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CARAPELLI garlic thyme fresh rosemary salt freshly ground black pepper center sour cream horseradish
Viewed: 88 - Published at: 5 years agoIngredients
- 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 1/2 teaspoons coarse sea salt or kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 (2 pound) center-cut beef tenderloin roast
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish
Method
- Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
- Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
- For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
- Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
- Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
- Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.
