Garlic Rosemary Beef Tenderloin

Ingredients

For the Beef:

• 1 (4-pound) beef tenderloin, trimmed and tied into 2-inch sections

• 4 cloves garlic, minced

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme leaves

• 1 tablespoon olive oil

• 1 tablespoon kosher salt

• Freshly ground black pepper, to taste

Optional Horseradish Cream Sauce:

• ½ cup sour cream

• ¼ cup mayonnaise

• 2 tablespoons prepared horseradish

• 2 tablespoons chopped fresh chives

• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Make the sauce (optional): Combine sour cream, mayonnaise, prepared horseradish, and chives in a bowl; season with salt and pepper to taste and set aside in the refrigerator until ready to serve

2. Preheat oven: Preheat oven to 375°F and line a baking sheet with foil; coat with nonstick spray

3. Prepare herb mixture: In a small bowl, combine minced garlic, rosemary, thyme, salt, and pepper

4. Prep the beef: Using paper towels, pat tenderloin dry to remove excess moisture

5. Season the beef: Drizzle tenderloin with olive oil, then season with the garlic herb mixture, gently pressing to adhere on all sides

6. Roast: Place tenderloin onto the prepared baking sheet and place into oven

7. Cook to temperature: Bake until it reaches an internal temperature of 125-130°F for medium-rare, about 45 minutes to 1 hour, or until desired doneness is reached

8. Rest: Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute

9. Serve: Slice and serve immediately with horseradish cream sauce if desired

Yield: 6-8 servings