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Roast Tenderloin with Horseradish Sauce Print Email


A classic combination that never ceases to please! Fabulous as a main dish, or slice and serve on mini rolls for a party.

3-4 lb whole tenderloin roast
Seasoning to taste; Tony’s Euro-Crust, Steak & Roast or Prime Rib Rub suggested – or sea salt, pepper and herbs
1-2 batches Horseradish Sauce* - recipe follows

For great results, choose an aged and fully trimmed Tony’s tenderloin roast, with or without the basting fat.

For a classic roast tenderloin: Remove the basting fat and season to taste with your favorite Tony’s seasoning. Replace the basting fat on the roast the best you can – the fat does not have to be tied back on.

For a slightly encrusted tenderloin: Choose a roast without basting fat. Blend 2 TBS Tony’s Euro-Crust Rub with 3 TBS olive oil and rub evenly over roast.

Place roast on a rack in a shallow roasting pan and roast in a 325-degree oven to desired internal temperature - roughly 50-60 minutes, but conditions can vary greatly, so use a meat thermometer. For rare to rare to medium rare, remove from oven at 120-130° internal and rest for about 15 minutes.

Remove butcher’s twine, slice thin and serve with Horseradish Sauce. - Serves 6-8 as an entrée, or makes approximately 30 mini sandwiches. Prepared lingonberries makes an excellent second serving sauce.


*Horseradish Sauce
If you’re crazy about horseradish sauce, make a double batch!

1 cup sour cream
1/4 cup prepared or creamed Horseradish, to taste
1/2 tsp Worcestershire sauce
1-2 pinches of white sugar
3-4 TBS chopped parsley

Mix sour cream, horseradish, Worcestershire and sugar well and chill for at least one hour. Remove from refrigerator and stir briskly. Fold in fresh parsley and serve cool or at room temperature.

– Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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