Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream
Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream is a gluten free main course. One serving contains 885 calories, 50g of protein, and 73g of fat. This recipe serves 10. For $8.44 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. A few people made this recipe, and 30 would say it hit the spot. A mixture of fresh flat-leaf parsley, horseradish, sour cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. If you like this recipe, you might also like recipes such as Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream, Beef Stew with Red Wine, Mushrooms and Horseradish Cream, and Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce.
Servings: 10
Ingredients:
1 whole (6-pound) beef tenderloin, trimmed of visible fat and silver skin
2 tablespoons butter
1/2 teaspoon dried thyme
4 teaspoons fresh dill, divided use
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh mint leaves
3 medium cloves garlic, minced (about 1 tablespoon)
2 teaspoons prepared horseradish
1 1/2 tablespoons fresh juice from 1 to 2 lemons, divided
Kosher salt and freshly ground black pepper
1/2 cup homemade or store-bought low-sodium beef or chicken stock
3 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 cup red wine
1 1/2 cups sour cream
Equipment:
oven
paper towels
kitchen twine
roasting pan
dutch oven
frying pan
kitchen thermometer
wooden spoon
stove
bowl
Cooking instruction summary:
Procedures 1 Place trimmed beef tenderloin in a resealable bag. Add wine, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, garlic, oregano, thyme, 2 teaspoons dill and 1/2 teaspoon each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4 to 6 hours. 2 When ready to cook, adjust oven rack to lower-middle position and preheat oven to 425°F. Remove meat from the refrigerator and pat dry with paper towels. 3 Season meat with salt and pepper. Fold small end of tenderloin back on itself by a few inches to create an even thickness. Secure meat with kitchen twine at 2-inch intervals to create an evenly sized roast. 4 Heat 1 ½ tablespoons oil in a large, oven-safe roasting pan or Dutch oven until shimmering. Sear meat until well browned on all sides, about 8 minutes total. Add marinade to the pan and scrape up any browned bits from the bottom of the pan. Transfer meat to the oven to cook until meat reaches an internal temperature of 125°F as registered on an instant-read thermometer for medium-rare, 20 to 30 minutes. 5 Remove meat from the oven, transfer to a platter and allow to rest for 10 minutes. While the meat is resting, deglaze the pan on the stove top over medium-high heat, adding beef broth and scraping up browned bits from the bottom of the pan using a wooden spoon. Swirl in butter to finish the sauce. Taste and adjust seasonings, if necessary. 6 In a small bowl, mix the sour cream, horseradish, parsley, mint, remaining 2 teaspoons dill and remaining 1/2 tablespoon lemon juice. Season with salt and pepper and stir to combine. 7 Cut string from roast and discard. Slice meat and place on a platter. Drizzle with pan sauce and serve immediately with horseradish cream.
Step by step:
1. Place trimmed beef tenderloin in a resealable bag.
2. Add wine, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, garlic, oregano, thyme, 2 teaspoons dill and 1/2 teaspoon each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4 to 6 hours.
3. When ready to cook, adjust oven rack to lower-middle position and preheat oven to 425°F.
4. Remove meat from the refrigerator and pat dry with paper towels.
5. Season meat with salt and pepper. Fold small end of tenderloin back on itself by a few inches to create an even thickness. Secure meat with kitchen twine at 2-inch intervals to create an evenly sized roast.
6. Heat 1 ½ tablespoons oil in a large, oven-safe roasting pan or Dutch oven until shimmering. Sear meat until well browned on all sides, about 8 minutes total.
7. Add marinade to the pan and scrape up any browned bits from the bottom of the pan.
8. Transfer meat to the oven to cook until meat reaches an internal temperature of 125°F as registered on an instant-read thermometer for medium-rare, 20 to 30 minutes.
9. Remove meat from the oven, transfer to a platter and allow to rest for 10 minutes. While the meat is resting, deglaze the pan on the stove top over medium-high heat, adding beef broth and scraping up browned bits from the bottom of the pan using a wooden spoon. Swirl in butter to finish the sauce. Taste and adjust seasonings, if necessary.
10. In a small bowl, mix the sour cream, horseradish, parsley, mint, remaining 2 teaspoons dill and remaining 1/2 tablespoon lemon juice. Season with salt and pepper and stir to combine.
11. Cut string from roast and discard. Slice meat and place on a platter.
12. Drizzle with pan sauce and serve immediately with horseradish cream.
Nutrition Information:
covered percent of daily need
