Roasted Beef Tenderloin with Root Vegetables and Horseradish Sauce

• 3 tablespoons oil
• Kosher salt and freshly ground black pepper
• 1 (3-pound) beef tenderloin
• 3 slices bacon
• 3/4 cup beef stock
• 1/3 cup dry white wine
• 1 bay leaf
• 1 pound baby carrots, trimmed
• 6 to 8 pearl onions or shallots, peeled
• 2 parsnips, peeled and cut into 2-inch-long pieces
• Minced fresh chives, for garnish
• 2 tablespoons unsalted butter
• Reduced cooking liquid from tenderloin (above)
• 4 tablespoons prepared horseradish sauce
• 1 cup creme fraiche or heavy cream
• Pinch of cayenne pepper
• Kosher salt
• 1 tablespoon minced fresh chives
• (makes about 1 1/2 cups)

1. Prepare a hot fire (450F) in a wood-fired oven or cooker.
2. Heat a Dutch oven or cast-iron skillet over medium-high heat, then add the olive oil to heat through.
3. Lightly salt and pepper the tenderloin.
4. Sear on all sides.
5. Cover the meat with the bacon strips and add the stock and wine to the pan.
6. Add the bay leaf and vegetables to the liquid.
7. Cover and roast for about 20 minutes, basting several times with the liquid.
8. Uncover and roast for 5 to 10 minutes, or until the vegetables are tender and an instant-read thermometer inserted in the center of the meat registers 135F.
9. Remove the roast and vegetables from the pan and let rest on a cutting board for 10 minutes.
10. Skim off the excess fat from the roasting liquid.
11. Return the Dutch oven to medium heat and cook to reduce the liquid by one-third.
12. Reserve the reduced juices for the horseradish sauce.
13. Slice the beef and serve with the vegetables and sauce.
14. Garnish with the chives.
15. Melt the butter in a small saucepan over medium-high heat.
16. Stir in all of the reduced liquid and the prepared horseradish sauce.
17. Remove from the heat and stir in the creme fraiche.
18. Return to medium heat and cook to reduce slightly.
19. Add the cayenne and salt to taste.
20. Remove from the heat and stir in the chives.
21. Serve warm.

oil, kosher salt, beef tenderloin, bacon, beef stock, white wine, bay leaf, carrots, onions, parsnips, fresh chives, unsalted butter, tenderloin, horseradish sauce, creme fraiche, cayenne pepper, kosher salt, fresh chives

Taken from www.epicurious.com/recipes/food/views/roasted-beef-tenderloin-with-root-vegetables-and-horseradish-sauce-391782 (may not work)