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Roast Beef with Horseradish Sauce

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Recipe photo courtesy of Dana Gallagher

Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

Source: Martha Stewart Living, March 2005
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319
  • karen12375002g
    26 DEC, 2015
    The recipe for tenderloin found elsewhere on MarthaStewart.com calls for a higher cooking temp. than is posted here. I viewed a video online by Martha where she states 450 degrees for a convection oven and 475 degrees for a regular oven is required for this recipe. I cooked my small tenderloin on 400 degrees convection oven and it was perfect.
    Reply
  • karen12375002g
    26 DEC, 2015
    I made a 2.5 lb. beef tenderloin and the horseradish sauce in this recipe for Xmas dinner 2015 and it was superb. Easiest thing in the world to make. Directions were spot on. It was a big hit at the dinner table. Be aware that beef tenderloin is quite costly.
    Reply
  • stephanie888888
    28 JUL, 2009
    I am looking at the recipe. You need to click on the 'get the recipe' button.
    Reply
  • kaybob
    20 SEP, 2008
    Go to maybe Fall Menus/Martha Stewart. Good luck, K-lynn
    Reply
  • jonislim
    16 MAR, 2008
    WHERE'S THE RECEIPE?????????
    Reply
  • MiMiO
    14 MAR, 2008
    There is no recipe for the roast beef with horseradish sause.
    Reply
  • Phyllis67
    14 MAR, 2008
    Where is the recipe?
    Reply

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