Beef Tenderloin with Horseradish Sauce
|Beef tenderloin||4 Pound|
|Garlic||4 Clove (20 gm), crushed|
|Black pepper||1 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Soy sauce||1 Cup (16 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Horseradish||2 Tablespoon (To Taste)|
|Fresh parsley||1 Tablespoon, chopped|
|Scallions||2 Tablespoon, minced|
|Lemon juice||1 Teaspoon|
1. Combine Tabasco, soy sauce, wine, oil, thyme, pepper, garlic and salt. Roll meat into mixture to cover all sides. Add bay leaf and marinate for at least 3 hours, turn occasionally.
2. Sauce: Mix together all sauce ingredients. Refrigerate several hours.
3. Remove meat for refrigerator 1 hour before cooking. Preheat oven to 425°F.
4. Place meat in a roasting pan and cover with bacon strips. Cook at 425°F for 10 minutes. Reduce heat to 350°F and continue to cook until meat thermometer reaches 160°F for medium (about 40 to 60 minutes). Let stand for 5 to 10 minutes. Slice diagonally. Serve with Horseradish sauce.