Beef Tidbits With Horseradish Sauce Recipes

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE

Steps:

• Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
• Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
• Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
• Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
• Serve with the sour cream-horseradish sauce.

BEEF TIDBITS WITH HORSERADISH SAUCE

Steps:

• Combine first 4 ingredients in a 1-gal. zip-top plastic bag; add roast, turning to coat. Seal and chill 2 hours or up to 24 hours, turning occasionally.
• Let roast stand at room temperature 30 minutes. Remove roast from marinade, discarding marinade. Place on a lightly greased wire rack in a roasting pan.
• Bake at 500° for 10 minutes; reduce oven temperature to 375°, and bake 50 minutes or until a meat thermometer inserted into thickest portion registers 135°.
• Cover loosely with foil, and let stand 10 minutes. Cut roast into thin slices; serve with rolls and Horseradish Sauce.