Dressier evening parties are resplendent with platters of yeast rolls paired with velvety beef tenderloin and creamy horseradish sauce accented with rosemary. To make haste in cracking the peppercorns for this, put them in a plastic zip-top bag and engage the flat side of a mallet to break them into smaller pieces. Other herbs will work well in this cream sauce, but rosemary holds the most sway. Serve split soft, warm yeast rolls on the side.
- Yield: 8 Servings and 1½ cups sauce
- One 8-ounce container sour cream
- ½ cup mayonnaise
- 2 tablespoons prepared horseradish
- 1½ tablespoons finely chopped fresh rosemary
- ¼ teaspoon ground black pepper (optional)
- 2 tablespoons tricolor peppercorns, cracked
- 1 tablespoon sea salt
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- One 3-pound center-cut beef tenderloin
- 2 tablespoons softened butter or olive oil
To make the Horseradish Cream Sauce
- In a medium bowl, whisk to combine the sour cream, mayonnaise, horseradish, rosemary, and ¼ teaspoon salt. Adjust the seasonings by adding more salt and the pepper, if desired. Cover and chill for about 1 hour. To make the Tenderloin
- Preheat the oven to 475°F. Place a wire rack in a roasting pan.
- In a small bowl, stir to combine the cracked peppercorns, salt, brown sugar, cayenne, and paprika.
- Pat the tenderloin dry. Rub the butter over the tenderloin, then rub the spice mixture into the meat. Cover the meat loosely with aluminum foil and let it stand at room temperature for 30 minutes to help absorb the seasonings.
- Remove the foil, put the tenderloin on the rack in the prepared pan, and roast it for 10 minutes. Lower the oven temperature to 425°F and cook until a thermometer inserted into the thickest area of the meat registers 130°F for medium-rare (check after 20 minutes). Remove the roasting pan from the oven and let the meat rest for 10 minutes.
- Carve the roast into ¼-inch-thick slices and serve it with the horseradish cream sauce.