Preparation Method
- Season the tenderloin: Adjust the oven rack to the highest position and set the oven to BROIL/HI. In a small bowl, stir together the minced garlic, thyme, rosemary, 1 tablespoon of the oil, the salt, and pepper. Rub the tenderloin with the herb mixture and set aside while the oven heats up.
- Make the horseradish crust: In a medium bowl, stir together the ingredients for the horseradish crust and set aside.
- Broil the tenderloin: Toss the onion, carrot, and smashed garlic clove with the remaining 1 teaspoon olive oil in the Wolf Gourmet baking pan. Nestle the tenderloin directly onto the baking pan. Broil the tenderloin until it begins to brown, about 10 minutes.
- Remove the pan from the oven. Adjust the oven rack to the middle position and set the oven to CONVECTION/ROAST 425°F. Press the horseradish mixture evenly over the top. Insert the temperature probe into one end of the tenderloin so that it runs horizontally. Place the pan in the oven and insert the probe’s plug into the oven jack. Set the probe temperature to 125°F (for medium-rare), and roast until the probe temperature chime sounds, about 15 minutes. Remove the probe, then transfer the tenderloin to a cutting board and loosely tent with foil for 15 minutes.
- Make the red wine jus: Adjust the oven rack to the highest position and set the oven to BROIL/HI. Pour the broth and wine over the roasted vegetables. Place the pan in the oven and simmer until the liquid is reduced slightly, about 10 minutes. Strain the jus through a fine-mesh sieve set over a small bowl (discard the vegetables) and whisk in the softened butter.
- Cut and remove the twine (if the crust is disturbed, use a spoon to press it back in place) and cut the tenderloin crosswise into ¼-inch slices. Serve with the jus.
Variations
CRISPY MUSTARD CRUST
To make the crust, add 6 tablespoons panko to the plain bread crumbs (omit the horseradish). Increase the Dijon mustard to 3 tablespoons and add 2 tablespoons mayonnaise along with the mustard.
TENDERLOIN AU POIVRE
Omit the thyme and rosemary from the meat. Rub the 1 tablespoon olive oil, minced garlic, and salt all over the tenderloin. Substitute 2 tablespoons crushed black peppercorns for the ground black pepper and roll the tenderloin in the crushed peppercorns to coat on all sides. Omit the horseradish crust. Substitute ½ cup balsamic vinegar and 2 tablespoons pomegranate syrup for the red wine.
