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
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
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.
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