Roast Beef Tenderloin with Horseradish Cream

Roast Beef Tenderloin with Horseradish Cream

½ cup sour cream
2 tablespoons drained prepared horseradish
Kosher salt
Pepper

3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
2 ½ teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 3-pound center-cut beef tenderloin at room temperature
1 tablespoon olive oil
1 tablespoon unsalted butter

Whisk sour cream in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish; season with salt and pepper.

In a small bowl, stir together the garlic, thyme, salt and pepper, rub all over meat, pressing to adhere.

Preheat oven to 400 degrees. Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to a roasting pan. Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125° for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.