Ingredients
1 Beef tenderloin- apprx.5 lbs.
2 jars refrigerated horseradish
Salt & pepper to taste
1 cup light sour cream
2 TBSP olive oil
Preparation
Preheat oven at 450 degrees. Prepare tenderloin by folding in small end of tenderloin, about four inches and tying with butcher’s string. Place in flat roasting pan, lightly greased or covered with foil. Rub all sides of tenderloin with olive oil. Sprinkle with salt & pepper. Open both jars of horseradish reserve 2 TBSP in a small bowl for sauce. Spoon remaining horseradish and cover entire top. Horseradish should be 1/4 inch thick. Place tenderloin in the oven and roast for 45 minutes. Crust will turn dark brown and crusty. Remove tenderloin and let sit for 30 minutes before removing to a meat platter. Slice the roast at least 1/2 inch thick. Combine the sour cream and the remaining horseradish until well blended. Roast may be served warm or room temperature. Spoon dollop of sauce beside each slice of tenderloin.
