Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce

Ingredients and Weight:

• 1 (3-4 pound) beef tenderloin, trimmed
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1 teaspoon black pepper
• 5 cloves garlic, minced

For the Creamy Horseradish Sauce: - 1 cup sour cream - 1/2 cup grated horseradish - 1/4 cup chopped fresh chives - 1 tablespoon lemon juice - Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30-40 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, rosemary, thyme, sage, salt, and pepper.
3. Rub the herb mixture all over the tenderloin.
4. In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and softened, about 1 minute.
5. Spread the garlic over the tenderloin.
6. Place the tenderloin on a wire rack in a roasting pan. Roast for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Let the tenderloin rest for 10 minutes before slicing.

While the tenderloin is roasting, prepare the sauce:

1. In a medium bowl, whisk together the sour cream, horseradish, chives, lemon juice, salt, and pepper.
2. Taste and adjust seasonings as desired.

Nutritional Information:

Per serving (8 ounce tenderloin with sauce):

• Calories: 390
• Fat: 21 grams
• Saturated Fat: 9 grams
• Cholesterol: 110 milligrams
• Sodium: 600 milligrams
• Carbohydrates: 10 grams
• Protein: 40 grams

Dish Characteristics:

• Succulent and tender beef tenderloin
• Aromatic and flavorful herb rub
• Creamy and tangy horseradish sauce
• Perfect for special occasions or everyday enjoyment

User Comments:

• "This dish is absolutely delicious! The tenderloin was cooked to perfection and the sauce was a perfect complement."
• "I loved the combination of herbs and garlic in the rub."
• "The horseradish sauce added a nice kick to the dish."
• "I would definitely make this again for my family and friends."
• "This is a restaurant-quality dish that is easy to make at home."

Special Precautions and Tips:

• Use a meat thermometer to ensure the tenderloin is cooked to the desired internal temperature.
• Let the tenderloin rest before slicing to allow the juices to redistribute.
• If you don't have a roasting pan, you can use a baking sheet.
• To make the sauce ahead of time, refrigerate it for up to 3 days. Bring it to room temperature before serving.