Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce
Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
Preparation Time
15 mins
Total Time
15 mins
Calories
321 Calories
Recipe Instructions
Step 1
Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
Step 2
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.
Step 3
For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
Step 4
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).
Step 5
Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
Step 6
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.
Ingredients
½ cup sour cream
½ teaspoon freshly ground black pepper
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 ½ teaspoons coarse sea salt or kosher salt, divided
