Garlic and Rosemary Crust Beef Tenderloin with Creamy Horseradish Sauce
Recipe By: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 center cut beef tenderloin (about 2.5 pounds), trimmed and silver skin removed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 3 cloves garlic
  • 2 teaspoons course sea salt
  • 1 teaspoon freshly ground black pepperFOR THE HORSERADISH SAUCE
  • 1 cup heavy cream
  • ½ cup prepared horseradish sauce
  • ½ teaspoon worcestershire sauce
  • ½ teaspoon course sea salt
Preparation Instructions
  1. Preheat the oven to 400˚
  2. In a small dish, combine the olive oil, rosemary, garlic, salt and pepper and stir to combine.
  3. Using your hands rub the oil and rosemary mixture all over the roast.
  4. Heat a large cast iron skillet (or any pan that can go in the oven) over high heat (if your stove gets super hot you might go with medium-high - mine doesn't get overly hot) and then place the roast in the skillet and brown all the sides. About 2 minutes on each side.
  5. Transfer the skillet to the preheated oven and roast according to the chart above until it reaches desired doneness.
  6. Remove from the oven and allow to sit for about 10-15 minutes to let the juice redistribute and then slice and serve with the sauceTO MAKE THE SAUCE
  7. Simply combine all the ingredients in a sauce pan and simmer until it thickens, about 10 minutes.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/03/garlic-and-rosemary-cruste-beef-tenderloin-with-creamy-horseradish-sauce/