Tenderlon Roast with Horseradish Cream Sauce

This tenderloin roast is amazingly tender, and the creamy horseradish sauce adds the perfect tang to each beefy bite.

Cook: 1 hr 15 min | Yield: 6 servings as an entree; 30 servings as an appetizer

Ingredients

• 1 (5 pound) Certified Angus Beef® tenderloin
• 3/4 cup sour cream
• 1/4 cup prepared horseradish
• 2 tablespoons minced fresh chives
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon cracked black pepper
• 2 French baguettes
• 1/4 cup olive oil
• Kosher salt and cracked black pepper to taste

Instructions

1. Mix together sour cream, horseradish, chives, juice and 1/4 teaspoon cracked pepper; cover and chill.
2. Season tenderloin generously with salt and pepper and roast at 350 degrees F for 30 minutes.
3. Reduce temperature to 325 degrees F and roast for 45 minutes or to desired doneness.
4. Remove from oven and let rest for 10 to 15 minutes before slicing.
5. For an entrée, cut into 2 1/2 inch slices for 6 to 7 ounce servings.
6. Serve with horseradish sauce.
7. For an appetizer, cover roasted tenderloin with plastic wrap and cool completely in refrigerator.
8. Cut into 1/4 inch slices and serve with French bread and horseradish sauce.

Attribution

Recipe and photo used with permission from: Certified Angus Beef