Beef Tenderloin With Crust Of Horseradish

1. 1

   Preheat oven at 450 degrees.

2. 2

   Prepare tenderloin by folding in small end of tenderloin, about four inches and tying with butcher's string. Place in flat roasting pan, lightly greased or covered with foil.

3. 3

   Rub all sides of tenderloin with olive oil. Sprinkle with salt & pepper.

4. 4

   Open both jars of horseradish reserve 2 TBSP in a small bowl for sauce. Spoon remaining horseradish and cover entire top. Horseradish should be 1/4 inch thick.

5. 5

   Place tenderloin in the oven and roast for 45 minutes. Crust will turn dark brown and crusty. Remove tenderloin and let sit for 30 minutes before removing to a meat platter. Slice the roast at least 1/2 inch thick. Combine the sour cream and the remaining horseradish until well blended. Roast may be served warm or room temperature. Spoon dollop of sauce beside each slice of tenderloin.

* Per serving · 4 servings · Values may vary.

No additional tips available.