Tenderloin Roast with Horseradish Sauce

Preparation:  0 min. Cooking: 90 min. Total: 90 min.
Recipe photo
  • 5 Lb beef tenderloin roast
  • 6 Fl Oz sour cream
  • 4 Tbsp prepared horseradish
  • 2 Tbsp minced fresh chives
  • 2 tsp fresh lemon juice
  • 1/4 tsp cracked black pepper
  • 2 French baguettes
  • 4 Tbsp olive oil
  • Kosher salt and freshly ground black pepper , to taste
Mix together sour cream, horseradish, chives, juice and 1/4 normal tsp cracked pepper; cover and chill.

Season tenderloin generously with salt and pepper and roast at 350 ℉ for 30 minutes. Reduce temperature to 325 ℉ and roast for 45 minutes or to desired doneness.

Remove from oven and let rest 10-15 minutes before slicing. For an entrée, cut into 2.5 inch slices. Serve with horseradish sauce.

For and appetizer, cover roasted tenderloin with plastic wrap and cool completely in refrigerator. Cut into 1/4 inch slices and serve with French bread and horseradish sauce.
Calories
1600 Cal
Fat
110 g
Carbs
50 g
Protein
100 g
Fiber
2.4 g
Sugar
3 g
Cholesterol
340 mg
Sodium
800 mg


Nutrients

Fiber     2.4 g
Fat     110 g
Sugar     3 g
Carbs     50 g
Protein     100 g
Calories     1600 Cal

Fats

Fat, Poly     5.8 g
Fat, Mono     49 g
Fat, Sat     44 g
Fat, Trans     0 g
Fat, Percent     62 %

Vitamins

Vitamin, K     8.7 mcg     7.3 %
Vitamin, A     230 IU     7.7 %
Vitamin, B12     9.3 mcg     390 %
Niacin     15 mg     95 %
Riboflavin     1.3 mg     98 %
Vitamin, C     4.3 mg     4.8 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1 mg     65 %
Vitamin, E     1.6 mg     11 %
Panto, Acid     1.3 mg     27 %
Choline     19 mg     3.4 %
Thiamin     0.7 mg     56 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     880 mg     130 %
Magnesium     110 mg     27 %
Copper     0.6 mcg     65 %
Fluoride     0 mcg     0.8 %
Zinc     16 mg     150 %
Cholesterol     340 mg     5.3 %
Sodium     800 mg     53 %
Selenium     110 mcg     200 %
Manganese     0.5 mg     7.3 %
Potassium     1400 mg     30 %
Iron     15 mg     180 %