Beef Tenderloin with
Mustard Horseradish Cream Sauce
- Beef Tenderloin (about 4 lbs.)
- 2 cloves of garlic, thinly slivered
- 1 to 2 tablespoons olive oil
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- Coarse salt to taste
- Mustard Horseradish Cream Sauce (see recipe below)
Preheat the oven to 425 degrees. Using the tip of a sharp knife, cut slits all over the tenderloin and insert garlic slivers into them.
Brush the tenderloin with olive oil and rub it all over with the pepper and thyme. Sprinkle with salt. Place the tenderloin on a rack in a shallow roasting pan like this one and roast it for 15 minutes.
Reduce the oven temperature to 350 degrees and roast for 20 minutes for medium-rare; roast 5 minutes longer for medium. Let the tenderloin rest for 15 minutes before carving into 1/2 inch slices.
Use an electric knife to make carving a breeze. Arrange the tenderloin on a white platter and place some romaine lettuce leaves around the edge to really show off this dish. The handles on the platter are especially helpful when carrying to the table.
Serve with the sauce below.
Mustard Cream Sauce
- 1/3 cup Dijon mustard
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup well drained prepared white horseradish
Whisk all the sauce ingredients together in a small bowl. Refrigerate, covered, until ready to use. Makes about 1 1/4 cups. You may want to double the recipe if you like a lot of sauce like I do. Serves 8-10.
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