Beef Tenderloin with Horseradish Sauce

This receipt is almost fool proof. I have prepared it for a number of dinner

parties over the years and it has never failed me. If you have never

trimmed a tenderloin just find a YouTube video before you start. Enjoy.

1 whole beef tenderloin (usually 4 ½ to 6 ½ pounds)

Note: If you buy the tenderloin vacuumed packed; remove all the outside fat by hand.

Using a sharp boning knife, completely clean the filet of remaining fat. Remove the

chain muscle (the long piece of meat along the filet) and reserve it. Insert knife under

the silver-skin, (the white connective tissue that covers the muscle) pull one end of the

silver skin and scrape it away from the meat. Fold the tail of the tenderloin under to

make size more uniform. Tie the tucked tail to the body with butcher twine.

Extra virgin olive oil

1 tbsp. black pepper

1 tbsp. sea salt

1 tbsp. garlic powder

1 cup whipping cream or sour cream (personal taste)

White horseradish

Horseradish sauce:

Mix the horseradish into either the sour cream or the whipped cream until

you achieve the desired taste. Set aside covered in the refrigerator until

ready to serve.

Tenderloin:

1. Remove the tenderloin from the refrigerator for approximately 45

minutes before cooking to allow it to come to room temperature.

2. Set oven to 500 degrees

3. Mix the pepper, salt and garlic powder in a small bowl.

4. Place the tenderloin on a cooking sheet and rub the entire tenderloin

with Extra Virgin Olive Oil.

5. With your fingers sprinkle the mixture over the entire tenderloin.

6. Place the tenderloin in the oven cook for 20 minutes at 500 degrees

7. After 20 minutes reduced the heat to 350 degrees and cook for an

additional 15 minutes.

8. Check the temperature of the meat with a meat thermometer, either

remove or continue to cook to desired temperature:

a. Rare 110 degrees to 115 degrees

b. Medium Rare 120 degrees to 125 degrees

c. Medium 130 degrees to 140 degrees

d. Medium Well 145 degrees to 155 degrees

e. Well over 160 degrees

9. Remove the tenderloin from the oven and let rest for approximately

15 minutes. The temperature of the tenderloin will rise 5 to 10

degrees during resting period. Slice to desired thickness and serve.