| | Beef Tenderloin with Horseradish Sauce
4 pounds of beef tenderloin
4 garlic cloves, crushed
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of thyme
1/4 teaspoon of Tabasco sauce
1 cup of soy sauce
1/2 cup of red wine
1/2 cup of olive oil
1 bay leaf
5 bacon strips
SAUCE:
1/2 cup of sour cream
2 tablespoons of horseradish, to taste
1 tablespoon of parsley, fresh, chopped
2 tablespoons of scallions, minced
1 teaspoon of lemon juice
salt, to taste
Combine Tabasco, soy sauce, wine, oil, thyme, pepper, garlic, and salt. Roll meat into mixture to cover all sides. Add bay leaf and marinate at least 3 hours, turning occasionally.
Sauce: Mix together all sauce ingredients. Refrigerate several hours. Remove meat from refrigerator 1 hour before cooking. Preheat over to 425ºF. Place meat in a roasting pan and cover with bacon strips. Cook at 425ºF. for 10 minutes. Reduce heat to 350ºF. and continue to cook until meat thermometer reaches 160ºF. for medium (about 40 to 60 minutes). Let stand for 5 to 10 minutes. Slice diagonally. Serve with Horseradish sauce. Serves 8. |
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