Christmas Beef Tenderloin

If the tenderloin is not already trimmed and twined, prepare the meat by tucking under any thin ends (so meat is uniform in its depth), and wrap string around the meat about every 2 to 3 inches, knot the string at each end.

Peel garlic and flatten with the side of the knife blade. In a large bowl, mix together olive oil, salt, pepper, vinegar, mustard, garlic, bay leaves, thyme, rosemary, and honey. Add meat and mix. Cover bowl with plastic wrap, and marinate for 1 hour.

Get vegetables ready for baking. Line with parchment paper a 26" x 18" baking sheet with rim. Wash Brussel sprouts and cut them in half. Wash carrots, then cut tops off carrots and slice diagonally. Spread the vegetables out on the parchment paper. Drizzle with olive oil, and sprinkle with salt. Remove leaves off stem of the rosemary and thyme, and spread over vegetables. Drizzle vinegar over vegetables, and then mix the ingredients with hands. Spread out the vegetables so they lay evenly on the pan. Wait to bake along with the meat.

Preheat oven to 400°F / 205°C.

Take another 26" x 18" baking sheet pan with rim and line with parchment paper. Remove meat from the marinade and discard marinade. Place the meat on the parchment paper. Prepare the rosemary topping by destemming the rosemary and chopping, and then place in small bowl. Peel garlic clove, then using a garlic press, press the garlic into the bowl. Add honey and stir well. Place mixture over the meat. Bake at 400°F / 205°C for about 30 minutes or until the temperature reaches 125°F / 52°C for rare, 145°F / 63°C for medium, or 160°F / 71°C for well done, and bake the vegetables for 25 minutes on the lower oven rack.

While the meat is cooking, make the horseradish sauce. Grate horseradish in a medium bowl. Add yogurt, sour cream, lemon juice, and salt; whisk together.

Remove the vegetables from oven and top with walnuts and cranberries. Remove the meat from the oven, and let rest for 5-10 minutes. Slice tenderloin, and serve the yogurt sauce on the side.