Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Beef tenderloin, 5 to 7 lb, -or facsimile
-trimmed 1/2 c Liquid smoke
3 tb Olive oil Cracked pepper
1 tb Garlic powder 1/4 c Margarine, melted (optional)
1 tb Lawry's Seasoned Salt

-----------------MUSTARD-HORSERADISH SAUCE----------------------
1 c Whipping cream 1/4 c Horseradish, white, bottled
1/4 c Mustard Juice of 1/2 lemon

Rub the beef with oil, then rub in garlic powder and seasoned salt.
Pour liquid smoke evely over top and finish with a grind of pepper.
Cover and refrigerate for at least 12 hours(to marinade-I guess you
can cheat...). To cook, preheat oven to 375. Remove beef from
marinade and place in roasting pan. If desired, pour melted
margarine over tender. Roast uncovered for 40 minutes, or until a
meat thermometer inserted at thickest point of meat registers 140 F.
Turn the meat once while cooking. Remove from oven and allow to stand
about 10 minutes. Cut into slices. Makes 8 to 10 servings. Serve with
Mustard-horseradish cream sauce.

SAUCE DIRECTIONS:
In a small bowl, whip until stiff. Fold in remaining ingredients and
mix. Refrigerate until serving time.

Submitted By FLORENCE THOMPSON On 02-20-95

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