Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream
"Red wine and herb-marinated beef tenderloin is a company-worthy dish served drizzled with pan sauce, alongside herbaceous horseradish cream. [Photograph: Jennifer Olvera] The first time I made this dish was for Christmas dinner, and it was an instant hit. Who can resist buttery-tender beef tenderloin with a red wine marinade and not one, but two sauces: a pan sauce made with the drippings and extra marinade, and a parsley, dill, and mint-flecked horseradish cream? Why this recipe works: * Beef tenderloin, a lean and non-marbled cut, benefits from a flavorful marinade that's repurposed as a pan sauce. * Searing the meat before it's finished in a high oven gives it a nicely browned crust while keeping the lean meat moist and juicy inside. * A bright, creamy, herb-laden horseradish cream adds an extra layer of flavor and richness. Note: The horseradish cream sauce may be made and refrigerated for up to four hours ahead. About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer...."