Beef Tenderloin with Herb-Horseradish Crust and Red Wine Pan Sauce Recipe | Wolf Gourmet

Ingredients

• 2 garlic cloves, 1 minced and 1 smashed
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 (3-pound) beef tenderloin, trimmed of fat and silver skin and tied with butcher’s twine
• 1 small yellow onion, thinly sliced
• 1 medium carrot, thinly sliced
• 6 tablespoons store-bought grated white horseradish, rinsed and squeezed dry
• 2 tablespoons plain bread crumbs
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh parsley
• ½ teaspoon kosher salt
• 2 cups low-sodium beef broth
• 1 cup dry red wine
• 2 teaspoons unsalted butter, softened