| 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
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