BEEF TENDERLOIN WITH HORSERADISH CREAM

Beef Tenderloin with Horseradish Cream image

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h

Yield 10

Number Of Ingredients 13

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3 lb beef tenderloin, trimmed of fat
1 cup molasses
2/3 cup olive oil
1/2 cup soy sauce
1/2 cup chopped shallots
4 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme leaves
1 container (8 oz) sour cream
1/4 cup whipping cream
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

Steps:

In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix molasses, 1/2 cup of the oil, the soy sauce, shallots, garlic and 2 tablespoons each of the parsley and thyme; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
Heat oven to 425°F. Remove beef from marinade; discard marinade. In 12-inch nonstick skillet, heat remaining oil over medium-high heat. Add beef; cook 8 minutes or until browned on all sides. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
Roast uncovered 15 minutes or until thermometer reads 135°F (medium-rare). Cover beef loosely with foil; let stand 20 minutes or until thermometer reads 140°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
Meanwhile, in small bowl, mix sour cream, whipping cream, horseradish, salt, pepper and remaining 1 tablespoon each parsley and thyme.
Cut beef into 1/2-inch slices. Serve with horseradish cream.

Nutrition Facts : Calories 288, Carbohydrate 8 g, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 317 mg