Holiday Beef Tenderloin with Horseradish Cream

1 whole beef tenderloin, about 5 pounds

2 tablespoons olive oil

Rub

2 tablespoons kosher salt

1 tablespoon coarsely ground black pepper

½ teaspoon minced garlic

½ teaspoon cayenne pepper

Horseradish cream

1 pint heavy cream

1-2 tablespoons refrigerated, white prepared horseradish (not horseradish cream)

½ lemon, juiced

Fine-grain sea salt

Dinner rolls

Remove the meat from the refrigerator and let come to room temperature, about 1 hour.

When the meat is ready, use paper towels to dry it. Brush the meat all over with a thin coat of olive oil. Set aside.

Heat a grill to high.

To prepare the rub: In a small bowl mix together the salt, pepper, garlic and cayenne. Sprinkle the rub evenly over the tenderloin.

Place the tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, reduce one side of the grill to medium and the other side to the lowest possible heat. Set the meat over the cooler side and grill for another 30-40 minutes for medium-rare, or until a thermometer inserted at the thickest spot reads 130 degrees.

Alternatively, the tenderloin can be seared in a large skillet on the stovetop, then set on a rack over a rimmed baking sheet and roasted at 350 degrees.

When the tenderloin is done, transfer it to a platter, cover with foil and let rest for 15 minutes.

While the beef rests, pour the cream into a large stainless steel bowl. Using an electric mixer, whip the cream on high until it forms soft peaks. Add 1 to 2 tablespoons of prepared horseradish. Taste and adjust, adding more horseradish if you like it stronger. Season to taste with lemon juice and salt.

Thinly slice the beef and serve with horseradish cream and dinner rolls.

Serves 20.

@Recipe nutrition:Nutrition values per serving (not including roll): 380 calories, 31 g fat (14 g saturated), 1 g carbohydrates, 0 fiber, 23 g protein, 105 mg cholesterol, 650 mg sodium.

Elizabeth Karmel for the Associated Press