2 tablespoons olive oil
2 tablespoons kosher salt
½ tsp freshly ground black pepper
6-7 whole sprigs of fresh rosemary
Remove the tenderloin from the refrigerator 30 minutes before you plan to roast it
Preheat oven to 500° with the rack in the center position. Good idea to turn on the kitchen fan.
Place roast in a shallow heavy duty roasting pan. Rub the olive oil on the meat sprinkle on salt and pepper and lay the sprigs of rosemary down the length of the meat
If you have a meat thermometer inserted at the end of the roast.
Place the roast in the oven and set a timer for 10 minutes. After 10 minutes reduce the oven to 350°F and reset the timer for 30 minutes. Do not open the oven door.
When the timer goes off again, check the thermometer. For rare take the roast out of the oven at 120-125°F. For medium rare let it stay in another 5 to 7 minutes to 130°F. Don’t go over 130°F at the meat will continue to cook once you take it out of the oven. If you have an oven proof serving dish place it in the turned off oven to warm while the meat rests.
Let the roast sit in the pan for 15 to 20 minutes before cutting it into half inch slices and layering them on the warmed platter. Serve with quick creamy herb and horseradish sauce.
Quick creamy herb and horseradish sauce
1 package Boursin cheese with garlic and herbs at room temperature
1 8 ounce container of sour cream
2 to 3 tablespoons plain horseradish
Mix cheese with the sour cream until smooth. Add horseradish to taste. Serve with hot or cold tenderloin.
Recipe credit: – The Entertaining Survival Guide by Lora Brody