6tbsp Olive oil
2tsp. minced fresh thyme
2tsp. minced fresh rosemary
2tsp. minced fresh sage
2tsp. minced fresh flat-leaf parsley
2 garlic cloves
Sea salt and freshly ground pepper
1 beef tenderloin, about 4lb. (2kg)
3tbs. prepared horseradish, plus more, to taste

In a food processor, combine the oil, rosemary, thyme, sage, parsley, garlic and a large pinch each of salt and pepper. Pulse until the mixture is creamy and garlic is minced and blended into the oil. Place the beef tenderloin on the prepared backing sheet. Using a silicone spatula, rub the herb mixture over the entire surface of the meat. Roast until an instant-read thermometer inserted into the center of the meat registers 130oF (54oC) for medium-rare, 40 to 45 minutes, or until done to your liking. Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the tenderloin into slices and arrange on a platter. Serve with the horseradish.