Beef Tenderloin with Cream Horseradish Sauce

  • 1 (6 to 8 lbs) beef tenderloin, peeled
  • 1 carrot, thinly sliced
  • 1 celery stalk, sliced
  • 1 leek, thinly sliced
  • 4 Tbsp butter, divided use
  • Cream Horseradish Sauce (recipe follows)
Cream Horseradish Sauce Ingredients:
  • 1 Tbsp olive oil
  • 3/4 lbs bacon, cut in 1-inch pieces
  • 1 clove garlic, finely minced
  • 1/4 lbs fresh mushrooms, sliced
  • 1 1/2 cup sour cream
  • 1 Tbsp grated onion
  • 2 Tbsp prepared horseradish
  • 1 tsp dried thyme
  • 1 Tbsp fresh minced parsley image placeholder

Preheat oven to 500° F.

Sauté tenderloin and vegetables in 2 Tbsp butter for 2 minutes.

Place tenderloin in a shallow roasting pan. Dot with 2 Tbsp butter; top with vegetables. Roast in preheated oven for 6 to 10 minutes per lbs or until meat thermometer reads five° below desired doneness.

Allow tenderloin to sit several minutes before slicing. Serve with cream horseradish sauce.

Sauce Preparation:

In large skillet fry bacon until crisp; remove bacon; drain on paper towels and crumble; set aside.

Drain all but 3 Tbsp fat from skillet. Sauté garlic and mushrooms in fat until mushrooms have released their liquid and softened, about 15 minutes.

Stir in sour cream, horseradish, onion, and thyme; heat but do not boil. Remove from heat and stir in the crumbled bacon, any pan juices from tenderloin, and parsley. Serve with the tenderloin.

Servings: 4
Submitted by: Recipe Group Member