Serve the tenderloin with gourmet-quality biscuits or rolls so guests can build mini-sandwiches.
Ingredients
1 (3 lb.) beef tenderloin
Marinade:
½ cup olive oil
2 Tblsp chopped fresh rosemary
2 Tblsp chopped fresh oregano
3 cloves garlic
2 bay leaves, crumbled
salt & freshly ground black pepper
Mustard-Horseradish Sauce:
⅔ cup sour cream
¼ cup Dijon
2 Tblsp prepared horseradish
salt & freshly ground black pepper
Instructions
Place the tenderloin in a large Pyrex dish. Combine the marinade ingredients and pour over the tenderloin. Cover and refrigerate for 6 hours or overnight.
Preheat the oven to 400 degrees F. Place the tenderloin in a roasting pan and let it sit at room temperature for 30 minutes. Roast for 35 for 40 minutes or until a meat thermometer inserted into the tenderloin reads 140 degrees F for medium rare. Let the tenderloin cool before slicing. Serve at room temperature.
Combine all of the ingredients for the Mustard-Horseradish Sauce. Season with salt and pepper and refrigerate until service.
Notes
Photo: Fulton Davenport
Recipe by Culinary Thymes at https://www.culinarythymes.com/herb-marinated-beef-tenderloin-tailgate-tips/