Subj : Nat'l Horseradish Month 5
To   : All
From : Dave Drum
Date : Sun Jul 14 2024 05:00 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlicky Beef Tenderloin w/Orange Horseradish Sauce
 Categories: Beef, Herbs, Vegetables, Citrus
      Yield: 9 servings
 
      4 lb Beef tenderloin; trimmed,
           - tied
      1 tb Kosher salt; more to taste
      1 ts Black pepper; more to taste
      1 ts Chopped fresh rosemary
      1    Fat garlic clove; coarse
           - chopped
      2 tb Extra-virgin olive oil
      2 c  Creme fraiche
    1/4 c  White horseradish
           Grated zest of half an
           - orange
 
  Season the tenderloin all over with the salt, pepper,
  rosemary and garlic. Cover the meat and refrigerate for
  at least two hours and preferably overnight. Let it come
  to room temperature for 1 hour before roasting.
  
  Set oven @ 450ºF/232ºC.
  
  Wipe off as much garlic as possible. (It tends to burn.)
  
  In a large, ovenproof skillet over high heat, heat the
  oil. Add the meat and thoroughly brown all over, 4 to 5
  minutes per side. (If your skillet isn’t large enough,
  cut the meat in half.)
  
  Place the skillet on the oven’s middle rack and roast
  until an instant-read thermometer shows 120 degrees (for
  rare), 10 to 20 minutes. Let the meat rest for 10
  minutes before carving.
  
  In a small bowl, whisk the crème fraîche, horseradish
  and orange zest. Season to taste with salt and pepper
  and serve alongside the tenderloin.
  
  By: Melissa Clark
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... Some things should be allowed to go extinct.
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