Cold Roasted Tenderloin of Beef with Creamy Horseradish Sauce

Oxmoor House
Cold Roasted Tenderloin of Beef with Creamy Horseradish SauceRecipe
Oxmoor House
Juicy herbed beef tenderloin tastes delicious when accompanied by Creamy Horseradish Sauce. English cucumber adds an unexpected crunch to the sauce. Have a small bowl of horseradish available for guests who enjoy an extra hit of pungent heat.
10 to 12 servings


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2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 tablespoons olive oil
6 garlic cloves, minced
4 3/4 -5-lb. trimmed and tied beef tenderloin
Garnish: fresh rosemary sprigs


Hands-on: 25 Minutes
Total: 2 Hours, 10 Minutes

1. Preheat oven to 500°. Combine first 6 ingredients in a small bowl; rub mixture over beef. Place beef in a large pan.

2. Bake at 500° for 10 minutes. Reduce oven temperature to 350°. Bake for 30 more minutes or until a meat thermometer registers 140° or until desired degree of doneness. Remove from oven, and cool until room temperature (1 hour).

3. Meanwhile, prepare Creamy Horseradish Sauce.

4. Wrap beef in plastic wrap; chill overnight. Cut roast into 1/2-inch slices; arrange slices on a serving platter. Garnish, if desired. Serve with Creamy Horseradish Sauce.

Created date

July 2013