Kat Ashmore’s Pepper-Crusted Beef Tenderloin with Citrusy Horseradish Sauce

Ingredients

• 4 lb Beef tenderloin (Trimmed and tied)
• 1 tbsp Kosher salt (For seasoning the beef)
• 1 tbsp Freshly cracked black pepper
• 1 tsp Fresh rosemary (Finely chopped)
• 1 tsp Fresh thyme (Finely chopped)
• 4 tbsp Olive oil (Divided)
• 2 Garlic (Medium cloves, sliced)
• 1.5 cup Sour cream
• 0.25 cup Prepared horseradish (Drained if necessary)
• 1 Orange zest (Zest of 1 orange)
• 1 tsp Dijon mustard
• 0.25 tsp Kosher salt (For the sauce)

Steps

1. 1

   Place the tenderloin on a baking sheet fitted with a wire rack. Season it all over with 1 tablespoon salt and the cracked black pepper.

2. 2

   In a small bowl, combine the rosemary, thyme, and 2 tablespoons of the olive oil. Stir to combine, then rub the mixture evenly over the tenderloin.

3. 3

   Using a sharp knife, make 1-inch slits in the top of the tenderloin. Place a slice of garlic in each slit, nestling it into the meat. This helps prevent the garlic from burning while infusing the meat with flavor.

4. 4

   Cover the meat and refrigerate for 2 to 24 hours. One hour before cooking, take it out of the refrigerator and let it come to room temperature.

5. 5

   To make the sauce, whisk the sour cream, horseradish, orange zest, Dijon mustard, and ¼ teaspoon salt together in a small bowl until smooth.

6. 6

   Cover the sauce and refrigerate it until ready to serve.

7. 7

   Preheat the oven to 425°F (220°C).

8. 8

   Pour the remaining 2 tablespoons of olive oil into a large ovenproof skillet and heat it over medium-high heat.

9. 9

   Add the tenderloin to the skillet. Sear for 3 to 5 minutes per side, until deeply golden brown all over.

10. 10

    Transfer the skillet to the oven and roast for 20 to 30 minutes, or until an instant-read thermometer reads 120°F (49°C) for medium-rare.

11. 11

    Cover the tenderloin with aluminum foil and let it rest for 10 minutes before carving.

12. 12

    Slice the tenderloin and serve with the chilled horseradish sauce on the side.

Notes

The tenderloin’s stated 2-to-24-hour refrigeration period makes total time variable; totalMinutes uses the 2-hour minimum. The recipe specifies medium-rare at 120°F before resting.

Nutrition per serving

• main
• beef
• roasted
• seared
• gluten-free
• high-protein
• holiday