Merry Christmas to all those celebrating today! Being one of the “big meals” of the year, I wanted our Christmas Day dinner to be a meal to remember. Also, after Thanksgiving turkey this year, my family and I began discussing what we would have for Christmas…we like our holiday meals! I thought of making a fancy roast beef, something I’ve never made, but I was up for the challenge.

©EverydayCookingAdventures 2013

I reserved at the butcher’s and my mom paid for the crazy expensive and special, smaller 2.5 pound beef tenderloin and we set about to make the meal. This recipe seemed straightforward and without too many ingredients, usually a sign of a good recipe and an easy to follow one. I didn’t make anything ahead of time but did refrigerate the Horseradish Cream while the roast was being cooked so by the time it came out of the oven, the cream had set and thickened nicely.

©EverydayCookingAdventures 2013

This was a beautiful entree for Christmas. And really quite easy! The beef basically just cooks itself and while it was cooking in the oven, we made mashed potatoes with Ina Garten’s Make Ahead Gravy and green beans. By the time the roast was ready for slicing, everything was ready too. It was perfect! The beef was mouthwateringly tender. It was so delicious, I don’t really have words to describe it. We love, love, loved it and the horseradish cream was the perfect complement to the herbed beef. This would be divine at a dinner party, holiday party, or any special occasion. Here’s my beef with cream: +Bon Appétit

Bon Appetit Roast Beef Tenderloin ©EverydayCookingAdventures 2013

Roast Beef Tenderloin with Horseradish Cream

Recipe from: Bon Appetit by Alison Attenborough
Serves: 8-10

Ingredients:
HORSERADISH CREAM

• 1/2 cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
• 1 1/2 tablespoons (or more) drained prepared horseradish
• 1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns
• Kosher salt

BEEF

• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh thyme
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons freshly ground pink peppercorns
• 3-pound center-cut beef tenderloin at room temperature
• 1 bunch fresh rosemary
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Directions: 
1. Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. Cover; chill until needed. DO AHEAD TIP: Sauce can be made 3 days ahead.

2. Combine first 5 ingredients and rub all over meat, pressing to adhere. 
DO AHEAD TIP: Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.

3. Preheat oven to 400°F. Scatter rosemary over bottom of a large roasting pan. Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.

4. Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125°F for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 5 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.

LARGER CROWD? To double or triple the recipe, sear the tenderloins one at a time, then arrange crosswise in roasting pan (cook time will be the same). Leave at least 1 inch-2 inches between pieces of meat.