Beef Tenderloin with Cream Horseradish Sauce
Ingredients:
- 1 (6 to 8 lbs) beef tenderloin, peeled
- 1 carrot, thinly sliced
- 1 celery stalk, sliced
- 1 leek, thinly sliced
- 4 Tbsp butter, divided use
- Cream Horseradish Sauce (recipe follows)
Preparation:
Preheat oven to 500° F.
Saute tenderloin and vegetables in 2 Tbsp butter for 2 minutes.
Place tenderloin in a shallow roasting pan. Dot with 2 Tbsp butter; top with vegetables. Roast in preheated oven for 6 to 10 minutes per lbs or until meat thermometer reads five° below desired doneness.
Allow tenderloin to sit several minutes before slicing. Serve with cream horseradish sauce.
Cream Horseradish Sauce Ingredients:
- 1 Tbsp olive oil
- 3/4 lbs bacon, cut in 1-inch pieces
- 1 clove garlic, finely minced
- 1/4 lbs fresh mushrooms, sliced
- 1 1/2 cup sour cream
- 1 Tbsp grated onion
- 2 Tbsp prepared horseradish
- 1 tsp dried thyme
- 1 Tbsp fresh minced parsley
Preparation:
In large skillet fry bacon until crisp; remove bacon; drain on paper towels and crumble; set aside.
Drain all but 3 Tbsp fat from skillet. Saute garlic and mushrooms in fat until mushrooms have released their liquid and softened, about 15 minutes.
Stir in sour cream, horseradish, onion, and thyme; heat but do not boil. Remove from heat and stir in the crumbled bacon, any pan juices from tenderloin, and parsley. Serve with the tenderloin.
Servings: 4 Print This Page
