Sauces for Tenderloin

Horseradish Sauce

¼ cup horseradish (or to taste), use a new bottle or grate your own

1 cup sour cream (or mayonnaise-cut well with lemon juice)

1 squeezed lemon (you can use a little water)

1 clove garlic, pressed (more or less to taste – good with beef)

Mix horseradish and sour cream (or mayonnaise cut with lemon juice). Add lemon juice to taste and the garlic.

Notes: There are multiple, multiple recipes for horseradish sauce and all seem good. I’ve even used bottled horseradish sauce that was satisfactory.

Michael

Mushroom Sauce

8 oz mushrooms, sliced

½ cup dry vermouth or non-oaked white wine to deglaze

½ tsp dried thyme or 1 ½ tsp fresh thyme

1 – t tsp tomato paste

4 Tbs butter (more or less)

Port, Madeira or substantial Rhone red or Syrah. No Cabernet

Salt

Pepper

Saute mushrooms in butter with thyme. (Optional; add small amount of finely chopped shallots being careful not to burn.)

Deglaze tenderloin pan with white wine/vermouth and add to mushrooms.

Add tomato paste then red wine.

If too thin, mix small amounts of cornstarch with water and additional seasonings. You can also flour the mushrooms while sautéing.)

Michael