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Recipe Detail Page
Double Horseradish Cream
Holiday 2005
This mixture is spicy and gives a lift to the milder beef. Using both kinds of horseradish gives a different taste and the honey modifies the punch. It keeps for a week.
Makes 1 cup (250 mL) sauce
½ cup (125 mL) whipping cream
¼ cup (50 mL) prepared grated horseradish
2 tbsp (25 mL) wasabi paste
1 tsp (5 mL) honey
1. Whisk cream until it holds firm peaks. Combine horseradish, wasabi and honey. Fold into cream.
Makes 1 cup (250 mL) sauce
Fillet of Beef
2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) soy sauce
2 tsp (10 mL) cloves garlic, chopped
2 tbsp (25 mL) olive oil
3 lb (1.5 kg) beef tenderloin
1. Combine mustard, soy sauce, garlic and olive oil. Brush onto fillet. Marinate for 1 hour.
2. Preheat oven to 425ºF (220ºC).
3. Place fillet on rack and roast to desired degree of doneness. Cool.
4. Carve fillet into thin slices and serve with sauces on the side.
Serves 10
