Ingredients
4 tbsp rice bran oil, divided
4 cloves garlic, minced
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tsp salt, divided
½ tsp SIDS CRAZY SALT
½ tsp fresh ground black pepper
1 kg centre cut beef tenderloin
½ cup sour cream
3 tbsp prepared horseradish
Directions
Preheat oven to 190oC. Combine garlic, thyme, rosemary, pepper, ½ tsp salt, 2 tbsp oil and SIDS CRAZY SALT then set aside.
Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast and cook 2-3 minutes until well browned. Turn roast over then turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
Transfer skillet to oven and bake 45 minutes. Transfer roast to a carving board, tent with foil and let stand 10 minutes. (Internal temperature will rise to 54oC for medium-rare).
Meanwhile, combine remaining oil, sour cream, prepared horseradish and remaining salt then chill until serving time.
Carve roast crosswise into ½ inch thick slices and place on warmed serving plates.
Serve with sauce.
