| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats, Beef | 12 | Servings | |
INGREDIENTS
| 1 | c | Sour cream |
| 1/2 | c | Parsley leaves; firmly packd |
| 3 | tb | Prepared horseradish |
| 5 | ts | Lemon juice; fresh |
| 1 | ts | Salt |
| 1/2 | c | Heavy cream; whipped |
| 5 | lb | To 5.1/2 lb. trimmed beef tenderloin |
| 1 | tb | Olive oil |
| 1 | ts | Salt |
| 2 | tb | Crushed black pepper |
INSTRUCTIONS
HORSERADISH SAUCE TENDERLOIN 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 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 7, 1998
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”