Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
Ingredients
- Carapelli Premium 100% Italian Extra Virgin Olive Oil: 4 Tbsp (divided)
- garlic: 4 clove (minced)
- fresh thyme: 2 Tbsp (chopped)
- fresh rosemary: 2 Tbsp (chopped)
- ½ teaspoons coarse sea salt or kosher salt: 1 piece (divided)
- black pepper: 0.5 tsp (freshly ground)
- center-cut beef tenderloin roast: 1 piece (2 pound)
- sour cream: 0.5 cup
- prepared horseradish: 3 Tbsp
Metric Conversion
Stages of cooking
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Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
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Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
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For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
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Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
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Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
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Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.
