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Cold Roasted Tenderloin of Beef with Creamy Horseradish Sauce

Oxmoor House
Hands-on time 25 mins
Total time 2 hrs, 10 mins
Yield 10 to 12 servings
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.


  • 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
  • Creamy Horseradish Sauce
  • Garnish: fresh rosemary sprigs

How to Make It

  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.

2012 Christmas with Southern Living