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Roasted Beef Tenderloin with Horseradish Sauce




2 1/2 lbs.        Beef tenderloin
1 Tbsp.           Olive oil
1/2 tsp.           Pepper
1/2 tsp.           Dried marjoram leaves
1/4 tsp.           Salt
1 jar                Robert Rothschild Farm Horseradish Sauce


Preheat oven to 425 degrees F. The tenderloin will have one end that is smaller and thinner than the rest. Tuck 6 inches of this end under the rest of the loin. Tie the tenderloin at 2-inch intervals with kitchen string to keep its shape. Place on a rack in roasting pan. In a small bowl, combine oil, pepper, marjoram, and salt and blend well. Rub this mixture into the beef. Place meat thermometer in thickest section of beef. Roast at 425 degrees F for 40 - 50 minutes until thermometer reads 140 degrees F minimum. Remove from oven and cover beef tightly with foil. Let stand, covered with foil, for 15 minutes. The temperature will rise about 5 degrees F during this time and the juices will redistribute. Remove string and meat thermometer; then carve beef. Serve with Horseradish Sauce.