Red Wine Marinade Tenderloin Filets with Horseradish Cream Sauce

We made this for tenderloin filets on Christmas Eve and again on Christmas day becaise they were mmmmm, so good.  It was from a site called seriouseats.com.

Red Wine Marinade

6 lbs of tenderloin filets
1/2 c. red wine
1 T. fresh lemon juice
1 1/2 T. olive oil
1 T. minced garlic
1 t. dried oregano
1/2 t. dried thyme
2 t. fresh dill
1/2 t. Kosher salt
1/2 t. pepper

Place tenderloin in a big baggie.  Add all other ingredients.  Seal bag and coat beef.  Refrigerate 4-6 hours.

Heat 1 1/2 T. oil in large pan and sear meat until well browned on both sides.  Finish meat by grilling.


Horseradish Cream Sauce
1 1/2 c. sour cream
2 t. prepared horseradish
2 T. minced fresh flat leaf parsley
2 t. minced fresh mint leaves
1/2 T. lemon juice
salt and pepper to taste

Mix all together.

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c = cup
T = Tablespoon
t = teaspoon
lbs = pounds