Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce

Submitted by ratherbeswimmin

"In '2012 Christmas with Southern Living'"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 12

ingredients

• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground pepper
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 4 3⁄4 - 5 lbs trimmed tied beef tenderloin
• fresh rosemary sprig

• Creamy Horseradish Sauce

• 2⁄3 cup refrigerated horseradish
• 1⁄2 cup finely chopped English cucumber
• 1⁄2 teaspoon salt
• 1 (16 ounce) container sour cream

directions

1. Preheat oven to 500°.
2. Combine the first 6 ingredients in a small bowl; rub mixture over beef.
3. Place beef in a large roasting pan.
4. Bake for 10 minutes.
5. Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.
6. Remove from oven, and cool until room temperature (1 hour).
7. Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
8. Wrap beef in plastic wrap; chill overnight.
9. Cut roast into 1/2-inch slices; arrange slices on a serving platter.
10. Garnish, if desired, with rosemary sprigs.
11. Serve with Creamy Horseradish Sauce.