Ingredients
4tbspitalian extra virgin olive oil,divided
4clovesgarlic,minced
2tbspfresh thyme,chopped
2tbspfresh rosemary,chopped
1½tspcoarse sea salt,or kosher salt, divided
½tspfreshly ground black pepper
2lbcenter cut beef tenderloin roast
½cupsour cream
3tbsphorseradish,prepared
Preparation
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.
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 salt; chill until serving time.
Carve roast crosswise into ½-inch thick slices; place on warmed serving plates. Serve with sauce.
