Pat dry and cut the
Beef Tenderloin (2 lb)
to half if it’s too long. Tie the tenderloin with kitchen string. Season the tenderloin with salt and pepper. Then rub with
Garlic (4 cloves)
Fresh Rosemary (4 stalks)
. Leave it to marinate and sit at room temperature for about 1 hour or in the refrigerator overnight (if you are marinating overnight, make sure to leave it to room temperature for at least an hour before cooking).
Preheat the oven to 275 degrees F (135 degrees C).
Once the meat reaches room temperature, pat dry if needed. Season the
Baby Carrots (1 3/4 cups)
Baby Potatoes (1 lb)
with half of
Vegetable Oil (2 Tbsp)
Salt (1/2 Tbsp)
Freshly Ground Black Pepper (1 tsp)
Heat the remaining oil in a skillet over medium-high heat. Once there is some smoke, sear the tenderloin for 3-5 minutes on each side or until golden brown (make sure your skillet is hot enough otherwise, you won’t get a good golden brown crust).
Place the vegetables in the roasting pan. Then transfer the seared tenderloin to the wire rack over the roasting pan. Transfer to the oven and roast for about 20-25 minutes until the thermometer reads 125 degrees F (50 degrees C) for medium rare.
Meanwhile, make an orange horseradish sauce. Combine
Horseradish (1/4 cup)
Sour Cream (1 cup)
Dijon Mustard (1 Tbsp)
Fruit Marmalade (2 Tbsp)
, zest and juice from
Salt (to taste)
Ground Black Pepper (to taste)
Fresh Chives (1 Tbsp)
in a small bowl. Mix until combined and set aside.
Remove the meat from the oven and increase the oven temperature to 425 degrees F (220 degrees C). Transfer the tenderloin to a cutting board. Cover with aluminum foil. Rest the tenderloin for 15-20 minutes.
Bring the vegetables back to the oven to roast for about 15 more minutes.
Infuse the rosemary sprigs in the
Unsalted Butter (2 Tbsp)
in the skillet that is used to sear the tenderloin over medium heat. Scrape up the brown bits at the bottom. Cook for about 4-5 minutes.
Slice the beef and brush with rosemary-infused butter.
Serve beef tenderloin with root vegetables and orange horseradish sauce on the side. Optional garnish with rosemary sprigs.