Horseradish Sauce For Beef Tenderloin Recipes

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

HORSERADISH-ENCRUSTED BEEF TENDERLOIN

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.

ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat oven to 500 degrees.
• Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
• Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
• Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
• Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
• While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
• Serve the beef tenderloin with the sauce.

HORSERADISH SAUCE RECIPE

Steps:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 425°. Line a rimmed baking sheet with foil; place a wire rack on top.
• Place beef on rack. In a small bowl, stir together butter and garlic. Rub mixture all over beef, and sprinkle with salt and peppercorns.
• Bake until a meat thermometer inserted in thickest portion registers 135° for medium-rare, 25 to 35 minutes, or desired doneness. Cover loosely with foil, and let stand for 15 minutes before slicing.
• In a small bowl, stir together sour cream and horseradish; top with chives. Serve sauce with beef. Garnish with garlic and rosemary, if desired.

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.

GRILLED TENDERLOIN OF BEEF WITH HORSERADISH SAUCE

Steps:

• Take the olive oil, fresh herbs, garlic and puree in a food processor to a paste.
• Whisk in black pepper.
• Coat Tenderloin on all sides, wrap in plastic wrap and refrigerate for 48 hours.
• Remove marinated beef 2 hours before cooking.
• Oil your grill grid and over medium high heat sear the beef.
• Sprinkle with salt.
• Remove from grill and place a pan soaked with hickory chips on a lower rack or place coals around it.
• Place Tenderloin of Beef on a rack above chips on medium heat.
• 45 minutes to 1 hour for rare, 1 hour 30 minutes to 45 minutes for medium.
• Horseradish Sauce: Whisk together all ingredients and chill-make the day before if you can.