Beef: 2 T. dried rosemary, crumbled 3 T. cracked black pepper 1/4 c. soy sauce 4 T. butter, softened (not melted) 1 small garlic clove, crushed 2 beef tenderloins (3 to 4 # when trimmed)
Sauce: 1 1/4 c. mayonnaise 1 1/2 c. sour cream 1/2 c. horseradish 1/4 c. capers, drained Freshly ground pepper
Combine first 5 ingredients to make a paste. Rub paste on all sides of beef. Refrigerate 1 to 2 hours. Remove and let come to room temperature. Grill over charcoal approximately 40 minutes. (Meat thermometer will register 140º for rare.)
Sauce: Combine mayo and next 4 ingredients. Chill. Serve with sliced beef tenderloin.
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