The holiday season has already begun at our home, and I’m cooking for my husbands wine group this evening. The guys gather in our guest house out back, tell jokes and sip on different vintages in a blind tasting, while noshing on a couple of charcuterie trays I put together, along with something in the pork or beef family. Tonight it’s my Herbed Beef Tenderloin. The butter crust is remarkable. It has been a busy week and weekend for me, so I’m catching up on some Netflix, party of one, and enjoying a glass or two of Miraval, thank you! Growing up my Dad was in charge of the beef tenderloin for Christmas dinner, with the tradition continuing today. I am so fortunate to have my parents living near me, and am looking forward to the 2015 countdown! Cheers!
Note: I serve horseradish cream on the side, which is 50/50 part horseradish and sour cream.
Herbed Crusted Beef Tenderloin
Recipe:
1 head of garlic, cloves coarsely chopped
1 stick unsalted butter, softened
1/2 cup prepared horseradish
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
One 4-5 pound beef tenderloin trimmed with butt in tact
Salt and freshly ground pepper
Preparation:
In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
Trim the beef of any silverskin. Put the beef on a sheet of plastic wrap. Spread the horseradish-herb butter all over the top. Wrap in plastic wrap and let sit room temperature for 1 hour.
Preheat the oven to 500°.
Place beef on rack on rimmed baking sheet and close the oven door. Cook for 25 minutes without opening the oven door.
Instant-read thermometer inserted in the center should registers 125° for medium rare. Transfer tenderloin to a carving board and loosely cover with foil to rest for 15-20 minutes. Temp will rise. Slice and serve. It will be pink and rare.
Leftover horseradish-herb butter can be refrigerated overnight. Let the butter soften before using.