Beef Tenderloin With Mustard-horseradish Cream Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Beef tenderloin, 5 to 7 lb,
-or facsimile,
-trimmed,
1/2 cup: Liquid smoke,
3 tbsp: Olive oil,
Cracked pepper,
1 tbsp: Garlic powder,
1/4 cup: Margarine, melted, optional
1 tbsp: Lawrys Seasoned Salt,
MUSTARD-HORSERADISH SAUCE
1 cup: Whipping cream,
1/4 cup: Horseradish, white, bottled
1/4 cup: Mustard,
Juice of 1/2 lemon,
Directions:
Rub the beef with oil, then rub in garlic powder and seasoned salt.
Pour liquid smoke evely over top and finish with a grind of pepper.
Cover and refrigerate for at least 12 hours(to marinade-I guess you
can cheat...). To cook, preheat oven to 375. Remove beef from
marinade and place in roasting pan. If desired, pour melted
margarine over tender. Roast uncovered for 40 minutes, or until a
meat thermometer inserted at thickest point of meat registers 140 F.
Turn the meat once while cooking. Remove from oven and allow to stand
about 10 minutes. Cut into slices. Makes 8 to 10 servings. Serve with
Mustard-horseradish cream sauce.
SAUCE DIRECTIONS:
In a small bowl, whip until stiff. Fold in remaining ingredients and
mix. Refrigerate until serving time.
Submitted By FLORENCE THOMPSON On 02-20-95
Source from luhu.jp
Pour liquid smoke evely over top and finish with a grind of pepper.
Cover and refrigerate for at least 12 hours(to marinade-I guess you
can cheat...). To cook, preheat oven to 375. Remove beef from
marinade and place in roasting pan. If desired, pour melted
margarine over tender. Roast uncovered for 40 minutes, or until a
meat thermometer inserted at thickest point of meat registers 140 F.
Turn the meat once while cooking. Remove from oven and allow to stand
about 10 minutes. Cut into slices. Makes 8 to 10 servings. Serve with
Mustard-horseradish cream sauce.
SAUCE DIRECTIONS:
In a small bowl, whip until stiff. Fold in remaining ingredients and
mix. Refrigerate until serving time.
Submitted By FLORENCE THOMPSON On 02-20-95
Source from luhu.jp
Tags
Main dish