Serves 4
140 min
Herb-Marinated Beef Tenderloin with Horseradish Cream
Recipe GLPRb432c707902783
A elegant beef tenderloin marinated in a fragrant blend of olive oil, balsamic vinegar, honey, and fresh herbs, then roasted to a perfect medium-rare. Served with a tangy horseradish and Greek yogurt sauce for a restaurant-quality main course.
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Ingredients
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons whole grain mustard
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 dried bay leaf
2 cloves garlic, smashed
2 tablespoons honey
1 (2-pound) beef tenderloin, rested at room temperature for 1 hour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons fresh rosemary, finely chopped
1 clove garlic, minced
1/2 cup Greek yogurt
1/4 cup sour cream
1 teaspoon prepared horseradish
½ Juice of 1/2 lemon
Kosher salt to taste
Directions
In a large bowl, combine the smashed garlic, olive oil, balsamic vinegar, honey, whole grain mustard, rosemary sprigs, thyme sprigs, and bay leaf. Whisk together until well combined. Place the beef tenderloin in the bowl, turning to coat evenly with the marinade. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to 1 day for deeper flavor.
Remove the beef tenderloin from the refrigerator 1 hour before cooking to allow it to reach room temperature, which ensures even cooking throughout.
Preheat your oven to 450°F. Line a baking sheet with aluminum foil and place a wire rack on top. Remove the tenderloin from the marinade and pat it dry thoroughly with paper towels. Rub the minced garlic and finely chopped fresh rosemary all over the surface, then season generously with kosher salt and freshly ground black pepper. Place the seasoned tenderloin on the prepared rack.
Roast the beef until it reaches an internal temperature of 145°F for medium-rare, approximately 25 to 30 minutes, depending on thickness. Use a meat thermometer inserted into the thickest part of the tenderloin, not touching bone or fat. Once cooked to temperature, remove from the oven and let rest for 5 to 10 minutes before slicing to allow the juices to redistribute.
While the beef rests, prepare the horseradish cream sauce. In a medium bowl, whisk together the Greek yogurt, sour cream, prepared horseradish, and lemon juice until smooth and well combined. Taste and adjust seasoning with kosher salt as needed.
Transfer the rested beef tenderloin to a cutting board and slice into 1/2-inch thick slices. Arrange the slices on a serving platter and serve immediately with the horseradish cream sauce on the side.
