Peppered Beef Tenderloin w/Roasted Potatoes & Creamy Horseradish Sauce
sally heflebower
Makes a delicious and easy dinner or buffet style.
ingredients
- 3 to 4 lbs beef tenderloin roast
- 2 lbs. small new red potatoes
- 4 small onions, cut lengthwise into quarters
- 1 tbsp olive oil
- salt & pepper to taste
- 1/2 cup chopped fresh parsley
- 2 tbsp Dijon mustard
directions
- 1
Heat oven to 425
- 2
1.Combine seasoning ingredients spread on beef roast.
- 3
Place roast on rack in shallow pan.
- 4
Do not had water or cover
- 5
2.In large bowl, combine potatoes, onions and oil: seasonings (parsley). Toss to coat. Arrange vegetables on rack around roast. Roast beef and veggies for 35 minutes.
- 6
Turn vegetables half way through cooking.
- 7
Meanwhile, prepare Creamy Horseradish Sauce
- 8
May have to return veggies to oven when beef is done.
notes
My friend Connie Wallace from Easton, MD gave me recipe
Source: sally heflebower
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