Grilled Tenderloin of Beef with Horseradish Sauce
Ingredients
1 whole Beef Tenderloin, trimmed and tied (5 lbs.)
1 ½ cups dry red wine
3 cloves garlic, minced
2 tsp. salt
1 tsp. freshly ground pepper
1/2 cup olive oil
Horseradish Sauce
2 cups sour cream
2/3 cup prepared horseradish
2 tbsp. fresh lemon juice
freshly ground white pepper
Directions
In medium bowl, combine sour cream, horseradish, lemon juice, and white pepper. Mix to blend well. Cover and refrigerate horseradish sauce until ready to use.
Place beef in a nonreactive dish. In a medium bowl, mix together wine, garlic, salt, black pepper, and olive oil. Pour over meat. Cover with plastic wrap and marinate, turning once or twice, 2 to 4 hours at room temperature, or overnight in the refrigerator.
Grill, turning and moving frequently, until well browned outside and rare to medium rare inside, about 40 minutes - 135 degrees. Let meat rest 5 to 10 minutes before carving. Serve with horseradish sauce on the side.
Roasting: remove tenderloin from marinade and dry with paper towel. Roll the filet in pepper. Roast at 425 degrees for approximately 45 minutes to serve rare. Check the internal temperature with a meat thermometer - remove at 125 degrees (for rare). Chill completely. Thinly slice and arrange on a platter. Allow 1/2 per person.
adapted from 365 Great Grilling Recipes. 11/16/2004