Garlicky Beef Tenderloin with Orange Horseradish Sauce
For the original recipe and instructions, see “Garlicky Beef Tenderloin with Orange Horseradish Sauce” at cooking.nytimes.com
Ingredients
- (4-pound) beef tenderloin, trimmed and tied
- 1 tablespoon kosher salt, more to taste
- 1 teaspoon black pepper, more to taste
- 1 teaspoon chopped fresh rosemary
- 1 fat garlic clove, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 2 cups crème fraîche
- ¼ cup white horseradish
- Grated zest of half an orange
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