Roasting on a bed of rosemary sprigs is a simple way to imbue
meat with flavor.
HORSERADISH CREAM
1) Whisk creme fraiche (or sour cream) in a medium bowl until thickened
and soft peaks start to form, 1 to 2 minutes.
2) Fold in horseradish and peppercorns; season with salt and more horse-
radish, if desired.
3) This can be made 3 days ahead. Cover; chill.
BEEF
1) Combine garlic, thyme, salt, pepper, and peppercorns and rub all over
meat, pressing to adhere.
2) This can be done ahead of time; beef can can be seasoned 1 day ahead.
Wrap in plastic; chill. Let stand at room temperature for 1 hour before
continuing.
3) Preheat oven to 400 degrees Farenheight.
4) Scatter rosemary over bottom of a large roasting pan.
5) Heat oil and butter in a 12-inch cast-iron skillet over medium-high heat.
Sear meat until brown on all sides, about 5 minutes. Transfer to pre-
pared roasting pan.
6) Roast meat until and instant-read thermometer inserted into the thickest
part of the beef registers 125 degrees for medium-rare, about 30 minutes.
7) Transfer to a carving board. Let rest for 15 minutes. Thinly slice tender-
loin. Serve with Horseradish Cream.
8) This recipe can be doubled or tripled. Sear the tenderloins one at a
time, then arrange crosswise in roasting pan (cook time will be the same).
Leave at least 1 inches to 2 inches between pieces of meat.
Double-check quantities for ingredients, as they are unclear in original.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 440 | ||
Calories from Fat: 295 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 116.1mg | 36 % | |
Sodium 104.5mg | 4 % | |
Potassium 522.6mg | 14 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 33.5g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 440
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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