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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Garlicky Beef Tenderloin w/Orange Horseradish Sauce   
    Categories: Beef, Herbs, Vegetables, Citrus   
         Yield: 9 servings   
       
         4 lb Beef tenderloin; trimmed,   
              - tied   
         1 tb Kosher salt; more to taste   
         1 ts Black pepper; more to taste   
         1 ts Chopped fresh rosemary   
         1    Fat garlic clove; coarse   
              - chopped   
         2 tb Extra-virgin olive oil   
         2 c  Creme fraiche   
       1/4 c  White horseradish   
              Grated zest of half an   
              - orange   
       
     Season the tenderloin all over with the salt, pepper,   
     rosemary and garlic. Cover the meat and refrigerate for   
     at least two hours and preferably overnight. Let it come   
     to room temperature for 1 hour before roasting.   
        
     Set oven @ 450ºF/232ºC.   
        
     Wipe off as much garlic as possible. (It tends to burn.)   
        
     In a large, ovenproof skillet over high heat, heat the   
     oil. Add the meat and thoroughly brown all over, 4 to 5   
     minutes per side. (If your skillet isn’t large enough,   
     cut the meat in half.)   
        
     Place the skillet on the oven’s middle rack and roast   
     until an instant-read thermometer shows 120 degrees (for   
     rare), 10 to 20 minutes. Let the meat rest for 10   
     minutes before carving.   
        
     In a small bowl, whisk the crème fraîche, horseradish   
     and orange zest. Season to taste with salt and pepper   
     and serve alongside the tenderloin.   
        
     By: Melissa Clark   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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