For Beef
1 (4-lb) beef tenderloin, trimmed and tied
1 Tbsp kosher salt
1 Tsp fresh ground black pepper
1 Tbsp chopped fresh rosemary
1 Large garlic clove
2 Tbsp extra virgin olive oil
For Sauce
2 Cups crème fraîche
1/4 Cup white horseradish
Grated zest of 1/2 orange
Pinch of crushed red pepper
Got this recipe courtesy of the NY Times and it rocketed to the top of our favorites list. Enough said, just make it and reap the rewards!
We bought our beef at Costco and cleaned it ourselves. That keeps the cost down. For more on cleaning a tenderloin, this video is helpful.
Heat oven to 450 degrees.
Season the cleaned tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 minutes per side.
Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
In a small bowl, whisk the crème fraîche, horseradish, orange zest and crushed red pepper. Let the mixture sit in the fridge for a few hours so the flavors can assimilate.
