Herb-Crusted Beef Tenderloin | Williams Sonoma

Ingredients

• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
• 2 tsp. minced fresh rosemary
• 2 tsp. minced fresh thyme
• 2 tsp. minced fresh sage
• 2 tsp. minced fresh flat-leaf parsley
• 2 garlic cloves
• Kosher salt and freshly ground pepper
• 1 beef tenderloin, about 4 lb. (2 kg)
• 1/2 cup (4 oz./125 g) crème fraîche
• 3 Tbs. prepared horseradish, plus more, to taste