Beef Tenderloin With Horseradish Sauce

Name: Beef Tenderloin With Horseradish Sauce
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 236.59 ml sour cream; 59.14 ml mayonnaise; 73.94 ml prepared horseradish; 59.16 ml Dijon mustard; 29.58 ml chopped fresh parsley; 29.58 ml Worcestershire sauce; 4.92 ml crushed dried rosemary; 2.46 ml kosher salt; 2.46 ml cracked peppercorn (medley of black, white, green, pink, etc.); 1814.36 g beef tenderloin, tied and trimmed

Submitted by JackieOhNo!

"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."

Download

Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 12

ingredients

236.59 ml sour cream
59.14 ml mayonnaise
73.94 ml prepared horseradish
59.16 ml Dijon mustard
29.58 ml chopped fresh parsley
29.58 ml Worcestershire sauce
4.92 ml crushed dried rosemary
2.46 ml kosher salt
2.46 ml cracked peppercorn (medley of black, white, green, pink, etc.)
1814.36 g beef tenderloin, tied and trimmed

directions

Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
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.
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.
Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

View Full Profile