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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

08 - Pepper - Tenderloin w/ Horseradish Recipe

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This recipe for 08 - Pepper - Tenderloin w/ Horseradish is from The Cook Family Cookbook Project, 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:  
2 fillets of beef tenderloin (each about 3 lb)
2 cups (16 fl oz) dry red wine
1/2 cup (4 fl oz) vegetable oil
2 garlic cloves, crushed
2 bay leaves
1 onion, chopped
cracked black peppercorns

Horseradish mayonnaise:
1/4 cup (2 oz) butter, melted
3/4 cup (6 fl oz) mayonnaise
2 tablespoons sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/2 cup (1/2 oz) chopped chives
Directions:
Directions:
Preheat oven to 350º F.

Tie the beef with string and place in a shallow dish,. Add red wine, oil, garlic, bay leaves, and onion; leave to marinate for several hours. Pour off 2 cups (16 fl oz) of the marinade and discard. Place beef in the oven with remaining marinade and bake for about 20 minutes or unitl cooked as desired. Allow to cool to room temperature, remove string and roll meat in cracked peppercorns.

Comine all mayonnaise ingredients and mix well. At serving time, slice beef and serve with mayonnaise.

 

 

 

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