COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE

Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce image

Provided by ratherbeswimmin

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

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
2/3 cup refrigerated horseradish
1/2 cup finely chopped English cucumber
1/2 teaspoon salt
1 (16 ounce) container sour cream

Steps:

Preheat oven to 500°.
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°; bake for 30 more minutes or until a meat thermometer reads 140°or 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.