Ingredients:

• For the Tenderloin:

  • 2 to 2.5 lb beef tenderloin roast (or 6 filet medallions)

  • 2 tbsp olive oil

  • 2 tsp kosher salt

  • 1 tsp cracked black pepper

  • 1 tbsp fresh rosemary or thyme, chopped

  • 2 garlic cloves, minced

  For the Creamy Horseradish Sauce:

  • 1/2 cup sour cream

  • 1/4 cup prepared horseradish (more or less to taste)

  • 1 tsp Dijon mustard

  • 1 tsp white wine vinegar or lemon juice

  • Salt and pepper to taste

  • Optional: fresh thyme for garnish

Instructions

Preheat oven to 425°F.  Pat the tenderloin dry with paper towels.  Rub the roast with olive oil, garlic, salt, pepper, and rosemary/thyme.  In a hot cast iron skillet, sear on all sides for about 2–3 minutes per side until browned.

Transfer the skillet to the oven.  Roast for 20–25 minutes for medium-rare (internal temp 130–135°F), longer for more doneness.  Let the meat rest, tented with foil, for 10 minutes before slicing.

While the meat roasts, combine all horseradish sauce ingredients in a bowl.  Adjust salt, pepper, and horseradish to your heat preference.  Chill until ready to serve.

Slice the beef and top with a generous spoonful of horseradish cream.  Garnish with fresh thyme and cracked pepper.  Pairs beautifully with roasted baby potatoes or a crisp green salad.