Ingredients
1 (4 to 5 pound) fillet of beef, trimmed and tied
season or marinate ahead of time
Horseradish Cream Sauce:
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
Preheat the oven to 500 degrees F.
Place the beef on a sheet pan. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
Note: Be sure your oven is very clean or the high temperature will cause it to smoke.
Serve with cream sauce.
