Beef Tenderloin with Cream Horseradish Sauce
Roasted beef tenderloin served with a cream horseradish sauce with bacon and mushrooms.
1 (6 to 8 pound) beef tenderloin, peeled
1 carrot, thinly sliced
1 celery stalk, sliced
1 leek, thinly sliced
4 tablespoons butter - divided use
Cream Horseradish Sauce:
1 tablespoon olive oil
3/4 pound bacon, cut in 1-inch pieces
1 clove garlic, finely minced
1/4 pound fresh mushrooms, sliced
1 1/2 cup sour cream
1 tablespoon grated onion
2 tablespoons prepared horseradish
1 teaspoon dried thyme
1 tablespoon fresh minced parsley
- Preheat oven to 500°F (260°C).
- Sauté tenderloin and vegetables in 2 tablespoons butter for 2 minutes.
- Place tenderloin in a shallow roasting pan. Dot with 2 tablespoons butter; top with vegetables. Roast in preheated oven for 6 to 10 minutes per pound or until meat thermometer reads five degrees below desired doneness; (135°F - 55°C for rare; 140°F - 60°C for medium rare; 155°F - 70°C for medium).
- Allow tenderloin to sit several minutes before slicing. Serve with cream horseradish sauce.
- For Cream Horseradish Sauce: In large skillet fry bacon until crisp; remove bacon; drain on paper towels and crumble; set aside.
- Drain all but 3 tablespoons fat from skillet. Sauté garlic and mushrooms in fat until mushrooms have released their liquid and softened, about 15 minutes.
- Stir in sour cream, horseradish, onion, and thyme; heat but do not boil. Remove from heat and stir in the crumbled bacon, any pan juices from tenderloin, and parsley. Serve with the tenderloin.
Makes 6 to 8 servings.