Recipe - Beef Tenderloin With Horseradish Sauce

HORSERADISH SAUCE
1 cup Sour cream
One half cup Parsley leaves; firmly packd
3 tablespoon Prepared horseradish
5 teaspoon Lemon juice; fresh
1 teaspoon Salt
One half cup Heavy cream; whipped

TENDERLOIN
5 pound To 5.One half lb. trimmed beef
tenderloin
1 tablespoon Olive oil
1 teaspoon Salt
2 tablespoon Crushed black pepper

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 medrare. 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 MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Feb 7, 1998