CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Cold Tenderloin of Beef with Horseradish Cream from Mary Chairs

Ingredients

  • 3 to 4 lb. beef tenderloin
  • 1 Tbsp. butter
  • 1/2 tsp. thyme
  • salt and pepper (to taste)
  • 3/4 cup heavy cream
  • 1/4 tsp. salt
  • 2 Tbsp. horseradish

Directions

Preheat oven to 450 degrees. Place meat on rack in a baking pan. Rub with butter and sprinkle with thyme, salt and pepper. Bake until thermometer inserted into the center of the meat reads 120 degrees for rare (about 35 minutes) or 130-140 degrees for medium-rare (about 45 min). Remove from oven and cool to room temperature. Refrigerate if making ahead of time. Prior to serving time, cut into thin slices. To make the accompanying sauce, beat the cream with 1/4 teaspoon salt until barely thickened. Fold in horseradish.

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