Herb Garlic Roast Beef Tenderloin Recipe with Horseradish Sauce

Ingredients

• 4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1.5 teaspoons coarse sea salt or kosher salt, divided
• 0.5 teaspoon freshly ground black pepper
• 1 (2 pound) center-cut beef tenderloin roast
• 0.5 cup sour cream
• 3 tablespoons prepared horseradish

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, fresh thyme, rosemary, 1 teaspoon of salt, and black pepper. Set aside the herb mixture.
3. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the tenderloin until nicely browned, about 2 to 3 minutes per side. Remove from heat and evenly spread the garlic-herb oil mixture over the tenderloin.
4. Roast in the preheated oven until a meat thermometer inserted into the thickest part registers 125 degrees F (50 degrees C), approximately 25 to 30 minutes for medium-rare. Transfer the tenderloin to a cutting board, cover loosely with foil, and let it rest for 10 minutes. (The internal temperature will continue to rise to about 130 degrees F (54 degrees C).)
5. While the tenderloin rests, combine sour cream, prepared horseradish, the remaining 1 tablespoon of olive oil, and the remaining ½ teaspoon of salt in a small bowl. Refrigerate until ready to serve.
6. Slice the tenderloin thinly against the grain and serve immediately with the creamy horseradish sauce.

Nutrition

• Calories: 321 kcal
• Fat Content: 27 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 393 mg
• Protein Content: 17 g
• Cholesterol Content: 64 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g