Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce: A Culinary Masterpiece

Roast tenderloin is a classic dish, often reserved for special occasions due to its inherent elegance and luxurious flavor. However, with the right recipe and techniques, you can easily create a restaurant-quality roast tenderloin in the comfort of your own kitchen. This recipe elevates the traditional roast tenderloin by infusing it with aromatic herbs and garlic, then complementing it with a vibrant and creamy horseradish sauce. The result is a symphony of flavors and textures that will impress even the most discerning palates.

This recipe will guide you through each step, from selecting the perfect tenderloin to achieving the perfect internal temperature. We’ll also delve into creating a flavorful herb and garlic paste, mastering the art of roasting, and whipping up a creamy horseradish sauce that will take your tenderloin to the next level. Get ready to embark on a culinary adventure that will transform your dinner table into a gourmet experience.

## Ingredients:

**For the Herb and Garlic Roast Tenderloin:**

* 1 (2-3 pound) beef tenderloin, trimmed of silver skin
* 4-6 cloves garlic, minced
* 2 tablespoons fresh rosemary, chopped
* 2 tablespoons fresh thyme, chopped
* 2 tablespoons fresh parsley, chopped
* 1 tablespoon olive oil
* 1 tablespoon Dijon mustard
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**For the Creamy Horseradish Sauce:**

* 1 cup sour cream
* 1/4 cup prepared horseradish, or more to taste
* 2 tablespoons fresh chives, chopped
* 1 tablespoon lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

## Equipment:

* Roasting pan with rack
* Small bowl
* Cutting board
* Sharp knife
* Meat thermometer
* Whisk
* Serving platter

## Instructions:

### Preparing the Herb and Garlic Paste:

The foundation of this flavorful tenderloin lies in the herb and garlic paste. This aromatic mixture infuses the meat with its essence, creating a depth of flavor that permeates every slice.

1. **Combine Ingredients:** In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, chopped parsley, olive oil, Dijon mustard, salt, and pepper. Mix well until a paste forms. The Dijon mustard acts as an emulsifier, helping the paste adhere to the meat.

2. **Adjust Seasoning:** Taste the paste and adjust the seasoning as needed. Add more salt and pepper to taste. If you prefer a spicier flavor, you can add a pinch of red pepper flakes.

### Preparing the Tenderloin:

A properly prepared tenderloin is essential for even cooking and optimal tenderness. This involves trimming the silver skin and tying the tenderloin for a uniform shape.

1. **Trim the Silver Skin:** Place the tenderloin on a cutting board. Using a sharp knife, carefully remove the silver skin, a thin membrane that runs along the surface of the tenderloin. This membrane is tough and can prevent the meat from cooking evenly. To remove it, slide the knife under the silver skin, angling the blade slightly upwards. Gently pull the silver skin away from the meat while running the knife along the underside.

2. **Tie the Tenderloin (Optional):** Tying the tenderloin helps it maintain a uniform shape during cooking, resulting in more even cooking and a more visually appealing presentation. Using kitchen twine, tie the tenderloin at 2-inch intervals. This step is optional, but recommended for a more professional result.

### Applying the Herb and Garlic Paste:

Once the paste is prepared and the tenderloin is trimmed, it’s time to generously coat the meat with the flavorful mixture.

1. **Coat the Tenderloin:** Using your hands or a spatula, evenly coat the entire tenderloin with the herb and garlic paste. Make sure to cover all sides of the meat, ensuring that every bite is infused with flavor.

2. **Massage the Paste:** Gently massage the paste into the meat, allowing the flavors to penetrate the surface. This will also help the paste adhere to the tenderloin during roasting.

3. **Resting (Optional):** For maximum flavor penetration, you can wrap the coated tenderloin in plastic wrap and refrigerate it for at least 30 minutes, or up to 24 hours. This allows the herbs and garlic to fully infuse the meat.

### Roasting the Tenderloin:

Roasting is the key to achieving a perfectly cooked tenderloin. Mastering the roasting technique is crucial for achieving a tender, juicy, and flavorful result.

1. **Preheat Oven:** Preheat your oven to 425°F (220°C). Make sure your oven is properly preheated to ensure even cooking.

2. **Prepare Roasting Pan:** Place a roasting rack inside a roasting pan. This allows air to circulate around the tenderloin, promoting even cooking and preventing the bottom from becoming soggy.

3. **Place Tenderloin on Rack:** Place the herb and garlic-coated tenderloin on the roasting rack. Ensure the tenderloin is centered on the rack for even heat distribution.

4. **Roast:** Roast the tenderloin for 20-30 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers your desired internal temperature. Use a meat thermometer for precise results.
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-140°F (57-60°C)
* **Medium-Well:** 140-145°F (60-63°C)
* **Well-Done:** 145°F (63°C) and above (not recommended for tenderloin, as it can become dry)

5. **Basting (Optional):** For added moisture and flavor, you can baste the tenderloin with pan juices every 10 minutes during roasting. This will help keep the surface moist and prevent it from drying out.

