Reverse-Seared Beef Tenderloin with Horseradish Cream Sauce

1. Prep

Begin by seasoning your beef tenderloin with salt. Cover it and place it in the refrigerator for at least two hours or up to two days to allow the salt to penetrate the meat, enhancing both flavor and texture. Remove the tenderloin from the refrigerator at least 30 minutes before cooking to let it come to room temperature for even cooking.

2. Roast

Preheat your oven to 225°F (107°C). Line a baking tray with foil and set a roasting rack on top. Place the tenderloin on the rack and insert a meat thermometer into the thickest part of the roast. Slow-roast in the oven for about 2 to 3 hours, or until the thermometer reads 120-125°F (49-52°C) at the center for medium-rare doneness.

3. Rest

Once the tenderloin reaches the desired internal temperature, remove it from the oven. Let the meat rest while you prepare the pan for searing, which allows the juices to redistribute throughout the tenderloin.

4. Finishing Touches

While the meat is resting, combine the heavy cream, crème fraîche, minced chives, lemon juice, a pinch of salt, freshly ground black pepper, and horseradish in a bowl to create the horseradish cream sauce. Adjust the seasoning to taste and set aside. Preheat a heavy-bottomed pan over high heat and add the avocado oil. Once the oil is shimmering, sear the tenderloin on all sides until a desirable brown crust forms, usually for about 1-2 minutes per side. Remove the beef from the pan and let it rest for at least five minutes. This additional resting period ensures the juices stay within the meat when sliced. Slice the beef tenderloin into thick medallions and serve with a generous dollop of the horseradish cream sauce. Sprinkle with additional minced chives and a crack of black pepper for garnish.