ROASTED BEEF TENDERLOIN WITH HORSERADISH CREAM (for eight to ten)

For the horseradish cream:

½ cup plus 2 tablespoons crème fraiche or sour cream (about 5 ounces)

1-1/2 tablespoons (or more) drained prepared horseradish

1-1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns

kosher salt

 

For the beef:

3 garlic cloves, chopped

1 tablespoon fresh thyme

2-1/2 teaspoons kosher salt

1-1/2 teaspoons freshly ground black pepper

1-1/2 teaspoons ground pink peppercorns

one 3 pound center cut beef tenderloin at room temperature

1 bunch fresh rosemary

1 tablespoon olive oil

1 tablespoon unsalted butter

 

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1.Make the horseradish cream: Whisk crème fresh or sour cream in a medium bowl until thickened and soft peaks start to form, 1 to 2 minutes. Fold in horseradish and peppercorns and season with salt and more horseradish, if desired. (Sauce can be made 3 days ahead. Cover and chill.)

2. Roast the beef: Combine the first 5 ingredients and rub all over the meat, pressing to adhere. (Beef can be seasoned 1 day ahead. Wrap in plastic and chill. Let stand to room temperature for 1 hour before continuing.)

3. Preheat the oven to 400*. Scatter rosemary over the bottom of a large roasting pan.

4. Heat oil and butter in a 12 inch cast iron skillet over medium high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.

5. Roast meat until an instant read thermometer inserted into the thickest part of the beef reads 120*F for rare, 125*F to 130*F for medium rare, or 135*F for medium, about 40 to 50 minutes. Transfer to a carving board and let rest for 15 minutes. Thinly slice tenderloin and serve with horseradish cream.

HORSERADISH CREAM

NOTE: To double or triple the recipe, sear the tenderloins one at a time, then arrange crosswise in roasting pan (cook time will be the same). Leave at least 1 to 2 inches between pieces of meat.

 

from Bon Appetit magazine, December, 2012