Beef Tenderloin Roast with Horseradish Cream and Holiday Asparagus Bundles

December 01, 2020

Beef Tenderloin Roast with Horseradish Cream and Holiday Asparagus Bundles

One trimmed beef tenderloin filet roast- recommend 1/2 lb per person- chill for at least 1 hour prior to cooking. Use kitchen twine to tie roast for even cooking

Place chilled beef tenderloin on a roasting pan and salt generously. Cook at 450F for about 30 minutes for medium temperature. ( 138- 140F on meat thermometer). Remove from oven and let rest for 5 minutes covered before slicing 

 Simple horseradish cream sauce

- 1 cup sour cream

- 1/4 cup store bought horseradish (refrigerated in jar)

- 2 TBS chopped fresh chives 

- salt and pepper to taste

Whisk all ingredients in a bowl and keep refrigerated until serving.

Holiday Asparagus Bundles

- One bunch of asparagus trimmed to remove any of the tough stalk

Steam or saute asparagus in light olive oil or butter until tender but not soft. Season lightly with salt if desired. Take a roasted red pepper and slice to make a thin strip. Like a ribbon, wrap red pepper around a serving size bundle of cooked asparagus and place on plate with beef tenderloin and stuffed shrimp ( for a surf and turf option) with a dollop of horseradish cream.  Makes a festive holiday presentation 🎄