Roast Beef Tenderloin with Creamy Horseradish Sauce

Roast Beef Tenderloin with Creamy Horseradish SauceSunday dinner is sinfully delicious when this perfect roast is enrobed in a decadent cream sauce. Just try to stop at one serving.

3 lb Ontario beef tenderloin, trimmed and tied at regular intervals 1.5 kg
1 tbsp olive oil 15 mL
1 tsp each coarse salt and fresh cracked pepper 5 mL
1 tbsp butter 15 mL
1/2 cup minced shallots 125 mL
1 tbsp grainy mustard 15 mL
1 tbsp prepared hot horseradish 15 mL
1/4 tsp each salt and fresh cracked pepper 1 mL
1/2 cup beef broth 125 mL
1 cup heavy cream 250 mL
1 tbsp chopped fresh chives 15 mL

Let beef remain at room temperature for one hour prior to cooking.

Rub with oil, salt and fresh cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides just to brown, about 1 minute per side.

Arrange on a rack over a rimmed baking sheet or roasting pan. Transfer to a 325 F (160 C) oven and roast until meat thermometer registers 145 F (63 C) for medium rare, about 30 to 40 minutes. Transfer to a cutting board to rest for 15 minutes while making the sauce; internal temperature will go up 5 F (3 C) in this time.

In skillet, melt butter over medium-high heat. Cook shallots until tender and golden, about 8 minutes. Stir in mustard and horseradish, salt and pepper. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 minutes. Stir in cream and bring to boil, cook until it starts to thicken, about 5 minutes. Whisk in chives and serve immediately with sliced beef and preferred sides.

Makes 8 servings.

Chef’s tip: It is recommended to sear this lean cut of meat on the outside before slow roasting to retain the moisture. Be sure to completely rest the roast before slicing; this will keep the juices locked in and keep the meat tender.

PER SERVING: about 340 cal, 34 g pro, 22 g total fat (11 g sat fat), 3 g carb, 0 g fibre, 140 mg chol, 460 mg sodium. %RDI: iron 25%, calcium 2%, vit A 15%, vit C 2%.

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