Beef Tenderloin

• 1 (4 to 5 pound) fillet of beef, trimmed and tied
• season or marinate ahead of time
• Horseradish Cream Sauce:
• 1 cup sour cream
• 1/4 cup grated fresh horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 500 degrees F.
2. Place the beef on a sheet pan. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
3. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
4. Note: Be sure your oven is very clean or the high temperature will cause it to smoke.
5. Serve with cream sauce.

fillet of beef, season, horseradish cream sauce, sour cream, horseradish, mustard, white wine vinegar, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-52884131 (may not work)