3 lbs. beef tenderloin, trimmed of excess fat and “silver”
1 T. kosher salt
1 T. coarse ground black pepper
2 T. olive oil
1 tsp. dried thyme
4 large shallots, peeled and sliced
Preheat oven to 325.
Place beef on work surface. In a small bowl, combine the salt, pepper, oil, and thyme. Rub the entire surface with the mixture. Heat an ovenproof 10” skillet over medium high heat. Reduce the heat to medium and add the beef tenderloin. Brown the beef on all sides for 2-3 minutes per side (for a total of about 10 minutes). Add the shallots to the skillet with beef and place the skillet in preheated oven on middle shelf. Roast the beef for 15-17 minutes per pound for medium rare, 18-20 minutes per pound for medium. Remove the beef from the oven; allow to “rest” for 10 minutes before slicing. Slice into thin slices and serve with Horseradish Cream Sauce.
Rosemary Horseradish Cream Sauce
8 oz. sour cream
2 T. cream or milk
2 heaping tablespoons prepared horseradish
½ tsp. kosher salt
2 sprigs fresh rosemary (about 2 T.) finely chopped
Combine all ingredients in a bowl and refrigerate until ready to serve.
Makes about 1 ½ cups sauce.