Beef tenderloin will be your ally if you’re looking to make your holiday dinner both exceptional and simple. Yes, I know it may be expensive and I know it may be a little intimidating to cook because you’re scared you will ruin it by not cooking it to the right doneness, but honestly I think I can calm any of your worries here with this easy to follow recipe.

The one thing you will absolutely need by your side (in your hand actually) to assure this is an instant reading thermometer. Believe me, this little gadget will ease your worries and boost your confidence. They are available at most kitchen stores. What it does is register the temperature of what you’re cooking when you poke it in it, taking the mystery and anxiety of whether you have cooked the beef to your desired doneness away. I prefer to cook beef tenderloin to medium rare. So I want my thermometer to read 130 degrees F. when I insert it in the thickest part of the meat. Remember, too, that you want to allow time for the beef to “rest” at least 10-15 minutes after you remove it from the oven as this will keep the juices in the meat and not running out onto the cutting board when you slice it. Keep in mind, the interior of the beef will still increase in temperature about 5 degrees F. after it is removed from the oven.

Herb Roasted Beef Tenderloin with Horseradish Sauce

makes 6-8 servings

3-4 pounds beef tenderloin roast, trimmed and tied

kosher salt

fresh ground black pepper

2 Tablespoons softened butter

1-1/2 tablespoons chopped fresh rosemary (2 teaspoons dried can be substituted)

1-1/2 tablespoons chopped fresh thyme leaves (2 teaspoons dried can be substituted)

Horseradish sauce*

Remove beef from refrigerator and allow sitting at room temperature 20-30 minutes before roasting.

Preheat oven to 425 degrees F.

Put beef on a rack in roasting pan; sprinkle with salt and pepper. Spread butter evenly over beef; sprinkle rosemary and thyme on beef (over butter) lightly pressing to beef.

Put beef in oven; roast for 15 minutes, then turn heat down to 375 degrees F. and roast until cooked to desired doneness, about 30-35 minutes longer (or 45-50 minutes total cooking time) for medium rare (instant reading thermometer inserted in center of beef should read 130 degrees F.). Remove from oven; cover lightly with foil and allow to “rest” 10-15 minutes before slicing.

To serve, slice beef into desired slice thickness. Serve with Horseradish sauce.

*Horseradish Sauce: Stir together 1-1/2 cups sour cream (light sour cream can be used), 1/3 cup prepared horseradish, 2 tablespoons chopped parsley and fresh ground black pepper, to taste.  Makes 1-1/2 cups.