Yield: Yields 2 cups
Servings: 8 with leftovers
Horseradish is a classic pairing with beef. In this version, a room-temperature (or cold) beef tenderloin makes the perfect centerpiece for a buffet table, accompanied by a cool, creamy dill sauce. Save any leftover sauce for roast beef sandwiches.
Make Ahead Tips
The sauce can be made up to 2 days ahead and refrigerated. Let it sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.
The tenderloin can be tied and salted up to 2 days ahead; keep it wrapped in butcher paper or plastic in the refrigerator.
The tenderloin can be cooked, cooled, and refrigerated, wrapped in plastic wrap, for up to 24 hours.
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