There is nothing more satisfying than preparing a special occasion meal for your family and friends.  This roasted Certified Angus Beef® brand tenderloin with fresh herb crust and horseradish cream recipe is simple, flavorful and makes for a beautiful presentation. It’s perfect for a special occasion meal and is easy enough to prepare so you get to spend more time entertaining than slaving away in a hot kitchen.

I’m a modern, tech-savvy mom who has a penchant for apps and my smartphone is always within arms length. So when Certified Angus Beef® brand created an app with recipes, suggestions on cut and size, and it even calculates exact cooking times, I downloaded it faster than you could say medium-rare. Always unsure if I am going to over cook my roasts, the app gave me a new found confidence and a perfectly roasted beef tenderloin. Did you know that Certified Angus Beef® brand is the highest quality of beef on the market?

My family loves this recipe and they request it again and again.

Ingredients

For the tenderloin:

• 2.5 to 3-pound piece of Certified Angus Beef® brand tenderloin (cut from the center of the tenderloin)
• 1 teaspoon Himalayan sea salt
• 1 teaspoon coarse black pepper
• 2 Tbsp Olive Oil
• 4 Tbsp minced shallots
• 3 Tbsp minced garlic
• 4 Tbsp finely chopped fresh rosemary
• 4 Tbsp finely chopped thyme
• 3 Tbsp fresh sage
• 1 cup of beef stock

For the red wine reduction:

• 1 thinly sliced shallot
• 2 Tbsp minced garlic
• 1 cup of red wine ( always use a nice wine I will serve with dinner)
• 1 stick of unsalted butter

For the horseradish cream:

• 1 1/2 cups of sour cream
•    1/2 cup of white horseradish
• 3 Tbsp fresh squeezed lemon juice
• 3 Tbsp chopped chives

Directions:

Preheat the oven to 400°F. Sprinkle some olive oil in a large skillet and brown Certified Angus Beef® brand Tenderloin on all sides. Transfer to a rack on a roasting pan, with 1 cup of beef stock. Save the skillet to the side.

Combine rosemary, thyme, sage, garlic, shallots, salt, pepper and olive oil in a small bowl and mix well. Rub mixture all over the tenderloin. Place in oven until your internal thermometer reaches a  temperature of 125 to 130 degrees F (about 30-35 minutes) for a  perfectly roasted tenderloin. Remove from roasting pan and let rest for about 15 minutes.

Place 1 thinly sliced shallot, 2 Tbsp minced garlic and 1 stick of unsalted butter into the skillet where you browned the tenderloin and sauté until the shallots are tender. Add 1 cup of red wine and heat until it is reduced. Slowly add in beef stock from the roasting pan and continue to simmer until sauce reduces further.

In a small chilled bowl combine 1 1/2 cups of sour cream, 1/2 cup of white horseradish, 3 Tbsp fresh squeezed lemon juice, and 3 Tbsp chopped chives. Blend well and serve on the side.

Dr. Terry Simpson says: “Eat your steak with your veggies, and consider a good rub on it.” For more on a healthy diet, including beef, read more from Dr. Simpson on YourDoctorsOrders.com