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Whole Roasted Beef Tenderloin  with Horseradish Crema

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45 mins - 1 hour






1 whole, trussed, trimmed beef tenderloin (approximately 4 lbs.)


1 cup sour cream

1/4 cup horseradish

1 tbsp lemon juice

1 tsp fresh parsley, chopped (or 1/4 tsp dry)

1 tsp kosher salt


2 tbsp lemon juice

1 tbsp ground black peppe

3 cloves garlic, minced


  • Preheat oven to 375oF.
  • Combine crema ingredients in a bowl and refrigerate until ready to serve.
  • Combine seasoning ingredients and rub over all sides of the tenderloin.
  • Place tenderloin on a roasting rack in a roasting pan and place in preheated oven.
  • Cook meat until it reaches an internal temperature of 120oF (medium rare) or 135oF (medium) (approximately 30 to 40 minutes).
  • Remove meat from pan and let rest on a cutting board for 10 minutes.
  • Slice the tenderloin and serve with horseradish crema.