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Holiday Beef Tenderloin with Horseradish Cream

Beef tenderlocan be served cold warm or hot won’t break bank. Best all: it’s real crowd-pleaser. | Matthew Mead~AP

Beef tenderloin can be served cold, warm or hot and won’t break the bank. Best of all: it’s a real crowd-pleaser. | Matthew Mead~AP

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Updated: January 22, 2012 8:03AM


For the meat

1 (5-pound) whole beef tenderloin

2 tablespoons olive oil

For the rub

2 tablespoons kosher salt

1 tablespoon coarsely ground black pepper

1/2 teaspoon minced garlic

1/2 teaspoon cayenne

For the
Horseradish cream

1 pint heavy cream

1 to 2 tablespoons refrigerated, white prepared horseradish (not horseradish cream)

Juice of 1 1/2 lemon

Fine-grain sea salt

Dinner rolls

Remove meat from refrigerator and let it come to room temperature, about 1 hour.

When meat is ready, use paper towels to dry it. Brush meat all over with a thin coat of olive oil. Set aside.

Heat a grill to high.

To prepare the rub, in a small bowl mix together the salt, black pepper, garlic and cayenne. Sprinkle the rub evenly over the tenderloin.

Place the tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, reduce one side of the grill to medium and the other side to the lowest possible heat. Set the meat over the cooler side and grill for another 30 to 40 minutes for medium-rare, or until a thermometer inserted at the thickest spot reads 130 degrees.

Alternatively, the tenderloin can be seared in a large skillet on the stovetop, then set on a rack over a rimmed baking sheet and roasted at 350 degrees.

When the tenderloin is done, transfer it to a platter, cover with foil and let rest for 15 minutes.

While the beef rests, pour the cream into a large stainless steel bowl. Using an electric mixer, whip the cream on high until it forms soft peaks. Add 1 to 2 tablespoons of prepared horseradish. Taste and adjust, adding more horseradish if you like it stronger. Season to taste with lemon juice and salt.

Thinly slice the beef and serve with horseradish cream and dinner rolls.

Nutrition facts per serving (excluding dinner roll): 380 calories, 31 g fat, 14 g saturated fat, 105 mg cholesterol, 1 g carbohydrates, 23 g protein, 650 mg sodium, 0 g fiber

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