HORSERADISH SAUCE
1 cup Sour cream
1/2 cup Parsley leaves, firmly packd
3 tbsp Prepared horseradish
5 tsp Lemon juice, fresh
1 tsp Salt
1/2 cup Heavy cream, whipped
TENDERLOIN
5 lb To 5.1/2 lb. trimmed beef tenderloin
1 tbsp Olive oil
1 tsp Salt
2 tbsp Crushed black pepper
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Make sauce - puree sour cream, parsley, horseradish, lemon juice, and salt in food processor. Transfer to bowl. Fold in whipped cream. Chill up to 4 hours.
Remove beef from frig 1 hr. before roasting. Preheat oven to 450~. Place beef in foil lined pan. Combine oil and salt; brush over beef. Rub all over with crushed pepper. Roast 35 to 40 mins., until meat thermometer reaches 130~ for med-rare. Let stand 15 min. or up to 2 hrs. before slicing.
Slice beef and arrange on platter. Serve warm or at room temp with Horseradish Sauce.
Source: LHJ (12/94) :: MM by Sue Woodward Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 7, 1998
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