Garlicky Beef Tenderloin With Orange Horseradish Sauce

• Produce

  • 1 Garlic clove, fat
  • 1/2 Orange, zest of
  • 1 tsp Rosemary, Fresh

• Condiments

  • 1/4 cup Horseradish, white

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 cups Creme fraiche

• Other

  • (4-pound beef tenderloin, trimmed and tied

Found on cooking.nytimes.com