From DN Recipes by David Nagy · Food & Beverage

Rotisserie Beef Tenderloin with Horseradish Cream Sauce

Published

Rotisserie Beef Tenderloin with Horseradish Cream Sauce

Ingredients
ROTISSERIE TENDERLOIN
  • 3-3 1/2 lbs. center cut beef tenderloin, trimmed
  • 1 tablespoon coarse ground sea salt (approx.)
  • 1/2 tablespoon ground black pepper (approx.)
HORSERADISH CREAM SAUCE
  • 1/2 cup whipping cream
  • 3 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh chives

Instructions
1. To make the Horseradish Cream Sauce: whisk cream until stiff. Add in horseradish and Dijon and whisk once or twice to combine. Gently fold in chives and store in the fridge until ready to serve.
2. Trim any leftover silver-skin (if any) from the beef tenderloin. Season all sides generously with salt and pepper.
3. Truss the tenderloin tightly with the elastic food ties every few inches to keep it shapely. Prop the rotisserie spit up with the carving platform and skewer the tenderloin so that it is evenly balanced when rotating.
4. Roast the tenderloin until the internal temperature reaches 130°F-135°F for medium rare (about 15mins per pound), 140°F-145°F for medium (about 18 mins per pound), and 150°F-155°F for well done (about 20 mins per pound). Let the tenderloin rest for 10 minutes before slicing.
5. Serve tenderloin sliced and topped with the Horseradish Cream Sauce.