Herb Crusted Beef Tenderloin with Horseradish Sauce
There’s a lot to love about the bite of this creamy sauce, matched with a lean, tender cut beef tenderloin. This dish is perfect for an elegant Easter,Christmas, Birthday or any special occasion.
SERVES: 8 (4 oz. each)
- 1 Tbsp. + 1 pinch sea salt (or Himalayan salt), divided use
- 1 Tbsp. ground black pepper
- 2 tsp. minced garlic
- 2 tsp. dried rosemary
- 2 tsp. dried thyme
- 2 Tbsp. fresh parsley, tightly packed
- 2 lbs. raw, lean, center-cut beef tenderloin
- 1 Tbsp. ghee or butter (organic grass-fed, if possible)
- ¼ cup crème fraiche
- 2 tsp. prepared horseradish
- Place 1 Tbsp. salt, pepper, garlic, rosemary, thyme, and parsley in food
processor (or blender). Pulse until finely chopped.
- Coat outside of tenderloin evenly with garlic mixture. Place in a casserole
dish and refrigerate, uncovered, minimum 8 hours (approximately
- After minimum 8 hours (or the next day), remove tenderloin from
refrigerator 2 hours before cooking to allow tenderloin to come up to room
- Preheat oven to 400º F.
- Heat large, ovenproof skillet over high heat. Your skillet must be smoking
hot in order to get a true and deep sear on your tenderloin.
- Carefully pat tenderloin dry with paper towels. Rub outside with ghee; cook
in preheated skillet, 1 to 2 minutes on each side, or until brown on all sides.
- Place skillet in preheated oven. Bake, uncovered, for 20 to 25 minutes, or
until a thermometer inserted at its thickest point reads 125º F for medium
rare. Remove tenderloin from oven. Transfer to carving board. Allow to rest
for 10 minutes.
- While tenderloin is baking, make Horseradish Cream Sauce. Combine
crème fraiche, horseradish, and remaining pinch of salt in a small bowl;
mix well. Refrigerate, covered, until ready to use.
- Slice tenderloin into 8 portions. Serve each with 1½ tsp. Horseradish
- Roasted meats should always be rested before slicing for two reasons. First,
it allows the hot outer portions to transfer their heat to the center, which
completes the cooking process. Our 125º F tenderloin will rest up to about
140º F, for a perfect medium rare. Second, by allowing the temperature to
stabilize before slicing, we keep the juices in the meat rather than on the
COOKING TIPS:• For rare meat, subtract 3 to 5 minutes from the total baking time.
• For medium, add 3 to 5 minutes to the total baking time.
• Make sure your prepared horseradish is pure horseradish, and not in a
cream-based or mayonnaise sauce.