Beef Tenderloin / Horseradish Sauce

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Beef Tenderloin

I usually make beef tenderloin for very special occasions, as it is quite expensive.  This was served for our Christmas celebration this year.  Delicious!

  • 1 (3 to 4 lb.) beef tenderloin, membrane already removed
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons sugar
  • 1/4 cup olive oil, minus 1 tablespoon for later
  • 1 tablespoon bacon grease
  • 1 tablespoon butter

Preheat oven to 450 degrees.

In a medium bowl, combine salt, pepper, sugar and olive oil minus the 1 tablespoon.  Add the bacon grease and set aside.

Heat a heavy skillet over very high heat.  Add the butter and 1 tablespoon olive oil.  When very hot, brown the tenderloin on each side for 1 to 2 minutes.

Place the meat on a baking pan with a rack.  Pour the seasoning mixture on the roast and rub it around and into the meat.  Put the pan into the oven and roast for 15 to 20 minutes or until it registers 120 to 125 degrees.  Check with thermometer inserted into the thickest part of the meat.  Take out of oven at 120 to 125 degrees and cover with foil and let sit 10 to 15 minutes.  It will cook more after it sits.  This is for medium rare meat.  If you want medium doneness, take out of the oven after it registers 130 to 135 degrees on the oven thermometer.  Let it sit the same amount of time.

6 to 8 servings.

horseradishsauce

Horseradish Sauce

  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Mix everything together and refrigerate until serving time.

“Listening may be the most loving and Christlike thing you do today.”

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