Beef Tenderloin with Horseradish Cream
A whole beef tenderloin, or filet mignon as it is commonly called, is the perfect dish for the holidays! But most people are intimidated by the even the thought of cooking such an expensive piece of meat. But it’s easier than you think. Try my recipe for Beef Tenderloin with Horseradish Cream
1 – 3 to 5 pound Beef Tenderloin
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon black pepper
1 tablespoons olive oil
6-8 pieces of Kitchen twine
1 quart heavy cream
3 table spoons horseradish (or to taste)
Pinch black pepper
Preheat oven to 300 degrees.
Trim tenderloin of any excess fat and silver skin. Combine salt, pepper and baking soda in a small bowl. Rub seasoning all over the beef and allow beef to rest for 1 hour. After one hour, tie the meat with the twine, spacing each piece 1-2 inches apart, brush with the olive oil. Place on sheet pan with a rack. Place roast in oven and cook until internal temperature of 120 degrees for rare or 130 degrees for medium rare – approximately 15 minutes per pound.
In a saucepan, bring the heavy cream to a full boil, then reduce to a simmer uncovered. Let simmer, stirring occasionally, until the cream is reduced and thickened. This will take at least 30 minutes. Add horseradish and pepper, allow to sit.
When the meat is ready, remove from oven and rest, covered loosely with foil, for 20 minutes. Once rested, remove the kitchen twine and slice in 1/2 thick slices and serve with the horseradish sauce.