Beef Tenderloin with fresh herbs and horseradish
1/4 c olive oil
1/2 c prepared white horseradish, squeezed dry
3 tbsp grainy mustard
2 cloves garlic, minced
1 beef tenderloin, trimmed, about 4 lbs
course salt and ground pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
In a large bowl, stir together oil, horseradish, mustard and garlic. Place beef in bowl and coat with paste. Cover and refrigerate 6 hrs or overnight.
Preheat over to 500. Line a large rimmed baking sheet with foil.
Transfer beef to baking sheet and season all over with 2 tbsp salt, rosemary, thyme and 1 tsp pepper.
Roast at 500 for 5-10 minutes and turn down to 425. Check the temp at 25 minutes. Roast until an instant read thermometer inserted in thickest part of beef registers 125 for medium rare. Tent beef with foil, and let rest for 15 min, slice just before serving.