Herb-Roasted Beef Tenderloin with Horseradish-Mustard Cream Sauce

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

28 minutes

Calories

493 kcal

Directions

Let tenderloin stand at room temperature 30 minutes before cooking. In small bowl, stir garlic, 1/4 cup oil, parsley and rosemary.
Preheat oven to 400°. Sprinkle tenderloin with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. In large cast-iron or oven-safe skillet, heat remaining 2 tablespoons oil over medium-high heat; add tenderloin and cook 8 minutes or until browned, turning to brown all sides. Remove skillet from heat; brush tenderloin with garlic mixture. Transfer skillet to oven; roast 20 minutes or until internal temperature reaches 135° for medium-rare. Transfer tenderloin to cutting board; tent with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.)
In medium skillet, stir thyme, shallot and wine; heat to a simmer over medium heat. Reduce heat to low; cook 5 minutes or until wine is reduced by half. Whisk in cream, mustard, and remaining 1/4 teaspoon each salt and pepper; cook 3 minutes or until thickened, stirring frequently. Remove cream mixture from heat; remove and discard thyme sprigs, and stir in horseradish. Makes about 1 1/4 cups.
Cut tenderloin crosswise into 1/2-inch-thick slices; arrange on platter and garnish with fresh rosemary and/or thyme sprigs, if desired. Serve tenderloin with cream sauce.