Recipe Detail

Grilled Tenderloin of Beef with Horseradish Sauce

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  1. - freshly ground white pepper
  2. 1 whole - beef tenderloin (about 5 pounds) trimmed of excess fat and tied
  3. 1 1/2 cups - dry red wine
  4. 3 cloves - garlic minced
  5. 2 teaspoons - salt
  6. 1 teaspoons - freshly ground black pepper
  7. 1/2 cups - olive oil
  8. 2 cups - sour cream
  9. 2/3 cups - prepared white horseradish
  10. 2 tablespoons - fresh lemon juice


In a medium bowl, combine sour cream, horseradish, lemon juice and white pepper. Mix to blend well. Cover and refrigerate horseradish sauce until ready to use.

Place beef in a non-reactive dish. In a medium bowl, mix together wine, garlic, salt, black pepper and olive oil. Pour over meat.

Cover with plastic wrap and marinate, turning once or twice, for 2 to 4 hours at room temperature or overnight in refrigerator.

Oil grill grates and over medium-high heat sear the beef. Sprinkle with salt. Grill tenderloin over medium heat for 45 minutes to 1 hour for rare, 1 hour and 30 to 45 minutes for medium, depending on grill and size of tenderloin.


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