The internet is slowly taking over my life. In need of a break I’m going to spend the day painting and maybe hit up the batting cages. Here’s a recipe from my vault. It’s easy, tasty and even better the next day on a sandwich. Have a great weekend!
1 Tbsp. Olive oil
1 Tbsp. Herbes de Provence
1 Tsp. ground fennel seed
1 Tsp. tarragon
1 Tsp. Sage
1 Tsp. Thyme
1 Garlic clove, minced
¼ Tsp. Horseradish
½ Tsp. Worcestershire sauce
Salt and pepper to taste
1 2 ½ – 3 lb. beef tenderloin roast
½ cup of creme fraiche or crema mexicana
1 garlic clove, minced
juice from 1 lemon
2 Tbsp. Horseradish
¼ Tsp. Worcestershire sauce
Preheat oven to 375
In a bowl combine olive oil, Herbes de Provence, fennel seed, tarragon, sage, thyme, 1 minced garlic clove, horseradish, and Worcestershire sauce until a paste forms.
With a paper towel pat dry beef tenderloin and rub the paste all over the surface of the meat.
Place the roast in a shallow roasting pan and place on the middle rack of the oven. Cook until the internal temperature reaches a minimum of 120 degrees (rare) and a maximum of 140 degrees (medium) about 45 – 60 minutes.
In the meantime, whisk together creme fraiche, garlic, lemon juice, horseradish and Worcestershire sauce in a medium bowl. Refrigerate and set aside.
Transfer the roast to a cutting board and let it rest uncovered for 10 – 15 minutes before cutting.
Serve the beef with a drizzle of horseradish cream sauce and a side of roasted vegetables and potatoes.