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Tenderloin with Horseradish Cream

 

Tenderloin with Horseradish Cream

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Preparation time: 30 min.

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Cooking time: 30 min.

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Ideal condiment: baby carrots

Shopping List

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beef tenderloin, horseradish, whipping cream

Food items that are probably in your frig!

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oil, vinegar, salt

Ingredients

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1 whole beef tenderloin (about 4 pounds)

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1/4 cup vegetable oil

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3/4 whipping cream

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4 tablespoons prepares horseradish

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2 tablespoons white wine vinegar

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1/2 teaspoon salt

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Serves 4

Step 1

Remove beef from refrigerator 15 minutes before cooking. Preheat oven to 450˚F. Place beef on a rack in a shallow roasting pan; tuck thin end under foe even thickness during cooking.

Step 2

Brush beef with oil. Cook until a meat thermometer registers 140° F for medium, about 30 minutes. Remove beef from oven. Let stand for 10 minutes.

Step 3

Meanwhile, whip cream until stiff. Stir in horseradish, vinegar and salt.

Step 4

Slice beef. Arrange on a serving platter. Top with horseradish cream.

Desfrute su comida! www.SouthwestCuisine.com

Pre - Prepared Items for even Faster Serving Times

This recipe is as good cold as it is hot. Prepare both beef and cream sauce 1 day ahead. Chill for an elegant picnic or alfresco luncheon.

 Money Savers

Get some perfect filet mignon steaks- and save a few dollars-by trimming the end of the beef tenderloin. Cut into the desired thickness and freeze the filets for a future meal.

Serving Variation

For a pretty touch, add 1 tablespoon chopped fresh chives to the horseradish cream.

 Enjoy this great steak on a summer or fall day. A great addition to a cooks repertoire to a fast in house recipe, to make your family happy and there tummies full. Make a tossed salad for added roughage to the meal, flavor with your families favorite salad dressing. French fires or baked potato wedges make a great addition to this savory steak dish and will add a filling side dish to this recipe.

 
Southwest Cuisine
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Copyright © 2000.
Last edited Thursday May 29, 2008

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