MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlicky Beef Tenderloin With Orange Horseradish Sauce
 Categories: Beef, Herbs, Vegetables, Citrus
      Yield: 9 Servings
 
      4 lb Beef tenderloin; trimmed,
           - tied
      1 tb Kosher salt; more to taste
      1 ts Black pepper; more to taste
      1 ts Chopped fresh rosemary
      1 cl Garlic; fat, coarse
           - chopped
      2 tb Extra-virgin olive oil
      2 c  Creme fraiche
    1/4 c  White horseradish
    1/2    Orange; grated zest of
 
  Season the tenderloin all over with the salt, pepper, rosemary, and
  garlic. Cover the meat and refrigerate for at least 2 hours and
  preferably overnight. Let it come to room temperature for 1 hour
  before roasting.
  
  Set oven @ 450 F/232 C.
  
  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. (If
  your skillet isn't large enough, cut the meat in half.)
  
  Place the skillet on the oven's middle rack and roast until an
  instant-read thermometer shows 120 F (for rare), 10 to 20 minutes.
  Let the meat rest for 10 minutes before carving.
  
  In a small bowl, whisk the creme fraiche, horseradish, and orange
  zest. Season to taste with salt and pepper and serve alongside the
  tenderloin.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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