13-Minute Beef Tenderloin With Horseradish Sauce
This impressive roast beef tenderloin is deceptively simple. The meat is marinated with garlic, butter, Worcestershire sauce, and lime juice for several hours before a brief stint under a hot broiler. It then finishes cooking while wrapped tightly in foil. The result is succulent, flavourful beef, perfectly complemented by a creamy, piquant horseradish sauce served on the side. It's a special occasion dish with minimal active cooking time.
Ingredients
- 2 lbs beef tenderloin (the butt end, tied with kitchen twine)
- 3 garlic cloves, finely chopped
- salt and pepper
- 4 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons Worcestershire sauce
- 2 limes, juice of
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish, drained
- heavy duty aluminum foil
Method
- Create a foil basket in a baking dish that fits the tenderloin snugly, using heavy duty aluminium foil with enough overhang to fully enclose the meat later.
- Season the beef all over with salt and pepper, then press the chopped garlic onto its surface. Scatter the butter pieces over the top and drizzle with Worcestershire sauce and lime juice. Marinate in the fridge for at least 3 hours, turning once. Allow the meat to reach room temperature before cooking.
- Move your oven rack to the highest setting and switch on the broiler to preheat.
- Position the baking pan directly under the broiler element and cook the tenderloin for about 8 minutes.
- Carefully remove the pan, turn the meat over, and return it to broil for a further 5 minutes or until it reaches your preferred level of doneness.
- Securely wrap the cooked tenderloin in the foil from the dish and leave it on your worktop to continue cooking for about 1 1/2 hours.
- Combine the sour cream and drained horseradish, seasoning with salt and pepper. Untie the roast, slice it, and serve with the prepared sauce.
Nutrition (per serving)
Sodium179900 mg
Recipe details
CategoryRoast Beef
AuthorRaquel Grinnell
