serves 6-8

  • 4-6 lbs Beef Tenderloin - center cut, tied off
  • 4 cloves garlic
  • 2 sprigs of rosemary
  • ½ tsp ground cumin
  • ¼ c extra virgin olive oil for marinade
  • Sea salt & freshly cracked pepper to taste

Horseradish Crème Fraîche

  • 8 oz crème fraîche
  • ¼ c prepared horseradish 
  • 1 lemon zest
  • Sea salt & freshly cracked pepper to taste


Preheat oven to 275º

*make sure the beef tenderloin is tied off with kitchen twine, the butcher will do this for you if you don’t know how.

*beef tenderloin is also delicious at room temperature, you can make up to one day ahead and serve at room temperature. If making a day ahead, wait to slice until serving. 

Make a paste from the garlic in a mortar & pestle or with a knife and place in a small bowl. Finely chop the rosemary leaves into the garlic paste, add the cumin, sea salt & freshly cracked pepper and combine. Then mix in the olive oil. Slather the beef tenderloin with the garlic & herb paste, allow beef to rest at room temperature for at least 20 min. You can marinade the beef for up to 8 hrs earlier. 

Sear all sides of the beef in a pan (I like to use cast-iron skillet) on the stove top to seal in flavor & juices. Once browned on all sides, about 2-3 minutes per side. Transfer the tenderloin to the oven and roast for 25-40 minutes. Pull the beef out when the meat thermometer reads 120º (I check at 25 mins). 

While the beef is cooking, make the horseradish crème fraîche. Place the crème fraîche in a small bowl, whisk in the lemon zest and season with salt & freshly cracked pepper. Store in the fridge until ready to serve. This can be made up to 8 hrs in advance.

Allow the beef to rest for 10-15 minutes before slicing, and serve with horseradish crème fraîche.