Shelly's Recipe

HERB CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE

Category: Roasts/Tenderloin - Beef

1 3 1/2 TO 5 lb fully trimmed beef tenderloin, butt end left intact
2 tbsp extra-virgin olive oil
Kosher salt, to taste
3 tbsp Dijon mustard
3 tbsp cracked black peppercorns
2 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
1 1/2 cups sour cream
3 tbsp prepared horseradish

Put beef on a sheet of plastic wrap; rub with oil. Sprinkle with salt; rub with mustard, then season with pepper, rosemary, and thyme. Wrap in plastic wrap; let sit at room temperature for 1 hour.

Heat oven to 425. Place beef on a rack on a rimmed baking sheet. Roast until an instant-read thermometer inserted into thickest end reads 115 degrees, about 35 minutes. Switch oven to broiler setting; broil until crusty, 5 to 10 minutes. (A thermometer inserted into thickest end should read 125 degrees.) Let roast rest on a cutting board for 30 minutes.

Meanwhile, combine sour cream and horseradish in a bowl to make a sauce. Thinly slice beef and serve with sauce. Serves 10

NOTE: The meat can be seasoned and refrigerated, wrapped in plastic, for up to 24 hours. Just bring it to room temperature before roasting.