Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce

• tablespoons chopped fresh rosemary2 tablespoons
• tablespoons chopped fresh thyme2 tablespoons
• tablespoon kosher salt↗1 tablespoon
• tablespoon fresh ground pepper↗1 tablespoon
• tablespoons olive oil↗3 tablespoons
• garlic cloves, minced↗6
• lbs trimmed tied beef tenderloin4 3⁄4 - 5 lbs
• fresh rosemary sprig↗
• Creamy Horseradish Sauce↗
• cup refrigerated horseradish↗2⁄3 cup
• cup finely chopped English cucumber1⁄2 cup
• teaspoon salt↗1⁄2 teaspoon
• (16 ounce) container sour cream↗1 ounce

Step-by-step instructions

1. 1

   Preheat oven to 500°.

2. 2

   Combine the first 6 ingredients in a small bowl; rub mixture over beef.

3. 3

   Place beef in a large roasting pan.

4. 4

   Bake for 10 minutes.

5. 5

   Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.

6. 6

   Remove from oven, and cool until room temperature (1 hour).

7. 7

   Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.

8. 8

   Wrap beef in plastic wrap; chill overnight.

9. 9

   Cut roast into 1/2-inch slices; arrange slices on a serving platter.

10. 10

    Garnish, if desired, with rosemary sprigs.

11. 11

    Serve with Creamy Horseradish Sauce.