Father’s Day is just around the corner and I’ve been thinking about what to make for that special man in my life. When I’m planning a special dinner for Eric, seafood or beef tenderloin is what I consider first. Since we don’t eat red meat often, when we do, it has to be a really good cut like a tenderloin. Tenderloins live up to their name. They truly are tender. And you pay dearly for that wonderful tenderness!
The tenderloin is the lean muscle that sits beneath the ribs of a cow, next to the backbone. The cut has two ends, the butt and the tail. Those names are a bit confusing for a muscle that runs along the backbone of the animal. Both would seem to indicate the rear end of the cow. However, the smaller, pointed end, the tail, is actually the beginning of the cut that starts a little past the ribs. The tenderloin increases in thickness until it ends with the butt end of the cut which is closer to the actual butt of the cow. This muscle in the cow does very little work, so it is the most tender part of the beef.
Beef Tenderloin with Horseradish Sauce
Beef Tenderloin with Horseradish Sauce (adapted from saveur.com) Serves 10
- 3 1⁄2 – 5 pounds fully trimmed beef tenderloin
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- 3 tablespoons Dijon mustard
- 3 tablespoons cracked black peppercorns
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 1 1⁄2 cups sour cream
- 3 tablespoons prepared horseradish
- 1 teaspoon each salt & pepper
Put the beef on a sheet of plastic wrap, then rub it with the oil. Sprinkle the tenderloin with salt, rub it with the mustard, then season it with the pepper, rosemary and thyme. Wrap the beef in the plastic wrap and let sit at room temperature for 1 hour.
Rub the mustard & seasonings onto the meat and allow it to sit for an hour before roasting.
Heat the oven to 425˚. Place the beef on a rack on a rimmed baking sheet. Roast it until an instant-read thermometer inserted into the thickest end reads 115˚, about 35 minutes. Meanwhile, combine the sour cream, horseradish and teaspoons of salt & pepper in a bowl to make the sauce.
Mix up the sauce while the meat cooks.
Switch the oven to the broiler setting and broil the meat until it is crusty, about 5 – 10 minutes. A thermometer inserted into the thickest end should now read 125˚. Let the roast rest on a cutting board for 30 minutes. Slice the beef to the desired thickness and serve with the sauce.
Mmmm!
This is a treat for any special occasion! ~Linda
Beef Tenderloin with Horseradish Sauce (adapted from saveur.com) Serves 10
- 3 1⁄2 – 5 pounds fully trimmed beef tenderloin
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- 3 tablespoons Dijon mustard
- 3 tablespoons cracked black peppercorns
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 1 1⁄2 cups sour cream
- 3 tablespoons prepared horseradish
- 1 teaspoon each salt & pepper
Put the beef on a sheet of plastic wrap, then rub it with the oil. Sprinkle the tenderloin with salt, rub it with the mustard, then season it with the pepper, rosemary and thyme. Wrap the beef in the plastic wrap and let sit at room temperature for 1 hour.
Heat the oven to 425˚. Place the beef on a rack on a rimmed baking sheet. Roast it until an instant-read thermometer inserted into the thickest end reads 115˚, about 35 minutes.Meanwhile, combine the sour cream, horseradish and teaspoons of salt & pepper in a bowl to make the sauce. Switch the oven to the broiler setting and broil the meat until it is crusty, about 5 – 10 minutes. A thermometer inserted into the thickest end should now read 125˚. Let the roast rest on a cutting board for 30 minutes. Slice the beef to the desired thickness and serve with the sauce.