Herb-Crusted Beef Tenderloin with Horseradish Cream
A centerpiece roast for holidays and dinner parties: a tied center-cut beef tenderloin seasoned well, seared hard on the stovetop, rubbed with garlic, rosemary and thyme, then roasted at 425°F just until the center hits 120 to 125°F and rested so carryover heat finishes it to a perfect, even medium-rare. Served in thick slices with a tangy horseradish cream.
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