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Title: Garlicky Beef Tenderloin w/Orange Horseradish Sauce
Categories: Beef, Herbs, Vegetables, Citrus
Yield: 9 servings

4 lb Beef tenderloin; trimmed,
- tied
1 tb Kosher salt; more to taste
1 ts Black pepper; more to taste
1 ts Chopped fresh rosemary
1 Fat garlic clove; coarse
- chopped
2 tb Extra-virgin olive oil
2 c Creme fraiche
1/4 c White horseradish
Grated zest of half an
- orange

Season the tenderloin all over with the salt, pepper,
rosemary and garlic. Cover the meat and refrigerate for
at least two hours and preferably overnight. Let it come
to room temperature for 1 hour before roasting.

Set oven @ 450ºF/232ºC.

Wipe off as much garlic as possible. (It tends to burn.)

In a large, ovenproof skillet over high heat, heat the
oil. Add the meat and thoroughly brown all over, 4 to 5
minutes per side. (If your skillet isn’t large enough,
cut the meat in half.)

Place the skillet on the oven’s middle rack and roast
until an instant-read thermometer shows 120 degrees (for
rare), 10 to 20 minutes. Let the meat rest for 10
minutes before carving.

In a small bowl, whisk the crème fraîche, horseradish
and orange zest. Season to taste with salt and pepper
and serve alongside the tenderloin.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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