Herbed Beef Tenderloin With Horseradish Sauce - cooking recipe
Ingredients
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4 1/2 lbs beef tenderloin
2 tbsp butter
1/2 cup brandy
1 cup fresh flat-leaf parsley, finely chopped, plus additional, for garnish
None None FOR THE HORSERADISH SAUCE
1 small cucumber, peeled and finely diced
2 tsp chopped fresh tarragon
1/2 cup light sour cream
1/4 cup grated horseradish
1 tbsp white wine vinegar or lemon juice
2 tbsp snipped fresh chives
Preparation
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Preheat the oven to 425\u00b0F. Trim beef and tie into a neat shape with string. Season beef. Melt butter in a heavy, ovenproof skillet on high heat. Cook beef for 6 mins, turning, until browned. Add brandy and 1/4 cup water.
Transfer skillet to oven. Roast for 25 mins, basting frequently. Remove from oven; cool slightly. Place on a piece of foil. Sprinkle with parsley and roll to coat. Set aside at room temperature for up to 2 hours.
For the horseradish sauce, combine cucumber, tarragon, sour cream and horseradish in a medium bowl. Add vinegar or lemon juice to taste. Stir in chives.
Slice beef and arrange on a platter. Garnish with additional parsley. Serve with horseradish sauce.
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