Beef Tenderloin with Horseradish

Beef TenderloinMy friend Erin and I bought a cow last fall.
Well, we bought half a cow.
Since its only half, it only says “Mo” instead of “Moo”
Just kidding.
We just bought the beef from half a cow.
A beautiful, happily and humanely-raised, grass-fed cow.
I love knowing the farmers that raised this cow.
I love preparing, eating and serving this cow.
I thank you, Cow. My family thanks you too.

Beef Tenderloin with Horseradish Sauce and Sweet Potato
serves 6

3 Sweet Potatoes, scrubbed and cleaned
1 2-lb Beef Tenderloin
3 Tb Montreal Steak Seasoning
2 Tb Butter
2 Tb Olive Oil
1/4 c Sour Cream
1/4 c Mayonnaise
3 Tb Horseradish (If you like it spicy, add more)
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 425F

With a fork, poke holes all over the sweet potatoes.
Place sweet potatoes in the oven for one hour.
Heat a Cast Iron Skillet for 30 mins over high heat. (YES! 30 minutes.)
Trim any heavy fat or silver skin off tenderloin.
Evenly rub the steak seasoning on all sides of the beef.
After skillet is heated, add oil and butter.
Place tenderloin in skillet and let brown on all sides. About 2 minutes per side.
Place beef on a cookie sheet and in oven with the potatoes for the remaining 40 minutes.
In a bowl, mix sour cream, mayo, horseradish, salt and pepper until smooth. Set aside.
Check meat temperature with 5 minutes remaining. As soon as beef hits 145F, remove it from oven.
Cover with foil and let sit for 15 minutes.
Remove potatoes from oven.
Cut each potato in half and scoop out pulp on to plate.
Slice tenderloin and place on top of potatoes.
Drizzle with horseradish sauce.

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