Categories: Steak

Ingredients

• 4 lb. fully trimmed and tied beef tenderloin
• 4 tbsp olive oil
• 3 tbsp grainy mustard
• 2 garlic cloves, minced or grated
• 2 tbsp minced fresh rosemary
• 2 tbsp minced fresh thyme leaves
• 1 tbsp kosher salt
• 1 1/2 tsp pepper
• 1 1/2 cups sour cream
• 4 tbsp prepared horseradish

Directions

1. Dry the meat well with paper towels. Combine the oil, mustard, garlic, rosemary, thyme, salt and pepper to form a paste and spread liberally over the beef. Cover with plastic wrap and let sit at room temp for 30-60 minutes. Preheat the oven to 500.

2. Place the beef on a foil-lined, rimmed baking sheet and roast for 30 minutes or until cooked through. Remove from the oven, tent with foil and let sit for 30 minutes.

3. Combine the sour cream and horseradish and serve with the tenderloin.

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