Beef Tenderloin with Horseradish Cream Sauce
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Beef tenderloin is a dinner party staple for me. While it is expensive, it’s pretty fool proof and always delicious. Serve it with either the Horseradish Cream Sauce or Blue Cheese butter. Tthe butter freezes beautifully. Wrap securely in plastic wrap then a Ziploc. Slice off pieces as needed. Serve with meats, fish, breads or use to flavor rice, vegetables or sauces. The tenderloin can be seared ahead. Refrigerate. Just before roasting, bring back to room temperature before proceeding as directed.
Tip: Bring the meat to room temperature before cooking. Start in a very hot oven; immediately reduce the heat. There will be carry over cooking, so take it out before it’s reached the done-ness you want. Always let it rest before carving, allowing the juices to settle back into the meat.
Serve it with a glass of Pinot Noir.
Reprinted with Permission from Amy’s Table: Food for Family and Friends (Orange Frazer Press, Wilmington, OH $22.95)”
Directions
Preheat oven to 500ºF.
Rub the tenderloin with olive oil; season generously with salt and pepper.
Heat oil in large, heavy skillet over high heat. Add beef; sear until brown on all sides, about 5 minutes total.
Transfer beef to a rimmed baking sheet. Rub all over with 1 tablespoon Dijon mustard.
Place in oven; immediately reduce heat to 350°F. To end up with perfectly medium rare beef, roast until thermometer inserted into center of beef registers 120-125°F, about 35 minutes.
Transfer beef to cutting board; tent with foil and let rest 10 minutes before slicing.
To Serve: Slice and serve with Horseradish Cream Sauce or Blue Cheese Butter.
Horseradish Cream Sauce
Makes about 1 ½ cups
In a medium mixing bowl whisk together all sauce ingredients. Taste; season with salt and pepper. Thin with a little heavy cream if needed. Chill until ready to serve.
Blue Cheese Butter
Makes about ½ cup
In a medium mixing bowl combine all the ingredients. Transfer mixture to the center of a piece of parchment paper or plastic wrap. Fold one edge of the paper over the butter. Roll back and forth to create a log shape. Twist the ends of the paper; refrigerate until firm. Slice into coins. Top slices of beef tenderloin or grilled steak with a coin of butter.
| Yield: | Serves 6 |
|---|
What's Needed:
4 pound beef tenderloin, trimmed ( I recommend Certified Angus Beef brand beef tenderloin,available at Meijer)
Olive oil
Salt and pepper
1 tablespoon Dijon mustard
Horseradish Cream Sauce
1 cup sour cream
1/3 cup prepared horseradish (not horseradish sauce)
2 teaspoons Dijon mustard
1 tablespoon finely minced shallot
1 tablespoon finely minced fresh chives
1 teaspoon lemon juice
Heavy cream as needed
Salt and pepper to taste
Blue Cheese Butter
1 stick unsalted butter, at room temperature
¼ cup crumbled blue cheese, at room temperature
2 green onions, thinly sliced
1 teaspoon cracked black pepper
Recipe brought
to you by Amy Tobin
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Dole
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Certified Angus Beef 167 x 167
