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
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 tablespoon ground fennel
1 tablespoon minced thyme leaves
One 3 1/2-pound center-cut beef tenderloin roast, tied
1 cup buttermilk
1/2 cup mayonnaise
2 tablespoons freshly grated horseradish, plus more for serving
How to Make It
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.
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.
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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