Beef Tenderloin

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Christmas tenderloin

**adapted from barefoot contessa**

1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied

6 tablespoons (3/4 stick) unsalted butter, melted

Kosher salt and freshly ground black pepper

1 1/2 cups good mayonnaise

1/3 cup sour cream

3 tablespoons Dijon mustard

1 1/2 tablespoons whole-grain mustard

1 tablespoon prepared horseradish

A few notes on making this:

Filet is a bit expensive, but it really is so special and there is nothing like it for Christmas dinner.
It’s very easy to cook, but you really have to watch how long it’s in the oven because you don’t want it to overcook.
Serve this with a salad and potatoes and it’s a perfect Christmas meal.

Directions:

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper.
Sear tenderloin in sauté pan on all sides until brown
Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with fleur de sel, and place on a platter. Serve warm, with sauce on the side.