Easy slow-roast beef tenderloin
Prep:
20 mins
Cook:
60 mins
Delicious beef infused with herbs with mushrooms and horseradish cream is a lovely alternative Sunday family meal.
1kg beef tenderloin
2 tbsp olive oil
1-2 garlic cloves, finely chopped
1 tsp cracked black pepper
¼ tsp salt
4 sprigs fresh rosemary
4 sprigs fresh oregano
4 sprigs fresh thyme
For the Mushrooms
Snipped fresh thyme
360g assorted mushrooms
3 tbsp olive oil
2 tbsp lemon juice
1 tsp reduced-sodium soy sauce
Horseradish Cream
100ml sour cream
2 tbsp horseradish
1/8 tsp salt
1/8 tsp ground black pepper
Preheat the oven to 120°C / 250°F / Gas mark ½.
Line a baking tray with greaseproof paper and set aside.
Place the rosemary, oregano, and thyme sprigs in the bottom of the baking tray, add a roasting rack.
Place the tenderloin on rack.
Drizzle the meat with olive oil.
Rub garlic evenly over the surface of the tenderloin. Sprinkle with pepper and salt.
Roast uncovered, for 20 minutes. Increase the oven to 220°C / 425°F / Gas mark 7.
Roast for 30 to 40 minutes then remove from oven.
Cover loosely with foil and let stand 10 minutes.
In very large bowl place assorted mushrooms, halve or slice any large mushrooms and remove any tough stems.
Add olive oil, lemon juice, and reduced-sodium soy sauce then toss to combine.
In a large skillet, cook the mushrooms over medium heat until tender, stirring occasionally. Sprinkle with salt and cracked black pepper.
Creamy horseradish
In a small bowl stir together the sour cream, horseradish, salt, and ground black pepper.
Serve the meat with the mushroom mixture and a side of the creamy horseradish.
Serves
6
Preparation Time
20 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Beef, Vegetables, Oil, Garlic, Herbs
Recipe Type
Dinner, Entertaining, Family Dinners
Cuisine
Italian
Level of Difficulty
Easy
