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Beef Tenderloin with Horseradish Whip Recipe

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This recipe for Beef Tenderloin with Horseradish Whip, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Thursday, January 11, 2007


1- 2 1/2lb. beef tenderloin
l c. Marsala wine or dry sherry
1 med. onion, quartered.

2 egg yolks, beaten
2 tbl. prepared horseradish
1 tbl. water
1 tbl. butter
1/2 tsp. sugar
dash salt
1-14oz. can artichokes, drained
1/2 c. whipping cream

Marinate beef, wine, and onions in plastic bag, overnight.

In a small saucepan, combine egg yolks, horseradish, water, butter, sugar & salt. Cook over low heat 2 min. or until sauce is thickened. Remove from heat. Beat Cream unil soft peaks form and fold into horseradish mixture. Chill.

Before roasting meat, drain and pat dry. Place meat on rack in shallow pan with artichokes. Roast uncovered, 425 degrees for 45 min. or until temp. reaches 135 degrees. Let stand 15 min. before serving.




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