Ingredients: |
Ingredients: A trimmed 3/1/2 lb. beef tenderloin, tied and halved crosswise, at room temperature
1/3 c. coarsely ground black pepper
3 T vegetable oil
2 envelopes unflavored gelatin
4 1/2 c. sour cream
6 T bottled horseradish
6 T minced fresh parsley leaves
watercress springs for garnish
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Directions: |
Directions:Pat dry the tenderloin, coat it on all sides with the pepper, and sprinkle it with salt. In a roasting pan just large enough to hold the tenderloin heat the oil over high heat until it is hot but not smoking and in it brown the tenderloin on all sides. Roast the tenderloin in the pan in a preheated 500º oven for 15 to 17 mins. or until a meat thermometer registers 130º for medium-rare meat, and let it cool to room temperature. The tenderloin may be roasted 2 days in advance, kept wrapped well and chilled, and brought to room temperature.
Line 3 empty 12-oz frozen orange juice cans with small plastic bags. In a small saucepan sprinkle the gelatin over 1/4 c. cold water and let it softens for 10 mins. In a bowl stir together the sour cream the horseradish, the parsley, and salt to taste, add 1 c. of the sour cream mixture to the gelatin mixture, and heat the mixture over moderately low heat, stirring, until the gelatin is melted. Add the mixture to the sour cream mixture and stir the mixture well. Spoon the horseradish cream into the lined cans and chill it, covered, for 2 hours, or until it is firm. The horseradish cream may be made 2 days in advance and kept covered and chilled. Pull the plastic bags from the cans to remove the horseradish cream, peel off the bags gently, and slice thin the horseradish cream.
Slice the tenderloin crosswise about 1/3 inch thick, arrange it on a platter with alternating slices of the horseradish cream, and garnish the platter with the watercress sprigs. Serves 15 to 20 as an hors d'oeuvre. |
This recipe for Cold Roast Tenderloin Beef with Jellied Horseradish Cream is from