Mustard and Pepper Coated Beef Tenderloin with Horseradish Cream

Ingredients

For beef:

• 1/3 C Dijon mustard
• 2 T soy sauce
• 1 t dried thyme leaves
• 1 ½ T cracked pepper
• 3 lb. Beef tenderloin

For horseradish cream:

• 1 1/3 C whipping cream
• 2/3 C dry white wine
• 1 ½ T shallots or green onions, finely chopped
• 3 ½ T drained prepared horseradish
• ¼ t salt
• ¼ t ground black pepper
• 2 T unsalted butter, softened
• 1 ½ T chives, chopped

Preparation

Prepare beef by whisking together all of the ingredients with it. Place beef in a shallow, nonreactive pan. Brush on all sides with about half of the mixture. Cover and refrigerate for 2-6 hours.

Preheat oven to 350 degrees. Place meat on rack in roasting pan. Roast 45-55 minutes for medium-rare or until thermometer reads 140 degrees. Baste twice while roasting with remaining mustard mixture. When done, cook for several minutes before slicing.

While meat is cooking, prepare the horseradish cream by combining the cream, wine, shallots or green onions, horseradish, salt and pepper in a medium, heavy skillet. Place over high heat; cook, stirring often, until mixture has thickened and reduced by about half, 5-10 minutes. Remove from heat and whisk in butter.

To serve, slice meat into ½ inch thick slices, whisk chives into the warm sauce, and ladle some over the meat. Pass the remaining sauce separately.