准备

制作酱汁

• 脉冲葱和莳萝在食品加工机中，直到切碎。加入橄榄油，辣根，伍斯特郡酱，柠檬汁，1/2茶匙。盐和1/2茶匙。胡椒和脉冲直到混合。
• Transfer to a bowl, stir in the sour cream, and then fold in the egg. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, lemon juice, or Worcestershire.

煮牛肉

• 折叠脊肉下面的较薄端，以产生均匀厚的烤肉;用麻线保护。用1汤匙擦拭牛肉。盐。用屠夫纸或塑料包装包裹，将其放在盘子或镶边烘烤板上，并冷藏至少2小时。
• 从冰箱中取出牛肉，在烘烤前坐下约一小时。同时，将齿条放在烤箱的中心并将烤箱加热至475°F。
• 在一个小碗里，结合芥末，伍斯特郡酱，大蒜，蜂蜜，酱油，百里香和少量佩戴的辣椒;搁置。
• 如果需要，使用2燃烧器在中高温下加热防火烘烤盘。加油，旋转锅外衣，然后加入牛肉。煮，用钳子转动，直到各方都在褐色，总共约12分钟。转移到切菜板;擦掉锅。
• Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest. If serving at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours.

提前提示

The sauce can be made up to 2 days ahead and refrigerated. Let it sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.

脊肉可以捆绑并盐盐，未来2天;将其包裹在冰箱或冰箱中的塑料。

脊肉可以用塑料包装烹饪，冷却和冷藏，长达24小时。