### Resting the Tenderloin:

Resting the tenderloin after roasting is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful roast.

1. **Remove from Oven:** Remove the tenderloin from the oven and transfer it to a cutting board.

2. **Tent with Foil:** Tent the tenderloin loosely with aluminum foil. This will help retain the heat while allowing the meat to rest.

3. **Rest:** Let the tenderloin rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy roast. Cutting the tenderloin before resting will cause the juices to run out, resulting in a drier roast.

### Preparing the Creamy Horseradish Sauce:

While the tenderloin is resting, prepare the creamy horseradish sauce. This vibrant sauce adds a touch of heat and acidity that perfectly complements the rich flavor of the tenderloin.

1. **Combine Ingredients:** In a small bowl, combine the sour cream, prepared horseradish, chopped chives, lemon juice, salt, and pepper. Whisk until smooth and well combined.

2. **Adjust Seasoning:** Taste the sauce and adjust the seasoning as needed. Add more horseradish for a spicier flavor, or more lemon juice for a tangier flavor. You can also add a pinch of sugar to balance the flavors.

3. **Chill (Optional):** For best results, chill the sauce in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and intensifies the horseradish flavor.

### Slicing and Serving:

Now that the tenderloin is rested and the sauce is prepared, it’s time to slice and serve your culinary masterpiece.

1. **Remove Twine (If Used):** If you tied the tenderloin, remove the kitchen twine before slicing.

2. **Slice Against the Grain:** Using a sharp knife, slice the tenderloin against the grain into 1/2-inch thick slices. Slicing against the grain shortens the muscle fibers, making the meat more tender.

3. **Arrange on Platter:** Arrange the sliced tenderloin on a serving platter.

4. **Serve with Sauce:** Serve the tenderloin immediately with the creamy horseradish sauce. You can drizzle the sauce over the slices or serve it on the side.

## Tips and Variations:

* **Spice it up:** Add a pinch of red pepper flakes to the herb and garlic paste for a touch of heat.
* **Add mushrooms:** Sauté sliced mushrooms in butter and garlic and serve them alongside the tenderloin.
* **Make a pan sauce:** After roasting the tenderloin, deglaze the pan with red wine and beef broth to create a delicious pan sauce.
* **Use different herbs:** Experiment with different herbs, such as sage, oregano, or marjoram.
* **Grill the tenderloin:** Grill the tenderloin instead of roasting it for a smoky flavor.
* **Marinate the tenderloin:** Marinate the tenderloin in a mixture of olive oil, balsamic vinegar, garlic, and herbs for several hours before roasting.
* **Low and Slow:** For a more tender result, roast the tenderloin at a lower temperature (325°F/160°C) for a longer period of time. This method requires careful monitoring of the internal temperature to prevent overcooking.
* **Sear First:** Sear the tenderloin in a hot skillet before roasting it to create a flavorful crust. Sear each side for 2-3 minutes before transferring it to the roasting pan.

## Serving Suggestions:

Herb and garlic roast tenderloin is a versatile dish that can be paired with a variety of sides.

* **Roasted vegetables:** Roasted asparagus, Brussels sprouts, carrots, or potatoes are excellent accompaniments.
* **Mashed potatoes:** Creamy mashed potatoes or garlic mashed potatoes are classic pairings.
* **Rice pilaf:** A flavorful rice pilaf adds a touch of elegance to the meal.
* **Salad:** A fresh green salad provides a refreshing contrast to the richness of the tenderloin.
* **Yorkshire Puddings:** Serve along side some home-made yorkshire puddings. This is a great way to mop up all the gravy from the roasted vegetables and beef!
* **Creamy Polenta:** Creamy polenta offers a smooth and comforting base that complements the tenderloin beautifully. Infuse the polenta with herbs like rosemary or thyme for an extra layer of flavor.

## Storage and Reheating:

* **Storage:** Leftover roast tenderloin can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, slice the tenderloin and gently warm it in a skillet over low heat or in a microwave oven. Be careful not to overcook it, as it can become dry.

## Nutritional Information (Approximate):

(Per serving, based on a 3-ounce serving of tenderloin with 2 tablespoons of sauce)

* Calories: 300-400
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 5-10g

*Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.*

## Conclusion:

This herb and garlic roast tenderloin with creamy horseradish sauce is a show-stopping dish that is surprisingly easy to make. With a few simple ingredients and techniques, you can create a culinary masterpiece that will impress your family and friends. The combination of the tender, flavorful tenderloin and the vibrant, creamy sauce is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to experience the ultimate roast tenderloin.

Enjoy!