COLD ROAST BEEF TENDERLOIN WITH JELLIED HORSERADISH CREAM

COLD ROAST BEEF TENDERLOIN WITH JELLIED HORSERADISH CREAM image

Yield 10 servings

Number Of Ingredients 9

4 3/4 t unflavored gelatin
1/4 c cold water
4 1/2 c sour cream
6 T drained bottled horseradish
6 T minced fresh flat leaf parsley
2 t salt
1 (3 1/2 pound) trimmed and tied center cut beef tenderloin roast at room temperature
1/3 c coarsely ground black pepper
2 T vegetable oil

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.