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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Jane's Roasted Beef Tenderloin Recipe

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This recipe for Jane's Roasted Beef Tenderloin is from The Prucha Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 large beef tenderloin (about 5 lbs.) or cut into 2 smaller ones
extra virgin olive oil for drizzling
1/2 c.(or to taste) Montreal Steak Seasoning
Meat thermometer (must have)

Horseradish Cream Sauce:

2 c. sour cream
1/4-1/2 cup prepared horseradish
2 T. Dijon mustard
30 fresh chives chopped
salt and pepper to taste

Preheat oven to 450 degrees.

Arrange tenderloin(s) on a roasting pan or cookie sheet. Drizzle EVOO over tenderloins and sprinkle steak seasoning all over beef and pat down to make sure it sticks .

Cook for 15 min. at 450 degrees, then turn oven down to 350 degrees for 30 minutes or until meat thermometer inserted in beef reads 140 degrees. Let rest 15 minutes before slicing.

Note: this recipe varies greatly depending on the size of your tenderloin. If you have questions, ask Jane




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