Beef Tenderloin with Horseradish Sauce

By Beefman-2

Ingredients

• 1/2 c Heavy cream; whipped
• HORSERADISH SAUCE
• 1 ts Salt
• TEN DERLOIN
• 1 tb olive oil
• 1 ts Salt
• 3 tb horseradish; Prepared
• 5 lb beef; (up to 5.1/2 lb) trimmed
• 5 ts Lemon juice, fresh
• 2 tb black pepper; Crushed
• 1/2 c Parsley leaves; firmly packd
• 1 c Sour cream

Details

Servings 12
Cooking time 60mins
Adapted from bigoven.com

Preparation

Step 1

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" on Feb 7, 1998