New Recipes for a New Year

Monday, October 18, 2010

Beef Tenderloin

Ingredients
Congratulations to Chris!

5-6 lbs beef tenderloin
(buy as a roast, not filet mignons)
1 1/2 TBS Kosher Salt
1TBS Freshly Ground Pepper
2 TBS Olive Oil

Preparation

Preheat oven to 450 degrees.  Rub tenderloin with salt and pepper.  Place a large roast pan over high heat and add the olive oil.  When very hot, sear the meat on all sides, turning often.  Insert meat thermometer.  Set a roasting rack in the roasting pan and place bee on the rack.  Roast in the ovenfor 15-20 minutes or until 110 degrees on the meat thermometer for rare beef (120 degrees for medium rare beef).  Allow the tenderloin to rest for 10 minutes before slicing.  Serve with Horseradish Sauce (see below).

Horseradish Sauce

1 cup whipped cream
3 tablespoons white horseradish, grated (from a jar is fine)
1 teaspoon Dijon mustard.

Whip cream until it forms peaks.  Fold horseradish and mustard into whipped cream.  Serve with beef.