I’ve always felt it’s easier to cook one big steak than 10 small ones – and that’s exactly what a whole tenderloin of beef is all about. Delicious flavor, amazing tenderness and rather impressive considering how simple it is to cook.
1 whole filet of beef, 4 – 5 pounds
6 cloves of garlic, minced
1 Tablespoon each of Kosher salt and fresh ground pepper
1 Tablespoon fresh rosemary, chopped
1/4 - 1/3 cup olive oil
1/3 cup sour cream
1-2 Tablespoons prepared horseradish
2 Tablespoons parsley, chopped fine
Kosher salt & pepper to taste
- Remove filet from fridge about 45 minutes before cooking.
- Preheat oven to 450 degrees F.
- Clean and trim the filet, removing any silver skin or excess fat. Tie with cooking twine every couple inches to ensure even cooking.
- Combine the garlic, salt, pepper and rosemary with olive oil to make a thick paste and rub paste mixture over tenderloin.
- Heat a large roasting pan well and sear filet on all sides to brown.
- Put roasting pan with filet in oven and cook until it’s where you want it – I want a beautiful medium rare, so look for your thermometer to read about 125 degrees – it will continue to increase cooking while it rests.
- Remove and let rest 20 minutes before carving.
- Meanwhile, combine sour cream, horseradish, parsley, salt & pepper and mix well and set aside for serving.
- Serve with horseradish cream.