| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Meats | 12 | Servings | |
INGREDIENTS
| 1 | c | Sour cream |
| 1/2 | c | Parsley leaves, firmly packd |
| 3 | T | Prepared horseradish |
| 5 | t | Lemon juice, fresh |
| 1 | t | Salt |
| 1/2 | c | Heavy cream, whipped |
| 5 | lb | To 5.1/2 lb. trimmed beef |
| tenderloin | ||
| 1 | T | Olive oil |
| 1 | t | Salt |
| 2 | T | Crushed black pepper |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 170
Total Fat: 18.9g
Cholesterol: 74.2mg
Sodium: 1159.8mg
Potassium: 383.8mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 17.7g