Garlicky Beef Tenderloin With Orange Horseradish Sauce
By Melissa Clark · cooking.nytimes.com
2 hrs 40 min (plus overnight chill)8 to 10 servings
Herb-crusted beef tenderloin seared and roasted rare, served with a bright orange-horseradish cream.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 450°F / 230°C | ||||||
| 1 (4-pound / 1.8 kg) beef tenderloin, trimmed and tied | Season tenderloin, chill 2 hrs or overnight | Rest at room temp 1 hr, wipe off garlic | Sear tenderloin in oil 450°F / 230°C, 4–5 min per side | Roast 450°F / 230°C, 10–20 min until 120°F / 49°C | Rest tenderloin 10 min | Season sauce to taste, serve with tenderloin |
| 1 tablespoon kosher salt, more to taste | ||||||
| 1 teaspoon black pepper, more to taste | ||||||
| 1 teaspoon chopped fresh rosemary | ||||||
| 1 fat garlic clove, coarsely chopped | ||||||
| 2 tablespoons extra-virgin olive oil | ||||||
| 480 ml crème fraîche | Whisk crème fraîche, horseradish & orange zest | |||||
| 60 ml white horseradish | ||||||
| Grated zest of half an orange | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free