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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Tenderloin with Horseradish Whip Recipe

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This recipe for Beef Tenderloin with Horseradish Whip is from Joan & Donna's Favourites, 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:  
1 - 2 1/2 lb beef tenderloin
1 med onion quartered
1 cup marsala wine or dry sherry
2 egg yokes beaten
2 tbsp prepared horseradish
1 tb water
1 tb butter
1/2 tsp sugar
dash of salt
1 14 oz can artichokes drained
1/2 cup whipping cream
Directions:
Directions:
Marinate beef, wine and onions in a plastic bag overnight. In a small saucepan combine egg yolks, water, butter, sugar and salt. Cook over low heat 2 minutes or until sauce is thickened. Remove from heat. Beat cream until soft peaks form and fold in cooled horseradish mixture. Chill. Before roasting meat, drain and pat dry. Place meat on rack in shallow pan with artichokes. Roast uncovered 425ºF for 45 minutes or until temp reaches 135. Let stand 15 minutes before serving.

 

 

 

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