Recipe by Coastal Living July 2006


Recipe Summary

Makes 4 main-dish servings or 12 appetizer servings


Ingredient Checklist


Instructions Checklist
  • Place tenderloin on a foil-lined baking sheet or roasting pan. Make 12 small slits on top side of meat; insert garlic halves.

  • Combine mustard and 2 tablespoons prepared horseradish in a small bowl, and spread evenly over top and sides of beef. Bake at 350° for 25 to 30 minutes or until desired degree of doneness. (For rare, remove from oven at 135°. Beef will continue to cook to 140° with residual heat.) Cover and chill several hours or overnight.

  • Combine sour cream and remaining 2 tablespoons horseradish; serve with chilled beef.

  • For individual canapés, slice beef 1/4 inch thick, and cut into wedges. Place on toasted French baguette slices, top with a small dollop of sour cream mixture, and garnish with fresh parsley. Makes about 5 dozen hors d'oeuvres.


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