Recipe of the week

Beef Tenderloin with Fresh Herbs and Horseradish

Ingredients

• 1/4 cup olive oil
• 1/2 cup prepared white horseradish, squeezed dry
• 3 tablespoons grainy mustard
• 2 garlic cloves, minced
• 1 beef tenderloin, trimmed (about 4 pounds)
• Coarse salt and ground pepper
• 2 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons fresh thyme leaves, chopped

Directions

1. In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).
2. Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
3. Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
4. Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.