Prep Time::15 mins
Additional Time::40 mins
Total Time::55 mins
Servings::8
Ingredients
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4 tablespoons Carapelli Premium 100% Italian Extra-Virgin Olive Oil), divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine 2 tablespoons olive oil, garlic, thyme, rosemary, 1 teaspoon salt, and black pepper in a small bowl; set aside.
Heat 1 tablespoon oil in a large oven-proof skillet over medium-high heat. Add roast; cook until well-browned, 2 to 3 minutes. Flip roast; turn off heat. Spread garlic-herb oil evenly over top and sides of roast.
Bake in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (50 degrees C), 25 to 30 minutes. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F (54 degrees C) for medium-rare.)
Meanwhile, combine sour cream, horseradish, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt in a small bowl; chill until ready to serve.
Carve roast crosswise into 1/2-inch thick slices; serve with horseradish sauce.