Beef Tenderloin with Horseradish Mushrooms

In small bowl stir together all marinade ingredients. Place meat in a shallow dish and pour over top. Cover and marinade about 8 hours in fridge, turning several times. Remove meat fro fridge 30 minutes before cooking.

Preheat oven to 425’ F. Remove meat from marinade, reserving marinade, and place on rack in roasting pan or on broiler pan. Lay strips of bacon on top

Roast until meat thermometer reads 150’F for medium-rare or 160’F for medium, about 1 hour and 15 mins. During cooking, baste several times with reserved marinade.

Remove from oven and let stand 10 mins before slicing. Arrange slices on warm platter and garnish with Horseradish Mushrooms and parsley

Horseradish Mushrooms:

20 Fresh white mushrooms of uniform size

Vegetable Oil

1/2 cup sour cream

1Tbsp prepared horseradish

2 tsp Dijon mustard

Paprika, topping

Method:

Preheat oven to 350” F. Twist stems from mushrooms to remove. Discard stems or save for other purposes. Rub all surfaces of mushrooms generously with oil and place hollow side up on baking sheet.

In a small bowl whisk together sour cream, horseradish, and Dijon mustard. Using a teaspoon fill each cap with equal amount of sour cream mixture. Sprinkle with paprika.

Bake until tender and juicy, 12-15 minutes. Serve immediately