Beef Tenderloin With Horseradish Sauce

Ingredients

HORSERADISH SAUCE 1 cup sour cream 1/2 cup parsley leaves, firmly packd 3 tbsp prepared horseradish 5 tsp lemon juice, fresh 1 tsp salt 1/2 cup heavy cream, whipped TENDERLOIN 5 lb to 5.1/2 lb. trimmed beef tenderloi, n 1 tbsp olive oil 1 tsp salt 2 tbsp crushed black pepper	Advertisements

Preparation
 
Make sauce - puree sour cream, parsley, horseradish, lemon juice, and
salt in food processor. Transfer to bowl. Fold in whipped cream.
Chill up to 4 hours.

Remove beef from frig 1 hr. before roasting. Preheat oven to 450~.
Place beef in foil lined pan. Combine oil and salt; brush over beef.
Rub all over with crushed pepper. Roast 35 to 40 mins., until meat
thermometer reaches 130~ for med-rare. Let stand 15 min. or up to 2
hrs. before slicing.

Slice beef and arrange on platter. Serve warm or at room temp with
Horseradish Sauce.

Source: LHJ (12/94) :: MM by Sue Woodward

 

 
Servings: 12

 

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