Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce

FOR THE SAUCE

FOR THE BEEF

• 1

  Tuck the tail of the tenderloin under and tie the roast.

• 2

  Combine 1 tablespoon salt, 1 tablespoon pepper and sugar in a small bowl and rub the mixture all over the tenderloin. Transfer the tenderloin to a wire rack set on a rimmed baking sheet and let stand at room temperature for 2 hours.

• 3

  Meanwhile, pulse the bread in the food processor to fine crumbs. Transfer the crumbs to a medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup Parmesan, and 2 tablespoons oil until evenly combined. Wipe out the food processor and process the remaining 6 tablespoons parsley, 2 tablespoons thyme, remaining 3/4 cup cheese, 4 tablespoons oil and garlic to a smooth paste. Transfer the paste to a small bowl.

• 4

  Adjust the oven rack to the upper-middle position and heat the oven to 400 degrees. Roast the tenderloin 20 minutes and remove from the oven. Using scissors, cut and remove the twine. Coat the tenderloin with the herb paste followed by the crumb topping. Roast until and instant thermometer inserted into the thickest part of the meat registers about 125 degrees for medium-rare and the topping is golden brown, 20 to 25 minutes. (if the topping browns before the meat reaches the preferred internal temperature, cover loosely with foil for the balance of the roasting time; remove the foil while the roast rests). Let the roast rest, uncovered, on wire rack for 30 minutes. Transfer to a cutting board and carve. Serve accompanied by the sauce.