Once upon a time…
There was a woman who wanted to take her mind off things. She’d been having long days at work, with other irritations were playing up in her mind, and she needed to focus on something different. Something new. She lived in a house with a beautiful kitchen, which she had, until this point, frequented often to make tried and true recipes to tempt herself, her family, and her colleagues.
In a far off room, one down the hall on the other side of the house, there was a man. He enjoyed red meat and red wine, and was also in the middle of a weeks long stretch of exhausting days.
One day, while perusing the internet for something distracting, the woman came across a picture and recipe for red wine marinated beef tenderloin.
“Ah-ha! This will please most anyone,” she thought. I shall try it next weekend when there is time to marinate.
And so she did. The recipe, with its herbed-horseradish sauce, was truly acceptable, and both the man and woman ate heartily.
But as they were the only two eating, and the recipe served 4, adjustments must be made. In addition, the man thought, the sauce wasn’t tangy enough.
Reminiscent of the tale of Goldilocks and the Three Bears, the woman tried the recipe three times, finally satisfied with the third. The man and woman both agreed that this was the best version and that it should be marked down as the one to be used in the future.
And they lived, happily full ever after.
Red Wine Marinated Roasted Beef Tenderloin with Herb-Horseradish Cream
Ingredients
- 1 1/2 lb beef tenderloin, trimmed
- 1/2 c red wine
- 1 1/2 Tbsp lemon juice, divided
- 3 Tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 4 tsp fresh dill, divided
- Kosher salt and ground black pepper
- 1/2 c low sodium beef broth
- 2 Tbsp unsalted butter
- 1 c sour cream
- 4 tsp prepared horseradish
- 2 tsp minced fresh mint leaves
Directions
- Place beef into resealable bag. In a small bowl, combine wine, 1 Tbsp lemon juice, 1 1/2 Tbsp olive oil, garlic, oregano, thyme, 2 tsp dill, and 1/2 tsp each salt and pepper. Pour mixture into bag, seal, and squish around to combine. Refrigerate 4-6 hours.
- In a small bowl, mix sour cream, horseradish, mint, remaning dill and lemon joice. Season with salt and pepper. Place in fridge until ready to cook the tenderloin.
- Adjust oven rack to lower middle position, and preheat oven to 425 degrees F. Remove meat from bag, retaining marinade, and pat dry. Season with salt and pepper. Fold small end back on itself to create even thickness and secure with kitchen twine, at 2 inch intervals.
- Heat 1 1/2 Tbsp oil in a large, oven safe skillet or roasting pan until shimmering. Sear meat until well browned on all sides, about 8 minutes total. Add marinade and deglaze. Tranfer meat to the oven and roast until internal temperature reaches 155 degrees for medium, between 25 and 30 minutes.
- Remove meat from oven and let rest 10 minutes on a cutting board. Deglas pan using beef broth over medium high heat. Swirl in butter to finish, and adjust seasoning.
- Cut string from roast and discard. Slice meat and place on platter. Drizzle with pan sauce, and serve with horseradish cream.
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