Yield: One 6-8 pound tenderloin, 10-12 servings
1 (6- to 8-pound) beef tenderloin, trimmed of its silver skin
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons dried thyme
1 stick (8 tablespoons) salted butter, softened
2 tablespoons finely minced garlic
3 tablespoons finely chopped shallots
Preheat the oven to broil.
Rub both sides of the tenderloin generously with the salt, pepper, and thyme.
In a small bowl, combine the butter, garlic, and shallots, and mash them with a fork. Rub the composed butter, generously, on top of the tenderloin, and then put it on a metal baking pan. Place the baking pan on the middle rack of the preheated oven and broil the tenderloin, butter side up, for exactly 5 minutes.
Turn the oven down to 400°F.
Roast the tenderloin for 17 minutes more.
Turn the oven again to broil, and broil the tenderloin for an additional 2 minutes. Remove it from the oven.
Let the beef rest for at least 12 to 15 minutes before slicing. Serve it warm or cold.
½ cup prepared horseradish, drained well
1 cup sour cream
½ cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
¾ teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
In a medium-sized mixing bowl, stir all the ingredients until they are well combined. Cover the bowl, and refrigerate it overnight. Serve with the tenderloin.
Recipes from My Beverly Hills Kitchen by Alex Hitz (Knopf, 2012). To purchase, visit amazon.com