herb and garlic roast tenderloin with creamy horseradish sauce

Ingredients

• Servings: 8
• 4 tablespoons carapelli premium 100% italian extra virgin olive oil, divided
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 1/2 teaspoons coarse sea salt or kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 (2 pound) center-cut beef tenderloin roast
• 1/2 cup sour cream
• 3 tablespoons prepared horseradish

Recipe

Preparation Time: 15 mins Ready Time: 55 mins


• heat oven to 350 degrees f. combine 2 tablespoons of carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. add roast; cook 2 to 3 minutes or until well browned. turn roast over; turn off heat. spread garlic and herb mixture evenly over top and sides of roast.
• for that matter, you could spread this mixture on just about anything. meat. bread. veggies. bacon. mmmbacon.
• transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees f. transfer roast to a carving board; tent with foil and let stand 10 minutes. (internal temperature will rise to 130 degrees f for medium-rare).
• meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. serve with sauce. watch your hard work vanish in minutes as family and friends devour. then bask in the glow of their approval.