Prep Time:10 minutes
Marinate Time:30+ minutes
Bake Time:50 to 60 minutes
Makes:8 to 10 servings

A great dish for a special occasion.

Beef Tenderloin with Horseradish Cream Sauce

INGREDIENTS

Horseradish Cream Sauce
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon Durkee® Parsley Flakes
beef tenderloin
1 tablespoon Durkee® Rosemary Leaf
1 tablespoon Durkee® Whole Black Peppercorns
2 teaspoons Durkee® Thyme Leaf
1 teaspoon Durkee® Whole Allspice
1 (4-pound) whole beef tenderloin roast, well trimmed

DIRECTIONS

Combine sauce ingredients in small bowl; mix well.  Cover and refrigerate 30 minutes or overnight.

Combine rosemary, black pepper, thyme and allspice in small food processor or coffee grinder.  Process until fine.  Press evenly onto surface of roast.  Place roast on rack in shallow roasting pan.

Roast at 425°F for 50 to 60 minutes for medium-rare doneness.  Remove roast when meat thermometer registers 135°F for medium rare.  Transfer to carving board; tent loosely with aluminum foil and let stand 10 minutes.  Carve crosswise into slices.  Serve with horseradish cream sauce.
1-800-247-5251
Prep Time:10 minutes
Marinate Time:30+ minutes
Bake Time:50 to 60 minutes
Makes:8 to 10 servings

A great dish for a special occasion.

Beef Tenderloin with Horseradish Cream Sauce

INGREDIENTS

Horseradish Cream Sauce
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon Durkee® Parsley Flakes
beef tenderloin
1 tablespoon Durkee® Rosemary Leaf
1 tablespoon Durkee® Whole Black Peppercorns
2 teaspoons Durkee® Thyme Leaf
1 teaspoon Durkee® Whole Allspice
1 (4-pound) whole beef tenderloin roast, well trimmed

DIRECTIONS

Combine sauce ingredients in small bowl; mix well.  Cover and refrigerate 30 minutes or overnight.

Combine rosemary, black pepper, thyme and allspice in small food processor or coffee grinder.  Process until fine.  Press evenly onto surface of roast.  Place roast on rack in shallow roasting pan.

Roast at 425°F for 50 to 60 minutes for medium-rare doneness.  Remove roast when meat thermometer registers 135°F for medium rare.  Transfer to carving board; tent loosely with aluminum foil and let stand 10 minutes.  Carve crosswise into slices.  Serve with horseradish cream sauce.