Buffet Beef Tenderloin with Horseradish Cream

The key to a great holiday party is a relaxed host. And that is easier than it sounds. All it takes is a little planning.

Beef  Tenderloin is an entertaining slam dunk! Everyone loves beef tenderloin and it is good served chilled, at room temperature or warm.  If you are serving it chilled or at room temperature, it can be made the day before, making it even more convenient.

The key to a perfect beef tenderloin is to season it simply and not overcook it.  Take the meat out when the internal temperature reaches 130 F and let it rest for a minimum of 15 minutes, the longer the better so that the juices redistribute and every slice is rosy pink with a soft, tender and buttery texture.

Ingredients:


5-pound whole beef tenderloin
2 tablespoons olive oil
For the rub:
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
½ teaspoon minced garlic
½ teaspoon cayenne pepper
Horseradish Sauce on side (check This Blog's "Labels")


Preparation:


Remove the meat from the refrigerator and let come to room temperature, about 1 hour.
When the meat is ready, use paper towels to dry it. Brush the meat all over with a thin coat of olive oil. Set aside.
Heat a grill to high.
To prepare the rub, in a small bowl mix together the salt, pepper, garlic and cayenne. Sprinkle the rub evenly over the tenderloin.
Place the tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, reduce one side of the grill to medium and the other side to the lowest possible heat. Set the meat over the cooler side and grill for another 30 to 40 minutes for medium-rare, or until a thermometer inserted at the thickest spot reads 130 F.
Alternatively, the tenderloin can be seared in a large skillet on the stovetop, then set on a rack over a rimmed baking sheet and roasted at 350 F.
When the tenderloin is done, transfer it to a platter, cover with foil and let rest for 15 minutes.
While the beef rests, pour the cream into a large stainless steel bowl. Using an electric mixer, whip the cream on high until it forms soft peaks. Add 1 to 2 tablespoons of prepared horseradish. Taste and adjust, adding more horseradish if you like it stronger. Season to taste with lemon juice and salt.
Thinly slice the beef and serve with horseradish cream and dinner rolls. Serves 20.