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- 4-pound trimmed center-cut beef tenderloin
- ½ tablespoon olive oil
- 2 teaspoons salt
- 1½ teaspoons fresh ground black pepper
- 6 cloves garlic, minced
- 1 to 2 tablespoons fresh rosemary leaves, chopped
- 1 tablespoon vegetable oil
- 3 large potatoes
- Step 1
In a large bowl, mix together oil, vinegar, mustard, thyme, sprigs of rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day. Optional: Bring tenderloin up to room temperature before baking. - Step 2
Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack. - Step 3
Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing. - Step 4
Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt. - Step 5
Slice tenderloin and serve with sauce on the side.
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