Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce

Ingredients

• extra-virgin olive oil (4 tablespoons)
• garlic (4 cloves)
• thyme (2 tablespoons)
• rosemary (2 tablespoons)
• sea salt (1.5 teaspoons)
• black pepper (0.5 teaspoon)
• beef tenderloin roast (32 ounces)
• sour cream (0.5 cup)
• prepared horseradish (3 tablespoons)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine 2 tablespoons olive oil, garlic, thyme, rosemary, 1 teaspoon salt, and black pepper in a small bowl; set aside.
3. Heat 1 tablespoon oil in a large oven-proof skillet over medium-high heat. Add roast; cook until well-browned, 2 to 3 minutes. Flip roast; turn off heat. Spread garlic-herb oil evenly over top and sides of roast.
4. Bake in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (50 degrees C), about 25 to 30 minutes. Transfer roast to a carving board; tent with foil and let stand for 10 minutes.
5. Meanwhile, combine sour cream, horseradish, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt in a small bowl; chill until ready to serve.
6. Carve roast crosswise into 1/2-inch thick slices; serve with horseradish sauce.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 321
• fat: 27 g
• sats: 10 g
• carbs: 2 g
• fibre: 0 g
• protein: 17 g
• salt: 0 g