Slow-roasted Herb-crusted Tenderloin
Combine all horseradish cream ingredients; refrigerate. Tie filet in 4-5 places with butcher’s twine so the filet cooks evenly and maintains its shape. Preheat oven to 250°.
Season filet with salt and pepper. Mix mustard, vinegar, and oil and rub mixture all over filet. Mix thyme, rosemary, and scallions together on a plate and roll tenderloin in mixture, coating filet.
Place filet on lined sheet tray in oven, setting oven-safe thermometer to go off at 130-1350 (for medium rare), or 75-90 minutes. Remove filet from oven, loosely tent it with foil, and allow to rest 25-30 minutes. Remove twine, slice, and serve with horseradish cream.
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November 18, 2017 at 04:28AM
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