Slow Roasted Beef Tenderloin with Horseradish Cream Sauce

Step 1

Preheat oven to 250 degrees F.

Step 2

Line a large, rimmed baking sheet pan with foil and set a roasting rack inside the pan.

Step 3

Tie the meat with butcher’s twine in 1 to 2-inch intervals, folding the thin end underneath to keep the tenderloin the same thickness as much as possible. Place tenderloin on prepared sheet pan.

Step 4

In a small bowl, whisk the salt, dried thyme, rosemary, oregano, cumin, garlic powder and black pepper until combined.

Step 5

Evenly coat the tenderloin with olive oil.

Step 6

Rub the dried herb mixture all over the meat.

Step 7

Tuck bunches of the fresh herbs under the twine.

Step 8

Roast tenderloin in preheated oven for 80-90 minutes for medium-rare* and rotate the pan halfway through cooking time. (Use an instant read thermometer to check the tenderloin’s temperature after an hour to see where you are.)

Step 9

When you’ve reached desired doneness, remove tenderloin from oven.

Step 10

Heat butter in a large skillet over medium-high heat.

Step 11

When butter has melted and begins to foam, add the tenderloin to the skillet and sear 1-2 minutes on each side.

Step 12

Tent the tenderloin with foil and let rest 15 minutes before slicing.

Step 13

Serve tenderloin on a platter with desired veggies and Horseradish Cream Sauce on the side. Enjoy!!

Step 14

Whisk all ingredients in a medium bowl until well combined. Season to taste with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let sit at room temperature 30 minutes before serving.)

Step 15

Preheat oven to 400 degrees F.

Step 16

In a large, oven-proof skillet heat 1 tablespoon olive oil over medium-high heat.

Step 17

When oil is shimmering, add potatoes to skillet. Season with salt and pepper. Cook potatoes until browned on edges, about 10 minutes, stirring frequently.

Step 18

Stir mushrooms into skillet with potatoes and remaining tablespoon of olive oil. Cook 5 minutes until mushrooms begin to soften, stirring frequently.

Step 19

Transfer skillet to preheated oven. Roast potatoes and mushrooms 10-15 minutes until potatoes are fork tender.

Step 20

Carefully remove skillet from oven and stir in fresh oregano or thyme. Season to taste with salt and pepper. Enjoy! (Can be made 1 day ahead. Cover and chill. Rewarm in low oven with tenderloin or microwave.)