Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce

In this recipe, beef tenderloin is roasted with herbs, like fresh thyme and rosemary, and garlic, and served with a zesty, creamy horseradish sauce.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 321 Calories

Ingredients

• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 4 cloves garlic, minced
• 3 tablespoons prepared horseradish
• 4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
• 1 (2 pound) center-cut beef tenderloin roast
• 0.5 cup sour cream
• 0.5 teaspoon freshly ground black pepper
• 1.5 teaspoons coarse sea salt or kosher salt, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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

Step 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; turn off heat. Spread garlic-herb oil evenly over top and sides of tenderloin.

Step 4

Cook in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (50 degrees C), 25 to 30 minutes. Transfer tenderloin to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F (54 degrees C) for medium-rare.)

Step 5

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

Step 6

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