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Roast Beef Tenderloin with Horseradish Cream

Alison Attenborough
  • 1 minute
  • Serves 8 to 10

INGREDIENTS

1

center-cut beef tenderloin, center-cut

3

Garlic cloves

1

bunch Rosemary, fresh

1 tbsp

Thyme, fresh

1 1/2 tbsp

Horseradish, prepared

1 1/2 tsp

Black pepper, freshly ground

1

Kosher salt

2 1/2 tsp

Kosher salt

1 1/2 tbsp

Peppercorns, green

1 1/2 tsp

Pink peppercorns, freshly ground

1 tbsp

Olive oil

1 tbsp

Butter, unsalted

5/8 cup

Creme fraiche or sour cream