Beef Tenderloin with Orange Horseradish Cream
- One 4-5 lb Beef Tenderloin, Trimmed
- 1/3 Cup Olive Oil
- 4 Teaspoons Fresh Rosemary, Lightly Chopped
- 4 Teaspoons Chopped Fresh Thyme
- 4 Teaspoons Italian Parsley
- 3 Teaspoons Minced Garlic
- 1.5 Tablespoons Kosher Salt
- 1.5 Tablespoons Fresh-Cracked Black Pepper
- ½ Cup Sour Cream
- ½ Cup Mayonnaise
- 1 Teaspoon Tabasco Sauce
- 3 Tablespoons Prepared Horseradish
- 1 Tablespoon Orange Zest
- 1 Teaspoon Lemon Zest
- 1 Tablespoon Orange Juice
- ½ Teaspoon White Pepper
- Salt
Preheat oven to 400 degrees.
While oven is heating, rub the tenderloin with olive oil, rosemary, thyme, garlic, kosher salt & fresh-cracked black pepper.
Sear the tenderloin on high heat on each side for about one minute per side.
Transfer the tenderloin to an oven-safe baking dish and place in oven for approximately 20 minutes to cook to medium rare.
Let tenderloin rest for 10 – 15 minutes.
While the tenderloin is resting, combine sour cream, mayonnaise, horseradish, orange and lemon zest, orange juice and pepper in a bowl and mix. Salt mixture to taste.
Slice tenderloin into 1/2 inch slices and drizzle with horseradish cream.
Serves approximately 10-12 people.
