Beef Tenderloin with Cool Horseradish-Dill Sauce

Beef Tenderloin with Cool Horseradish-Dill Sauce
Photo by Scott Phillips

Ingredients

  • 1 cup sour cream or crème fraîche
  • 1 trimmed whole beef tenderloin (3-½ to 4 lb.)
  • 1 Tbs. Dijon mustard
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. soy sauce
  • 5 whole scallions, sliced
  • 2 tsp. Worcestershire sauce; more as needed
  • + 12 more ingredients
    • 1 tsp. fresh lemon juice; more as needed
    • Freshly ground black pepper
    • 1 tsp. finely chopped fresh thyme
    • ¼ cup extra-virgin olive oil
    • Kosher salt
    • ¼ cup coarsely chopped fresh dill
    • Kosher salt and freshly ground black pepper
    • 1 hard-cooked large egg, finely chopped
    • 2 Tbs. olive oil
    • 1 medium clove garlic, mashed to a paste
    • ¼ cup prepared horseradish, drained
    • 1 tsp. honey

Pulse the scallions and dill in a food processor until finely chopped. Add the olive oil, horseradish, Worcestershire sauce, lemon juice, 1/2 tsp. salt, and 1/2 tsp. pepper and pulse until just blended. Transfer to a bowl, stir in the sour cream, and then fold in the egg. Refrigerate for at leas...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network