Beef Tenderloin With Horseradish Sauce |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep. Ingredients:
1 cup sour cream |
1/4 cup mayonnaise |
5 tablespoons prepared horseradish |
4 tablespoons dijon mustard |
2 tablespoons chopped fresh parsley |
2 tablespoons worcestershire sauce |
1 teaspoon crushed dried rosemary |
1/2 teaspoon kosher salt |
1/2 teaspoon cracked peppercorn (medley of black, white, green, pink, etc.) |
1 (4 lb) beef tenderloin, tied and trimmed |
Directions:
1. Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
2. Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
3. Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
4. Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.
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