Roast Beef Tenderloin with Creamy Horseradish Sauce

Recipe via Make It Ontario Beef

Serves: 8

Sunday dinner is sinfully delicious when this perfect roast is enrobed in a decadent cream sauce. Just try to stop at one serving.

Ingredients

• 3 lb  Ontario beef tenderloin, trimmed and tied at regular intervals 1.5 kg
• 1 tbsp  olive oil 15 mL
• 1 tsp  each coarse salt and fresh cracked pepper 5 mL

Sauce:

• 1 tbsp butter 15 mL
• 1/2 cup  minced shallots 125 mL
• 1 tbsp  grainy mustard 15 mL
• 1 tbsp  prepared hot horseradish  15 mL
• 1/4 tsp  each salt and fresh cracked pepper 1 mL
• 1/2 cup  beef broth 125 mL
• 1 cup  heavy cream 250 mL
• 1 tbsp  chopped fresh chives  15 mL

Directions

1. Let beef remain at room temperature for one hour prior to cooking.
2. Rub with oil, salt and fresh cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides just to brown, about 1 minute per side.
3. Arrange on a rack over a rimmed baking sheet or roasting pan.
4. Transfer to a 325 F (160 C) oven and roast until meat thermometer registers 145 F (63 C) for medium rare, about 30 to 40 minutes.
5. Transfer to a cutting board to rest for 15 minutes while making the sauce; internal temperature will go up 5 F (3 C) in this time.
6. In skillet, melt butter over medium-high heat. Cook shallots until tender and golden, about 8 minutes. Stir in mustard and horseradish, salt and pepper.
7. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 minutes. Stir in cream and bring to boil, cook until it starts to thicken, about 5 minutes.
8. Whisk in chives and serve immediately with sliced beef and preferred sides.

Tips:

• It is recommended to sear this lean cut of meat on the outside before slow roasting to retain the moisture. Be sure to completely rest the roast before slicing; this will keep the juices locked in and keep the meat tender.