Roast Beef Tenderloin with Horseradish Cream

By danyell923

Recipes & Menus | recipes

Roast Beef Tenderloin with Horseradish Cream
Roasting on a bed of rosemary sprigs is a simple way to imbue meat with flavor. Added benefit? It makes your home smell wonderful.

8-10 servings

Active:

15 minutes

Total:

1 hour

Recipe by Alison Attenborough

Photograph by Christina Holmes

December 2012

Ingredients

• 1/2 cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
• 1 1/2 tablespoons (or more) drained prepared horseradish
• 1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns
• Kosher salt

Preparation

Step 1

Preparation

Horseradish Cream

Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. DO AHEAD Sauce can be made 3 days ahead. Cover; chill.

Beef

Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.

Preheat oven to 400°. Scatter rosemary over bottom of a large roasting pan.

Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.

Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125° for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.

To double or triple the recipe, sear the tenderloins one at a time, then arrange crosswise in roasting pan (cook time will be the same). Leave at least 1 inch-2 inches between pieces of meat.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Holiday Roasts Slideshow.