Roast Beef Tenderloin with Horseradish-Chive Sauce
Elizabeth Gray
Bon Apetit January 1992
ingredients
- 2 3-lb beef tenderloins
- 2 tablespoons dried rosemary, crumbled
- 3 tablespoons cracked black pepper
- 2 tablespoons granulated garlic
- 1/4 cup soy sauce
- 1/4 cup unsalted butter, softened
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- 1 1/2 cups Mayo
- 1 1/2 cups sour cream
- 1/2 cups chopped fresh chives/or spring onions
- 1/4 cup prepared horseradish
directions
- 1
Roast Beef Tenderloin
- 2
*Rub beef with rosemary pepper and garlic. Place in Cooler for at least one hour, but can leave longer. Take out and rub with butter and soy sauce. Let set for one hour. Preheat oven to 500 degrees. Place beef on roasting rack in pan. Roast for 15 minutes to seal in flavor. Reduce oven to 400 degrees, and cook until thickest part registers 120 degrees for rare, about 40 minutes. Let beef stand for about 20 minutes before slicing.
- 3
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- 4
Horseradish Chive Sauce
- 5
*Combine Mayo,sour cream,chopped fresh chives/or spring onions, and
- 6
prepared horseradish in a bowl. Season with fresh ground pepper.
Source: Bon Apetit
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