INGREDIENTS
- A whole piece of beef tenderloin - 1.2 kg. for 4-5 servings
- 4 sc. garlic, pressed
- 1 tbsp. rosemary, finely chopped
- 1 tbsp. fresh thyme, finely chopped
- salt and pepper
- olive oil
- 1/2 tsp. sour cream
- 3 tbsp. mayonnaise
- 2 tbsp. horseradish, peeled and grated (or prepared paste)
- 2 tbsp. chives, finely chopped, or spring onions
- salt, pepper
METHOD OF PREPARATION
- Remove the beef to room temperature, uncovered, at least an hour before cooking.
- To make the sauce, mix everything together and set aside in the fridge until ready to serve.
- Preheat the oven to 135°. Place baking foil in the tray.
- In a small bowl, combine everything for the marinade.
- Using paper towels, dry the fillet. Drizzle with olive oil, season with garlic mixture on each side, pressing lightly to adhere. Tie the fillet with butcher's thread every 5 cm.
- Place the fillet on the prepared baking sheet. It goes into the oven and bake between 50 minutes to 70 minutes. If you want it to be more pink, bet on 50min. Let rest 10-15 minutes under aluminum foil before slicing. That way it will stay juicier.
