Abby Hocking
Active Time
45 MIN
Total Time
2 HR 30 MIN
Serves : 8

Grilled beef tenderloin is delightful eaten hot, but it’s also perfect for refrigerating and serving nice and cold on a hot day. Food & Wine’s Justin Chapple likes it best eaten with a cool, creamy horseradish-spiked buttermilk sauce. Slideshow: More Beef Recipes

How to Make It

Step 1    

In a small bowl, whisk the oil, garlic, fennel, thyme, 1 tablespoon of salt and 2 teaspoons of pepper. Rub the paste over the beef and bring to room temperature, 1 hour. 

Step 2    

Light a grill. Grill the roast over moderate heat, turning often, until charred and an instant-read thermometer inserted in the thickest part registers 118°, 35 to 40 minutes. Transfer to a carving board, tent with foil and let cool for 30 minutes. Wrap the roast tightly in foil and let cool completely, then refrigerate overnight. 

Step 3    

In a bowl, whisk the buttermilk, mayonnaise and the 2 tablespoons of horseradish. Season with salt and pepper. Carve the roast into 1/4-inch-thick slices and serve cold with the buttermilk sauce and more freshly grated horseradish. 

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