Cold Roasted Tenderloin Of Beef With Creamy Horseradish Sauce Recipes

ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Let beef remain at room temperature for one hour prior to cooking.
• Rub with oil, salt and fresh cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides just to brown, about 1 minute per side.
• Arrange on a rack over a rimmed baking sheet or roasting pan. Transfer to a 325 F (160 C) oven and roast until meat thermometer registers 145 F (63 C) for medium rare, about 30 to 40 minutes. Transfer to a cutting board to rest for 15 minutes while making the sauce; internal temperature will go up 5 F (3 C) in this time.
• In skillet, melt butter over medium-high heat. Cook shallots until tender and golden, about 8 minutes. Stir in mustard and horseradish, salt and pepper. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 minutes. Stir in cream and bring to boil, cook until it starts to thicken, about 5 minutes. Whisk in chives and serve immediately with sliced beef and preferred sides.

COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat oven to 500°.
• Combine the first 6 ingredients in a small bowl; rub mixture over beef.
• Place beef in a large roasting pan.
• Bake for 10 minutes.
• Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.
• Remove from oven, and cool until room temperature (1 hour).
• Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
• Wrap beef in plastic wrap; chill overnight.
• Cut roast into 1/2-inch slices; arrange slices on a serving platter.
• Garnish, if desired, with rosemary sprigs.
• Serve with Creamy Horseradish Sauce.

BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
• Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
• Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
• Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.

ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat oven to 500 degrees.
• Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
• Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
• Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
• Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
• While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
• Serve the beef tenderloin with the sauce.