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Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 1 hour 5 mins. Ingredients. BEEF. 1 (4 to 5 pound) whole beef tenderloin, trimmed. 2 tsp. kosher salt
Zesty horseradish sauce: In a small bowl, beat 1/2 cup heavy whipping cream until stiff peaks form. Fold in 1/4 cup fresh grated horseradish root, 1/2 teaspoon Dijon mustard and 1/4 teaspoon salt.
With a rosemary-peppercorn coating and punchy horseradish sauce, this beef tenderloin is truly wow-worthy. Get the Peppercorn Beef Tenderloin with Horseradish Cream Sauce recipe.
Tafelspitz (German Tafelspitz, pronounced [ˈtaːfl̩ˌʃpɪt͡s] ⓘ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish.It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.
Yields: 8-10 servings. Prep Time: 1 hour. Total Time: 2 hours. Ingredients. Tenderloin. 8 tbsp. salted butter (1 stick), at room temperature. 8 oz. cremini mushrooms ...
Preheat the oven to 325°F. Heat 2 teaspoons of the oil in a heavy flameproof Dutch oven and brown the meat in batches. Remove and set aside. Add the remaining oil to the pan and fry the vegetables until lightly colored, then pour in the barley.
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Horseradish sauce made from grated horseradish root and vinegar is a common condiment in the United Kingdom, in Denmark (with sugar added) and in Poland. [30] In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast , but can be used in a number of other dishes, including sandwiches or salads.