herb crusted tenderloin with horseradish sauce

[kelleen]

does anyone have the recipe which was in issue #27 for the herb crusted tenderloin with horseradish sauce? I can not find my issue with this recipe in it. In need it before Thanksgiving. Thank you.

[cjs]

Welcome to the forum, kelleen - are you wanting the recipe for a beef tenderloin? This is the closest I could find - no horseradish that I can see. I looked thru issue #27 and not a tenderloin (Beef or pork) that I could find.

Encrusted Beef Tenderloin
(Cuisine, October 2000, Issue 23, p. 7)
Makes: Six 4-oz. Servings Total Time: 55 Minutes Rating: Intermediate


For the Tenderloin—
Clean and Trim:
2 lbs. beef tenderloin, center cut

Coat with:
2 T. Dijon mustard

Grind in Food Processor:
1/2 cup bread crumbs
1 cup fresh parsley leaves
2 T. black peppercorns, crushed
4 cloves garlic
2 t. lemon zest (1 lemon)
2 t. fresh thyme leaves
2 t. fresh rosemary leaves
1 t. kosher salt

For the Accompaniments—
Prepare and Serve Tenderloin With:
6 roasted red potatoes
4 cups mesclun mix salad greens
6 French bread rounds, toasted
1 1/2 cups Cabernet Sauce, see below

For the Cabernet Sauce—
Saute in 2 T. Olive Oil:
4 cups mushrooms, sliced (8 oz.)
1 1/2 cups white onion, minced
1 cup honey roast ham, minced
4 cloves garlic, minced

Add:
2 T. tomato paste

Deglaze with:
1/3 cup cabernet sauvignon

Add:
2 T. unsalted butter

Sprinkle with:
2 T. all-purpose flour

Add and Simmer:
2 cups beef broth (14-oz. can)
1 sprig fresh thyme

Strain and Add:
1 t. balsamic vinegar
Salt and pepper to taste

Sprinkle each Plate with:
Pomegranate seeds