Serves 12
90 min
Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream
Recipe GLPR341ed0448fbdb1
An elegant beef tenderloin infused with red wine, garlic, and aromatic herbs, then roasted to a perfect medium-rare doneness. Served alongside a creamy horseradish sauce enriched with fresh dill, parsley, and mint for a sophisticated main course.
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Ingredients
1 whole (6-pound) beef tenderloin, trimmed of visible fat and silver skin
1/2 cup red wine
1 1/2 tablespoons fresh lemon juice, divided
3 tablespoons olive oil, divided
3 medium cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
4 teaspoons fresh dill, divided use
Kosher salt and freshly ground black pepper to taste
1/2 cup low-sodium beef stock
2 tablespoons butter
1 1/2 cups sour cream
2 teaspoons prepared horseradish
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh mint leaves
Directions
In a small bowl, whisk together the red wine, 1 tablespoon of lemon juice, minced garlic, dried oregano, and dried thyme. Set aside.
Pat the beef tenderloin dry with paper towels. Rub the entire surface with 2 tablespoons of olive oil and season generously with kosher salt and black pepper.
Place the seasoned tenderloin in a large roasting pan or baking dish. Pour the red wine marinade over and around the meat. Let marinate at room temperature for 15 to 20 minutes, or refrigerate for up to 2 hours if time allows.
Preheat your oven to 400°F (200°C).
Remove the tenderloin from the marinade, reserving the liquid. Drizzle the meat with the remaining 1 tablespoon of olive oil.
Roast in the preheated oven for 40 to 50 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 145°F (63°C) for medium-rare doneness. The exact time will depend on the shape and thickness of your tenderloin.
Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes.
While the meat rests, pour the reserved marinade and any pan drippings into a small saucepan. Add the beef stock and bring to a simmer over medium heat. Simmer for 3 to 4 minutes until slightly reduced. Whisk in the butter until melted and combined. Strain if desired and keep warm.
In a medium bowl, combine the sour cream, prepared horseradish, the remaining 1/2 tablespoon of lemon juice, 2 teaspoons of fresh dill, minced parsley, and minced mint. Stir until smooth and well combined. Season to taste with salt and black pepper.
Thinly slice the rested beef tenderloin against the grain. Arrange on a serving platter and garnish with the remaining 2 teaspoons of fresh dill. Serve warm with the herb-horseradish cream sauce and the pan reduction on the side.
