Beef Tenderloin with Cool Horseradish-Dill Sauce

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


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

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


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