Roast Tenderloin of Beef

Preparation

1. Step 1

   A boneless ready-to-roast 4-pound tenderloin of beef serves 6 to 8. Timing: 35 to 45 minutes at 400°F, to internal temperature 120°F for rare, or 125°F for medium rare. Just before roasting, salt the meat lightly and brush with clarified butter. Set in the upper-third level of the oven; rapidly turn and baste with clarified butter every 8 minutes. For sauce suggestions, see page 51.

2. Simple Horseradish Sauce—Especially for Roast Beef

   Step 2

   Whisk 2 tablespoons Dijon mustard into 5 tablespoons bottled horseradish. Fold in 1/2 cup or so of sour cream, and salt and pepper to taste.