Garlicky Beef Tenderloin with Orange Horseradish Sauce
1 (4-lb) beef tenderloin, trimmed and tied
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon chopped fresh rosemary
1 large garlic clove
2 tablespoon extra virgin olive oil
2 cups crème fraîche
¼ cup white horseradish
Grated zest of ½ orange
Pinch of crushed red pepper
Heat oven to 450 degrees.
Season the cleaned tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 minutes per side.
Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
In a small bowl, whisk the crème fraîche, horseradish, orange zest and crushed red pepper. Let the mixture sit in the fridge for a few hours so the flavors can assimilate.