BEEF TENDERLOIN WITH SAUCE RECIPES

Name: Beef Tenderloin With Horseradish Sauce
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1 cup sour cream; 1/4 cup mayonnaise; 5 tablespoons prepared horseradish; 4 tablespoons Dijon mustard; 2 tablespoons chopped fresh parsley; 2 tablespoons Worcestershire sauce; 1 teaspoon crushed dried rosemary; 1/2 teaspoon kosher salt; 1/2 teaspoon cracked peppercorn (medley of black, white, green, pink, etc.); 1 (4 lb) beef tenderloin, tied and trimmed

BEEF TENDERLOIN WITH HORSERADISH SAUCE RECIPE - FOOD.COM

Beef Tenderloin With Horseradish Sauce Recipe - Food.com image

Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep.

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sour cream
1/4 cup mayonnaise
5 tablespoons prepared horseradish
4 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon crushed dried rosemary
1/2 teaspoon kosher salt
1/2 teaspoon cracked peppercorn (medley of black, white, green, pink, etc.)
1 (4 lb) beef tenderloin, tied and trimmed

Steps:

Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.

Nutrition Facts : Calories 512, FatContent 36.5, SaturatedFatContent 14.8, CholesterolContent 139.7, SodiumContent 311.2, CarbohydrateContent 4.6, FiberContent 0.8, SugarContent 1.3, ProteinContent 39.3

BEEF TENDERLOIN WITH HENRY BAIN SAUCE RECIPE | MYRECIPES

Beef Tenderloin With Henry Bain Sauce Recipe | MyRecipes image

Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville and is a mixture of chutney, ketchup, chili sauce, steak sauce, Worcestershire sauce and hot sauce. Freeze any leftover sauce for later use.

Provided by MyRecipes

Yield Makes 3 dozen appetizer or 12 main-dish servings

Number Of Ingredients 11

Ingredients

1 (9-ounce) bottle chutney
1 (14-ounce) bottle ketchup
1 (12-ounce) bottle chili sauce
1 (10-ounce) bottle steak sauce
1 (10-ounce) bottle Worcestershire sauce
1 teaspoon hot sauce
¼ cup butter or margarine, softened
2 teaspoons salt
1 teaspoon freshly ground pepper
1 (4 1/2- to 5-pound) beef tenderloin, trimmed
Dinner rolls

Steps:

Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.
Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)
Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.
Note: For testing purposes only, we used Major Grey's Chutney and A. Steak Sauce.

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