Fav. new beef recipe

Every few years, I go in with my friend, Connie, on an "all-but-organic" beef from a local farm. She is a trained chef, so knows all the ins-and-outs of butchering, and I just get the wonderful, grass-fed end product.

So, tonight, I opened my first package of the new beef, and whipped it up with this great recipe, accompanied with simple mashed potatoes and steamed broccoli.

Give it a try...it's very simple prep, and very satisfying. Everyone in our house cleaned their plates tonight.

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Beef tenderloin with fresh herbs and horseradish (from Everyday Food, Dec. '08)

Serves 10 - Prep time: 15 min - Total time: 1 1/4 hour + marinating time

1/4 C olive oil

1/2 C prepared white horseradish, squeezed dry

3 Tb. grainy mustard (I use Zatarain's)

2 garlic cloves

1 beef tenderloin, trimmed (about 4 lbs)

Coarse salt and ground pepper

2 Tb fresh rosemary, chopped

2 Tb fresh thyme, chopped

1) In a large bowl, stir together oil, horseradish, mustard and garlic. Place beef in bowl and cost with paste. Cover and refrigerate 6 hours to overnight

2) Preheat oven to 500 deg. Line a large rimmed baking sheet with alum. foil.

3) Transfer beef to prepared sheet and season all over with 2 Tb salt, 1 tsp pepper, and fresh herbs.

4) Roast until an instant-read thermometer inserted in thickest part of beef registers 125 deg (40-42 minutes) for med.-rare. Tent beef with foil and let rest for 15 min (up to 2 hours). Slice just before serving.

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Happy eating!