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August 8, 2011
Tenderloin with Horseradish Cream
Beef from the Oven
Prep time:
30 minutesCooking time:
30 minutes“Get some perfect filet mignon steaks-and save a few dollars-by trimming the thin end of the beef tenderloin. Cut into the desired thickness and freeze the filets for a future meal.”
Ingredients
Serves 4
- 1 whole beef tenderloin (about 4 pounds)
- 1/4 cup vegetable oil
- 3/4 cup whipping cream
- 4 tablespoons prepared horseradish
- 2 tablespoons white-wine vinegar
- 1/2 teaspoon salt
Directions
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 for even thickness during cooking.
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.
3
Meanwhile, whip cream until stiff. Stir in horseradish, vinegar and salt.
4
Slice beef. Arrange on a serving platter. Top with horseradish cream.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
When time is really tight, mix 2 to 3 tablespoons horse-radish with 1 cup sour cream for a quick accompaniment for the beef tenderloin.
Great Pairings
Beer-Baked Potatoes
If nonalcoholic dark beer is not available at the local grocery store or is priced beyond your budget, you can substitute 1/2 cup chicken broth. The potatoes will turn out just as delicious.
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