How To Make Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce
Roast tenderloin flavored with garlic, thyme, and rosemary is served with a creamy and spicy horseradish sauce for a rich and meaty dish.
Serves:
Ingredients
- 4tbspitalian extra virgin olive oil,divided
- 4clovesgarlic,minced
- 2tbspfresh thyme,chopped
- 2tbspfresh rosemary,chopped
- 1½tspcoarse sea salt,or kosher salt, divided
- ½tspfreshly ground black pepper
- 2lbcenter cut beef tenderloin roast
- ½cupsour cream
- 3tbsphorseradish,prepared
Instructions
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Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
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Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned.
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Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
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Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
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Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining salt; chill until serving time.
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Carve roast crosswise into ½-inch thick slices; place on warmed serving plates. Serve with sauce.
Nutrition
- Calories: 257.17kcal
- Fat: 16.71g
- Saturated Fat: 5.07g
- Trans Fat: 0.35g
- Monounsaturated Fat: 8.28g
- Polyunsaturated Fat: 1.33g
- Carbohydrates: 1.87g
- Fiber: 0.40g
- Sugar: 0.88g
- Protein: 25.37g
- Cholesterol: 77.78mg
- Sodium: 332.12mg
- Calcium: 42.19mg
- Potassium: 382.03mg
- Iron: 3.05mg
- Vitamin A: 31.92µg
- Vitamin C: 3.05mg
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