Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------HORSERADISH SAUCE--------------------------
1 c Sour cream
1/2 c Parsley leaves; firmly packd
3 tb Prepared horseradish
5 ts Lemon juice; fresh
1 ts Salt
1/2 c Heavy cream; whipped

-------------------------TENDERLOIN------------------------------
5 lb To 5.1/2 lb. trimmed beef
-tenderloin
1 tb Olive oil
1 ts Salt
2 tb Crushed black pepper

Make sauce - puree sour cream, parsley, horseradish, lemon juice, and
salt in food processor. Transfer to bowl. Fold in whipped cream.
Chill up to 4 hours.

Remove beef from frig 1 hr. before roasting. Preheat oven to 450~.
Place beef in foil lined pan. Combine oil and salt; brush over beef.
Rub all over with crushed pepper. Roast 35 to 40 mins., until meat
thermometer reaches 130~ for med-rare. Let stand 15 min. or up to 2
hrs. before slicing.

Slice beef and arrange on platter. Serve warm or at room temp with
Horseradish Sauce.

Source: LHJ (12/94) :: MM by Sue Woodward

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