Ingredients
2
lb beef tenderloin, trimmed of fat
4
cloves garlic, finely chopped
2
tablespoons chopped fresh thyme leaves
1
tablespoon chopped fresh rosemary leaves
1
tablespoon freshly ground pepper
2
teaspoons kosher (coarse) salt
1
tablespoon olive oil
1
cup sour cream
4
teaspoons prepared horseradish
1
teaspoon grated lemon peel
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place beef in pan; tuck narrow end under.
In small bowl, mix garlic, 1 tablespoon of the thyme, the rosemary, pepper and salt. Stir in oil. Rub mixture on all sides of beef.
Bake 35 to 50 minutes or until of desired doneness. Let stand 10 minutes before carving.
Meanwhile, in small bowl, stir together sour cream, horseradish, lemon peel and remaining 1 tablespoon thyme.
Cut tenderloin into 1/2-inch slices. Serve with thyme-horseradish cream.
