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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 My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessen Gregory
Added: Wednesday, September 12, 2007


2.5 lb beef tenderloin
1 med onion quartered
1 tbsp prepared horseradish
1 tbsp butter
dash salt
1/2 C heavy cream
1 C Marsala Wine or Dry Sherry
2 egg yolks, beaten
1 tbsp water
1/2 t sugar
14-oz can of artichokes drained

Marinate beef, wine, onions in a plastic bag overnight. In a small saucepan, combine egg yolks, horseradish, water, butter, sugar and salt. Cook over low heat for 2 minutes (or until thick). Remove from heat. Beat cream until soft peaks form and fold into horseradish mixture. Chill in refridge. Before roasting meat, drain and pat dry. Place meat on rack in shallow pan with artichokes. Roast uncovered 425 for 45 minutes or until temp of roast reaches 135. Let stand 15 minutes before serving.




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