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Beef Tenderloin With Horseradish Cream

Beef Tenderloin With Horseradish Cream

Southern Living DECEMBER 2005

  • Yield: Makes 8 to 10 appetizer servings
  • Prep time: 10 Minutes
  • Grill: 20 Minutes
  • Stand: 10 Minutes

Ingredients

  • 2 (8-ounce) beef tenderloin steaks (about 1 1/2 inches thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper

Preparation

Sprinkle steaks evenly with salt and seasoned pepper. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until desired degree of doneness. Remove steaks from grill; cover with aluminum foil, and let stand 10 minutes.

Cut steaks into thin slices. Cut Blue Cheese Biscuits in half. Divide and place beef slices evenly on the cut sides of biscuits; top with Horseradish Cream. Top with remaining biscuit halves. (Or serve the cream on the side, and let guests make their own sandwiches.)

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Beef Tenderloin With Horseradish Cream Recipe

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