Cold Roasted Tenderloin Of Beef With Creamy Horseradish Sauce - cooking recipe

Ingredients

2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 tablespoon fresh ground pepper
3 tablespoons olive oil
6 garlic cloves, minced
4 3/4 - 5 lbs trimmed tied beef tenderloin
fresh rosemary sprig
Creamy Horseradish Sauce
2/3 cup refrigerated horseradish
1/2 cup finely chopped English cucumber
1/2 teaspoon salt
1 (16 ounce) container sour cream

Preparation

Preheat oven to 500\u00b0.
Combine the first 6 ingredients in a small bowl; rub mixture over beef.
Place beef in a large roasting pan.
Bake for 10 minutes.
Decrease oven temperature to 350\u00b0; bake for 30 more minutes or until a meat thermometer reads 140\u00b0or desired degree of doneness.
Remove from oven, and cool until room temperature (1 hour).
Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
Wrap beef in plastic wrap; chill overnight.
Cut roast into 1/2-inch slices; arrange slices on a serving platter.
Garnish, if desired, with rosemary sprigs.
Serve with Creamy Horseradish Sauce.