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Fillet of Beef with Horseradish Sauce




Source of Recipe


Internet


List of Ingredients




8 to 10 pound beef tenderloin
1 tablespoon Tabasco sauce
Beef Rub
1/4 cup olive oil
Horseradish Sauce, store-bought or homemade

BEEF RUB

2 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon coarsely ground black pepper
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried parsley
1/4 teaspoon nutmeg

Combine Beef Rub ingredients in a small bowl and mix well.

Trim all the fat from the tenderloin and slice off the silver skin. Fold the thin end under so the tenderloin is the same thickness on both ends. Tie the tenderloin with butcher's twine every 2 to 3 inches (or have your butcher do it). Rub the meat with the Tabasco and dry rub and refrigerate for 24 hours.

Preheat grill to a medium heat.

Thread the beef with a long skewer from a rotisserie and secure with the forks. Place the meat on the grill and baste with olive oil. Cook 35 to 40 minutes or until desired doneness. Remove and let meat rest 10 minutes before slicing. Serve with Horseradish Sauce.

Serves 8 to 10



Recipe