Fillet Of Beef With Horseradish Sauce

By á-170456

Ingredients

• BEEF RUB:
• 8 pounds beef tenderloin - (to 10)
• 1 tablespoon Tabasco sauce
• Beef Rub (see below)
• 1/4 cup olive oil
• Horseradish Sauce (see recipe)
• 2 tablespoons sweet paprika
• 1 tablespoon garlic powder
• 1 tablespoon coarsely-ground black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon nutmeg

Details

Servings 8

Preparation

Step 1

Combine the Beef Rub ingredients in a small bowl and mix well.

Trim all the fat from the tenderloin and slice off the silver skin. Fold the thin end under so the tenderloin is the same thickness on both ends. Tie the tenderloin with butcher's twine every 2 to 3 inches (or have your butcher do it). Rub the meat with the Tabasco and dry rub and refrigerate for 24 hours.

Preheat the grill to a medium heat.

Thread the beef with a long skewer from a rotisserie and secure with the forks. Place the meat on the grill and baste with olive oil. Cook 35 to 40 minutes or until desired doneness. Remove and let the meat rest 10 minutes before slicing. Serve with Horseradish Sauce.

This recipe yields 8 to 10 servings.