Ingredients

• 4 tablespoons Carapelli Premium 100% Italian Extra-Virgin Olive Oil) , divided
• 4 cloves garlic , minced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1.5 teaspoons coarse sea salt or kosher salt , divided
• 0.5 teaspoons freshly ground black pepper
• 1 , 2 pound
• 0.5 cups sour cream
• 3 tablespoons prepared horseradish

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 2 tablespoons olive oil, garlic, thyme, rosemary, 1 teaspoon salt, and black pepper in a small bowl; set aside.
3. 3 Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Add tenderloin; cook until well-browned, 2 to 3 minutes. Flip tenderloin; turn off heat. Spread garlic-herb oil evenly over top and sides of tenderloin.
4. 4 Cook in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (50 degrees C), 25 to 30 minutes. Transfer tenderloin to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F (54 degrees C) for medium-rare.)
5. 5 Meanwhile, combine sour cream, horseradish, remaining 1 tablespoon oil, and remaining ½ teaspoon salt in a small bowl; chill until ready to serve.
6. 6 Carve tenderloin crosswise into ½-inch thick slices; serve with horseradish sauce.

Nutrition per serving