Cold Roasted Tenderloin Of Beef With Creamy Horseradish Sauce

• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground pepper
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 4 3/4 - 5 lbs trimmed tied beef tenderloin
• fresh rosemary sprig
• Creamy Horseradish Sauce
• 2/3 cup refrigerated horseradish
• 1/2 cup finely chopped English cucumber
• 1/2 teaspoon salt
• 1 (16 ounce) container sour cream

1. Preheat oven to 500u0b0.
2. Combine the first 6 ingredients in a small bowl; rub mixture over beef.
3. Place beef in a large roasting pan.
4. Bake for 10 minutes.
5. Decrease oven temperature to 350u0b0; bake for 30 more minutes or until a meat thermometer reads 140u0b0or desired degree of doneness.
6. Remove from oven, and cool until room temperature (1 hour).
7. Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
8. Wrap beef in plastic wrap; chill overnight.
9. Cut roast into 1/2-inch slices; arrange slices on a serving platter.
10. Garnish, if desired, with rosemary sprigs.
11. Serve with Creamy Horseradish Sauce.

fresh rosemary, thyme, kosher salt, fresh ground pepper, olive oil, garlic, tenderloin, rosemary sprig, horseradish sauce, horseradish, english cucumber, salt, sour cream

Taken from www.food.com/recipe/cold-roasted-tenderloin-of-beef-with-creamy-horseradish-sauce-492456 (may not work)