Roasted petite filet of beef with horseradish cream sauce
Donna InsalacoBeautifull Restaurant
, San Francisco
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Filet of beef
3 lb. beef tenderloin
1 3/4 tbsp. rice bran oil
1 1/2 tsp. thyme
2 tsp. kosher (coarse-grained) salt
1/2 tsp. black pepper
3 1/4 tbsp. finely grated horseradish
1 cup nonfat plain yogurt
1 cup low-fat sour cream
2 tsp. finely chopped Italian parsley
3/4 tsp. black pepper
1/2 tsp. kosher (coarse-grained) salt
For beef: Coat tenderloin in oil, thyme, salt and pepper. Let marinate, refrigerated, for 1 hour. You can roast or grill the beef.
- To roast: Preheat oven to 300 degrees. In a sauté pan, brown tenderloin on each side to get a golden brown crust. Place in a roasting pan and cook for approximately 20 minutes or internal temperature reaches 130 degrees for rare. Cook for an additional 5 to 10 minutes for medium to well done.
- To grill: Preheat grill. Cook until internal temperature reaches 130 degrees for rare. Cook for an additional 5 to 10 minutes for medium to well done.
Remove from oven or grill and let sit for 5 to 10 minutes before slicing. Serve with horseradish cream sauce.
For sauce: Mix all ingredients together.
Serves 4 to 5