Roast Beef Tenderloin With Horseradish Cream

• Recipe by Alison Attenborough
• December 2012
• Roast Beef Tenderloin with Horseradish Cream
• Ingredients
• Horseradish Cream
• 1/2 cup plus 2 tablespoons creme fraiche or sour cream (about 5 ounces)
• 1 1/2 tablespoons (or more) drained prepared horseradish
• 1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns
• Kosher salt
• Beef
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh thyme
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons freshly ground pink peppercorns
• 1 3-pound center-cut beef tenderloin at room temperature
• 1 bunch fresh rosemary
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

1. Preparation
2. Horseradish Cream
3. Whisk creme fraiche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. DO AHEAD Sauce can be made 3 days ahead. Cover; chill.
4. Beef
5. Combine first 5 ingredients and rub all over meat, pressing to adhere. DO AHEAD Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.
6. Preheat oven to 400u0b0. Scatter rosemary over bottom of a large roasting pan.
7. Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.
8. Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125u0b0 for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Hors

december, tenderloin, ingredients, horseradish cream, crueme fraueeche, ukosher salt, beef, fresh thyme, kosher salt, center, fresh rosemary, olive oil, unsalted butter

Taken from www.epicurious.com/recipes/member/views/roast-beef-tenderloin-with-horseradish-cream-52412281 (may not work)