Yield 10 servings
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small saucepan and let soften for 1 minute. Stir together sour cream, horseradish, parsley and 1 1/2 t salt in a large bowl. Add 1 c sour cream mixture to gelatin mixture and heat over moderately low heat, stirring, until gelatin is melted; do not let boil. Add gelatin mixture to remaining sour cream mixture and stir well. Spoon horseradish cream into a 13 by 9 inch baking pan and refrigerate, covered, until firm, about 2 hours. Put a rack in middle of oven and preheat oven to 350 degrees. Pat tenderloin dry, then coat on all sides with pepper and remaining salt. Heat oil in a flameproof roasting pan over high heat. Brown tenderloin on all sides, about 10 minutes total. Transfer pan to oven and roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees- 25 to 30 minutes. Transfer beef to a cutting board and let cool to room temperature. Remove string and discard. Cut tenderloin into 1/3 inch thick slices. Cut horseradish cream into 2 inch rectangles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love