Festive Beef Tenderloin Recipes

Steps:

• Stir mustard, horseradish, basil, thyme, tarragon, and black pepper together in a small bowl; spread evenly over one side and around the edges of the steaks. Wrap steaks individually with plastic wrap and refrigerate 1 to 24 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil and set a roasting rack into the dish.
• Remove steak from plastic wrap; season with salt. Put steaks onto the roasting rack.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Steps:

• Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
• Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
• In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
• Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
• In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.