Don't be intimidated by means of its splendor (and size). Beef tenderloin is honestly insanely easy to make, thanks to a marinade made up of substances you probably have already got and fantastically short cook time. If your handiest need to apply rosemary (or thyme), it truly is fine. Just double up on whichever herb you are the usage of. As for the creamy horseradish sauce, don't skip it. We used a combination of yogurt + sour cream, however, mayo could paintings too!
INGREDIENTS
FOR BEEF
1/2 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. whole grain mustard
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 bay leaf
2 cloves garlic, smashed
2 tbsp. honey
1 (2-lb.) beef tenderloin
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried rosemary
1 clove garlic, minced
FOR YOGURT SAUCE
1/2 c. Greek yogurt
1/4 c. sour cream
1 tsp. prepared horseradish
Juice of 1/2 lemon
Kosher salt
DIRECTIONS
In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey. Add meat to a bowl, cover with plastic wrap, and marinate in the refrigerator for 1 hour or up to one day.
Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on a rack.
Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
Meanwhile, make the sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.
Slice tenderloin and serve with sauce on the side.
INGREDIENTS
FOR BEEF
1/2 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. whole grain mustard
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 bay leaf
2 cloves garlic, smashed
2 tbsp. honey
1 (2-lb.) beef tenderloin
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried rosemary
1 clove garlic, minced
FOR YOGURT SAUCE
1/2 c. Greek yogurt
1/4 c. sour cream
1 tsp. prepared horseradish
Juice of 1/2 lemon
Kosher salt
DIRECTIONS
In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey. Add meat to a bowl, cover with plastic wrap, and marinate in the refrigerator for 1 hour or up to one day.
Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on a rack.
Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
Meanwhile, make the sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.
Slice tenderloin and serve with sauce on the side.
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