"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Beef Tenderloin with Caper Horseradish Cream Recipe

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This recipe for Beef Tenderloin with Caper Horseradish Cream, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


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)

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 140 for rare.)

Sauce: Combine mayo and next 4 ingredients. Chill. Serve with
sliced beef tenderloin.

Number Of Servings:
Number Of Servings:
10 to 12




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