Ingredients Jump to Instructions ↓

  1. 1 (6 to 8 pound) beef tenderloin, peeled

  2. 1 carrot, thinly sliced

  3. 1 celery stalk, sliced

  4. 1 leek, thinly sliced

  5. 4 tablespoons butter - divided use Cream Horseradish Sauce:

  6. 1 tablespoon olive oil

  7. 3/4 pound bacon, cut in 1-inch pieces

  8. 1 clove garlic, finely minced

  9. 1/4 pound fresh mushrooms, sliced

  10. 1 1/2 cup sour cream

  11. 1 tablespoon grated onion

  12. 2 tablespoons prepared horseradish

  13. 1 teaspoon dried thyme

  14. 1 tablespoon fresh minced parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500°F (260°C). Saute tenderloin and vegetables in 2 tablespoons butter for 2 minutes. Place tenderloin in a shallow roasting pan. Dot with 2 tablespoons butter; top with vegetables. Roast in preheated oven for 6 to 10 minutes per pound or until meat thermometer reads five degrees below desired doneness; (135°F / 55°C for rare; 140°F / 60°C for medium rare; 155°F / 70°C for medium). Allow tenderloin to sit several minutes before slicing. Serve with cream horseradish sauce. For Cream Horseradish Sauce: In large skillet fry bacon until crisp; remove bacon; drain on paper towels and crumble; set aside. Drain all but 3 tablespoons fat from skillet. Saute garlic and mushrooms in fat until mushrooms have released their liquid and softened, about 15 minutes. Stir in sour cream, horseradish, onion, and thyme; heat but do not boil. Remove from heat and stir in the crumbled bacon, any pan juices from tenderloin, and parsley. Serve with the tenderloin.


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