Beef Tenderloin & Creamy Horseradish Sauce

Christmas is less than two weeks away, and I'm really starting to get into the spirit. I've already finished most of my gift shopping but there’s still a ton of things I want to do: make a gingerbread house, drive around our neighborhood looking at Christmas lights, and enjoy some festive meals. This is really the best time of year to break bread with friends and family, and such celebration should come with outstanding food. This beef tenderloin is a special-occasion cut of meat (after all, it’s basically a huge filet mignon) that’s still super low maintenance to prepare. The horseradish cream sauce adds more elegance (especially served in a silver bowl) and gives the meal a great steakhouse quality. It’s fancy enough to be the star of your Christmas dinner but easy enough to prepare on your busiest weeknight.

Beef Tenderloin & Creamy Horseradish Sauce:
For Sauce

• Whisk 1/4 c. creme fraiche in a small bowl until thickened, about 3 minutes.
• Stir in 1 tbsp. prepared horseradish* and 1 tsp. coarsely ground black pepper.**

For Beef

• Let a 1 1/2 lb. beef tenderloin sit at room temperature for an hour and generously season with salt and pepper.
• Meanwhile, melt 1 tbsp. canola oil and 2 tbsp. butter in a large heavy skillet until very hot.
• Sear beef on all four sides until deeply brown, about 2-3 minutes a side, then transfer to a baking sheet and place in a 400F oven.
• Cook the meat for 15-20 minutes, or until cooked to your liking.
• Let the meat rest for 15 minutes, then slice and serve with horseradish sauce.

Serves four - six

*Or more, depending on how spicy you like it.

**Sauce can be made a day ahead and kept covered in the fridge.