Beef tenderloin with mustard-horseradish cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef tenderloin, 5 to 7 lb, trimmed | |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Garlic powder |
| 1 | tablespoon | Lawry's Seasoned Salt |
| 1 | cup | Whipping cream |
| ¼ | cup | Mustard or facsimile |
| ½ | cup | Liquid smoke |
| Cracked pepper | ||
| ¼ | cup | Margarine, melted (optional) |
| ¼ | cup | Horseradish, white, bottled |
| Juice of 1/2 lemon | ||
Directions
MUSTARD-HORSERADISH SAUCE
Rub the beef with oil, then rub in garlic powder and seasoned salt.
Pour liquid smoke evely over top and finish with a grind of pepper.
Cover and refrigerate for at least 12 hours(to marinade-I guess you can cheat...). To cook, preheat oven to 375. Remove beef from marinade and place in roasting pan. If desired, pour melted margarine over tender. Roast uncovered for 40 minutes, or until a meat thermometer inserted at thickest point of meat registers 140 F.
Turn the meat once while cooking. Remove from oven and allow to stand about 10 minutes. Cut into slices. Makes 8 to 10 servings. Serve with Mustard-horseradish cream sauce.
SAUCE DIRECTIONS:
In a small bowl, whip until stiff. Fold in remaining ingredients and mix. Refrigerate until serving time.
Submitted By FLORENCE THOMPSON On 02-20-95