Herb-Roasted Beef Tenderloin with Horseradish-Mustard Cream Sauce

Prep: 15 minutes plus standing
Roast/Cook: 28 minutes • Serves: 10

1. Let tenderloin stand at room temperature 30 minutes before cooking. In small bowl, stir garlic, 1/4 cup oil, parsley and rosemary.

2. Preheat oven to 400°. Sprinkle tenderloin with 1-1/2 teaspoons salt and 3/4 teaspoon black pepper. In large cast-iron or oven-safe skillet, heat remaining 2 tablespoons oil over medium-high heat; add tenderloin and cook 8 minutes or until browned, turning to brown all sides. Remove skillet from heat; brush tenderloin with garlic mixture. Transfer skillet to oven; roast 20 minutes or until internal temperature reaches 135° for medium-rare. Transfer tenderloin to cutting board; tent with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.)

3. In medium skillet, stir thyme, shallot and wine; heat to a simmer over medium heat. Reduce heat to low; cook 5 minutes or until wine is reduced by half. Whisk in cream, mustard, and remaining 1/4 teaspoon each salt and pepper; cook 3 minutes or until thickened, stirring frequently. Remove cream mixture from heat; remove and discard thyme sprigs, and stir in horseradish. Makes about 1-1/4 cups.

4. Cut tenderloin crosswise into 1/2-inch-thick slices; arrange on platter and garnish with fresh rosemary and/or thyme sprigs, if desired. Serve tenderloin with cream sauce.

Approximate nutritional values per serving (2 slices tenderloin, 2 tablespoons sauce):
493 Calories, 40g Fat (15g Saturated), 104mg Cholesterol,
634mg Sodium, 3g Carbohydrates, 0g Fiber, 24g Protein