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Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce

Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce

Cost $35, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $35

INGREDIENTS

  • Herbs & Spices

    • 2 tablespoons chopped fresh thyme
    • 2 tablespoons chopped fresh rosemary
    • 🧄 4 cloves garlic, minced
    • 🧂 1 ½ teaspoons coarse sea salt or kosher salt, divided
    • ½ teaspoon freshly ground black pepper

  • Main Ingredient

    • 1 (2 pound) center-cut beef tenderloin roast

  • Oils

    • 4 tablespoons Carapelli Premium 100% Italian Extra-Virgin Olive Oil, divided

  • Sauce

    • ½ cup sour cream
    • 3 tablespoons prepared horseradish

STEPS

1

Preheat the oven to 350°F (175°C).

2

Combine 2 tablespoons of olive oil, garlic, thyme, rosemary, 1 teaspoon of salt, and black pepper in a small bowl; set aside.

3

Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Add tenderloin; cook until well-browned, 2 to 3 minutes. Flip tenderloin and turn off the heat.

4

Spread garlic-herb oil evenly over the top and sides of the tenderloin.

5

Cook in the preheated oven until an instant-read thermometer inserted into the center reads 125°F (50°C), about 25 to 30 minutes.

6

Transfer tenderloin to a carving board; tent with foil and let stand for 10 minutes. (Internal temperature will rise to 130°F (54°C) for medium-rare.)

7

Meanwhile, combine sour cream, horseradish, the remaining 1 tablespoon of olive oil, and the remaining ½ teaspoon of salt in a small bowl; chill until ready to serve.

8

Carve the tenderloin crosswise into ½-inch thick slices and serve with horseradish sauce.

NUTRIENTS

Per 1 serving

🔥

321

Calories

  • 17
    Protein
  • 2
    Carbs
  • 27
    Fats

💡 Allow the beef to rest for 10 minutes after cooking to retain its juices.When selecting horseradish for the sauce, opt for a high-quality, prepared version for the best flavor.Ensure the tenderloin reaches your desired level of doneness by using an instant-read thermometer.