Beef Tenderloin with Pickled Jalapeño Sour Cream

TIP: You can replace the jalapeños in the sour cream mixture with an equal amount of prepared horseradish if you prefer a more traditional pairing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Marinate the beef tenderloin: Pour the soy sauce, Worcestershire sauce, jalapeño brine, and steak seasoning in a large zip-top plastic bag. Add the tenderloin, squeeze out the air, and close tightly. Refrigerate for at least 8 hours, preferably overnight. Turn the bag from time to time to help the roast marinate evenly.

Step 2

2. Remove the tenderloin from the bag and discard the marinade. Blot the roast dry with paper towels and let stand at room temperature for 1 hour.

Step 3

3. Meanwhile, make the pickled jalapeño sour cream: In a small bowl, stir together the sour cream, jalapeños, and salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving.

Step 4

4. Position a rack in the middle of the oven and preheat the oven to 500°F. Line a baking sheet with foil.

Step 5

5. Place the tenderloin on the lined baking sheet and spread the butter over the top.

Step 6

6. Roast for 9 to 11 minutes (3 minutes per pound). Turn off the oven. Leave the roast in the oven for 20 minutes for medium-rare (125°F on an instant-read thermometer) or 25 minutes for medium (130°F on an instant-read thermometer). Do not open the oven door.

Step 7

7. Transfer to a cutting board and let rest for 15 minutes before slicing.

Step 8

8. Tightly wrap leftover beef in plastic and store in the refrigerator for up to 3 days. Leftover cooked beef makes delicious cold sandwiches. Store leftover jalapeño cream in a covered container in the refrigerator for up to 3 days.