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Horseradish-Crusted Beef Tenderloin Recipe

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This recipe for Horseradish-Crusted Beef Tenderloin, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Madsen

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbl. prepared horseradish
1 Tbl. extra-virign olive oil
1 Tsp. Dijon mustard
2 Lbs. trimmer beef tenderloin, center cut (Kitchen string to tie)
1 tsp. kosher salt
2 tsp. fresh ground pepper

Horseradish Sauce: (Combine well and chill - Can be refrigerated up to 3 days)
cups reduced-fat sour cream
⅓ cup prepared horseradish
1 tsp. kosher salt
1 tsp.freshly ground pepper

Directions:
Directions:
Preheat oven to 400F. Combine horseradish, oil and mustard in a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture.
Tie with kitchen string in 3 places. Transfer to a small roasting pan. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140F for medium-rare, 35 to 45 minutes.
Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.


Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep 15 minutes/1 Hour 15 Minutes Cooking Time

 

 

 

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