Recipe from Melissa Clark, the New York Times.
- 4-pound beef tenderloin, trimmed and tied
- 1 tablespoon kosher salt, more to taste
- 1 teaspoon black pepper, more to taste
- 1 teaspoon chopped fresh rosemary
- 1 fat clove garlic, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 2 cups creme fraiche
- 1/4 cup white horseradish
- Grated zest of 1/2 orange
Season the tenderloin with the salt, pepper, rosemary and garlic. Cover and refrigerate for at least 2 hours or, preferably, overnight. Let it come to room temperature for 1 hour before roasting.
Preheat the oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side.
Place the skillet on middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Remove from the oven and let the meat rest for 10 minutes before carving. Makes about 8 to 10 servings.
For the sauce: In a small bowl, whisk creme fraiche with white horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
Per serving: 527 calories; 34 g fat (15 g saturated fat; 58 percent calories from fat); 4 g carbohydrates; 161 mg cholesterol; 885 mg sodium; 48 g protein; 0.2 g fiber.