Tenderloin Roast with Horseradish Sauce
Preparation: 0 min.
Cooking: 90 min.
Total: 90 min.
- 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.