat and silver skin

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1/2 cup red wine

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1 1/2 tablespoons fresh juice from 1 to 2 lemons, divided

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3 tablespoons olive oil, divided

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3 medium cloves garlic, minced (about 1 tablespoon)

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1 teaspoon dried oregano

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1/2 teaspoon dried thyme

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4 teaspoons fresh dill, divided use

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Kosher salt and freshly ground black pepper

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1/2 cup homemade or store-bought low-sodium beef or chicken stock

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2 tablespoons butter

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For the Herb-Horseradish Cream:

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1 1/2 cups sour cream

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2 teaspoons prepared horseradish

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2 tablespoons minced fresh flat-leaf parsley

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2 teaspoons minced fresh mint leaves

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