Garlic Rosemary Roast Beef and Horseradish Sauce

Garlic Rosemary Beef Tenderloin with Horseradish Sauce

I celebrated my 28th birthday this past weekend! On my bodily birthday, I went out somewhere nice for dinner every bit usual. But I also wanted to cook something special that I commonly wouldn't splurge on. I decided to roast a Beef Tenderloin so naturally I went to my favorite local butcher for the meat – The Butchers Market.

Isn't that cut of meat gorgeous? The Butcher'south Marketplace is my go-to place for quality meat. It's not cheap past any means, merely when yous are cooking an expensive cut of meat you need something that's good quality. My dad e'er taught me that "you get what yous pay for" and it 100% applies to meat. They have 4 locations now – Cary, Raleigh, Holly Springs, and their brand new location in the Bedford neighborhood in North Raleigh. Right at present they are offering online ordering with curbside pickup or you can shop as usual in-store. I could talk almost their products all day, but in summation: literally everything they offer is astonishing! Especially their marinated meats and other prepped items. Hither'due south the link to their website if yous'd like to check them out: https://www.thebutchersmarkets.com/

The showtime thing you'll need to practise for this recipe is let the tenderloin residue at room temperature for 1 hr. Then yous can prep the garlic herb rub. It's really uncomplicated but packed with season! Combine fresh minced garlic, chopped rosemary, table salt, pepper, and canola oil until information technology forms a paste.

Next, employ your hands to rub this mixture on all sides of the tenderloin. Make sure your tenderloin has been tied tightly with butcher'southward twine. Any decent butcher volition do this for you upon request, only if they don't you can grab some twine at your local grocery store.

Roast the tenderloin in a 500 degree oven inside a roasting pan for 20 minutes then apply a meat thermometer to check the temperature.

I like my tenderloin to be medium rare, so I stop roasting it when the internal temp is 120 degrees. It will continue to cook a bit more while resting. If you prefer your meat cooked longer, simply keep roasting until the tenderloin reaches your desired temp.

This tenderloin was so delicious it's hard for me to even explain it in a way that gives information technology proper justice! It was truly the most tender meat I've ever had. The within was like butter and the garlic rosemary rub gave it the perfect hit of flavor. It doesn't fifty-fifty *need* the sauce, but I beloved horseradish sauce so much and it's perfect for beef. The sauce kicks information technology upwards a notch! Y'all will not exist disappointed with this recipe. If you lot requite it a try, post a picture on Instagram and tag me in it! My handle is @beckeatsworld

Garlic Rosemary Beefiness Tenderloin with Horseradish Sauce

Prep Time i hr 10 mins

Melt Fourth dimension 25 mins

Resting Time 15 mins

Total Time ane hr l mins

For the Tenderloin:

• ii-iii lb Beefiness Tenderloin, trimmed and tied
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp canola oil
• 1 1/2 tsp kosher common salt
• i/2 tsp fresh ground black pepper

For the Horseradish Sauce:

• 1 cup sour foam
• i/4 cup applesauce
• 2 tbsp Cream Style Horseradish, such as Inglehoffer
• 2 tbsp Duke'southward Mayo
• 2 tbsp chives, minced
• table salt and pepper to taste

• If not already tied, tightly necktie the tenderloin in ii inch sections with butcher's twine and so it conforms a sequent shape. Refer to photos higher up.

• In a bowl, combine garlic, rosemary, oil, salt and pepper until information technology forms a light paste. Evenly glaze the tenderloin with this mixture and let information technology to rest at room temperature for 1 hr.

• Preheat the oven to 500 degrees F and place the tenderloin on a roasting rack in a roasting pan. Roast for twenty minutes then insert a nutrient form thermometer into the center of the tenderloin. Keep to roast until internal temperature reaches 120 degrees F. If you want it cooked more than medium rare, roast until 130 degrees for medium and 140 degrees for medium-well. The tenderloin will keep to melt afterwards you take it out of the oven.

• Remove from oven at desired temp and cover with foil for 15 minutes. While the tenderloin is resting, mix together all of the horseradish sauce ingredients in a small bowl.

• Slice the tenderloin and serve with horseradish sauce on the side.

Keyword beef, beefiness tenderloin, horseradish, horseradish sauce, tenderloin

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Source: https://beckeatsworld.com/garlic-rosemary-beef-tenderloin-with-horseradish-sauce/

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