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  • Horseradish cream: ¼ cup light sour cream
  • Horseradish cream: ¼ cup light mayonnaise
  • Horseradish cream: 3 tbsp prepared horseradish
  • Horseradish cream: ¼ tsp garlic powder
  • Filet: 2½ lb center-cut filet of beef, brought to room temperature
  • Filet: Salt and freshly cracked black pepper
  • Filet: 2 tbsp whole-grain Dijon mustard
  • Filet: 1 tbsp balsamic vinegar
  • Filet: 1 tsp extra-virgin olive oil
  • Filet: 20 sprigs (3 tbsp) thyme, leaves removed and chopped
  • Filet: 3 sprigs (3 tbsp) rosemary, leaves removed and chopped
  • Filet: 2 scallions, roots discarded, finely minced


  1. Combine all horseradish cream ingredients; refrigerate. Tie filet in 4-5 places with butcher’s twine so the filet cooks evenly and maintains its shape. Preheat oven to 250°.
  2. Season filet with salt and pepper. Mix mustard, vinegar, and oil and rub mixture all over filet. Mix thyme, rosemary, and scallions together on a plate and roll tenderloin in mixture, coating filet.
  3. Place filet on lined sheet tray in oven, setting oven-safe thermometer to go off at 130-1350 (for medium rare), or 75-90 minutes. Remove filet from oven, loosely tent it with foil, and allow to rest 25-30 minutes. Remove twine, slice, and serve with horseradish cream.
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