Roast Tenderloin of Beef with Horseradish Sauce
Servings
8servings
Servings
8servings
Ingredients
Beef Tenderloin
Horseradish Sauce
Instructions
  1. Pre-heat the oven to 400 degrees. Take the beef out and let it sit at room temperature for at least 30 minutes. Generously coat the beef with salt and pepper. Heat a metal sheet tray (or oven safe pan). When tray is hot add the butter. When the butter is almost melted, remove the tray and roll the beef in butter carefully and thoroughly, and put the tray back in the oven. Turn the beef over after 5-7 minutes.
  2. Use your thermometer to take the internal temperature in several places. This is the only way not to overcook your meat! When the thermometer reads 120 degrees the beef is rare, and at 130 it’s medium rare. Continue to cook it until the thermometer reads 140 degrees for medium. Let it rest for 5-10 minutes on a bed of fresh herbs and lightly cover with foil. The temperature will continue to rise a little more. Cut the strings and slice to desired thickness.
  3. To make the horseradish sauce, whisk all the ingredients together in a small bowl. Season with salt and freshly ground black pepper. Yields 2 cups and can be made 2 days ahead, cover and chill in the refrigerator.