Beef Tenderloin with Horseradish Sauce

  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 … Continue Reading →