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ROAST BEEF TENDERLOIN WITH HORSERADISH CREME FRAICHE Recipe

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This recipe for ROAST BEEF TENDERLOIN WITH HORSERADISH CREME FRAICHE is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BEEF


1/2 cup Dijon mustard
1/2 cup dry red wine

2 tablespoons fresh chopped rosemary leaves
1 tablespoon minced garlic

1/4 cup minced shallots

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

1 center-cut beef tenderloin (about 2 pounds)

HORSERADISH CREME FRAlCHE

1 cup Creme Fraiche or sour cream
2 teaspoons Worcestershire sauce
1/4 cup grated fresh horseradish or prepared horseradish to taste
1/4 teaspoon Tabasco sauce, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Directions:
Directions:
1. Marinate the beef: Combine the mustard, wine, rosemary, garlic, shallots, pepper, and olive oil in a small bowl; whisk together. Place the beef in a shallow baking dish and rub with the marinade to coat thoroughly. Cover and refrigerate for 2 hours or up to overnight.
2. Preheat the oven to 450°F.
3. Prepare the Horseradish Creme Fraiche: Whisk together the creme fraiche, Worcestershire, horseradish. Tabasco, pepper, and salt in a small bowl. Cover and chill. (The sauce can be made up to 3 days in advance.)
4. Place the beef on a rack set in a roasting pan. Roast in the middle of the oven until medium-rare, 35 to 40 minutes. An instant-read thermometer should read 135°F when inserted in the middle of the roast. Let meat rest for 10 minutes.
5. Thinly slice the beef across the grain; serve with the chilled Horseradish Creme Fraiche.

 

 

 

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