Beef Tenderloin with Horseradish Sauce
Sugar in a dry rub for beef? Try it–it’s fabulous!
1 (5-lb.) tenderloin, strap removed
Cracked pepper to taste
Lemon pepper to taste
Garlic powder to taste
3 tablespoons kosher salt
1/4 to 1/2 cup sugar
1 cup sour cream|
4 tablespoons prepared horseradish
4 tablespoons chopped fresh chives
1/2 teaspoon fresh lemon juice
a pinch of cayenne pepper
Equipment: Natural Gas oven
Mix together the cracked pepper, lemon pepper, garlic powder, salt, and sugar, and coat the tops and sides of the tenderloin. Let stand at room temperature for two hours.
Mix together the remaining ingredients, blending well, and refrigerate the sauce for two hours.
Preheat the oven to 500 degrees.
Place the tenderloin on a rack in a greased roaster, place it in the oven, and reduce the heat to 325 degrees. Cook uncovered using meat thermometer: for rare (120-125 degrees), medium rare (130-135 degrees) or medium (140-150 degrees). Medium-rare takes about 20 minutes per pound.
Let the roast stand for at least 15 minutes before cutting.
Serve on rolls with horseradish sauce.