 | This meal started out as something completely different in my meal plan: bacon wrapped beef tenderloin, mashed potatoes and brussel sprouts. I decided beef tenderloin didn't need bacon, I had ample horseradish left over from my last dinner party, so this recipe from Bon Appetit looked like a winner. I wasn't in the mood for mashed potatoes and I wanted something that could bake alongside the beef, potato gratin cups were the obvious choice. And brussel sprouts were overpriced at the grocer and asparagus was on sale (and could be roasted alongside the beef and potatoes.) Miss F loved the beef, she proclaimed it, "so tender!" She ate a little asparagus and completely refused the potatoes. I hated gratin as a kid as well, so I never feel like I should force it on her. |
½ cup sour cream
2 tablespoons drained prepared horseradish
Kosher salt
Pepper
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
2 ½ teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 3-pound center-cut beef tenderloin at room temperature
1 tablespoon olive oil
1 tablespoon unsalted butter
Whisk sour cream in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish; season with salt and pepper.
In a small bowl, stir together the garlic, thyme, salt and pepper, rub all over meat, pressing to adhere.
Preheat oven to 400 degrees. Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to a roasting pan. Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125° for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.
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