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RECIPES 21
Beef Tenderloin Roast with Horseradish Sauce
One 3-Pound Beef Tenderloin Roast
Salt and Pepper To Rub On Roast
Horseradish Sauce:
3
/4 Cup Whipping Cream
4 Tablespoons Prepared Horseradish
2 Tablespoons Fresh Lemon Juice
1
/2 Teaspoon Salt
Thoroughly coat the beef with salt and pepper. Place the beef tenderloin on the
Spit Rods. Rotate for 30 to 40 minutes or until the internal temperature reaches
140°F for rare on the meat thermometer. Remove the roast and slice it into
1
/2 inch
thick slices and serve with Horseradish Sauce. Serves 6.
Horseradish Sauce: Whip the cream until stiff. Stir in the horseradish, lemon juice
and salt. Cover and refrigerate for 1 hour. Remove the roast and slice it into
1
/2
inch thick slices and serve with Horseradish Sauce. Serves 6.
◆
Marinated Top Sirloin Steak
One 1
3
/4 to 2 Pound Sirloin Steak
1
/2 Cup Ketchup
2 Tablespoons Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Brown Sugar
1 Clove Garlic, Minced
1
/2 Teaspoon Chili Powder
Salt and Pepper to Taste
In a flat baking dish stir together the ketchup, soy sauce, Worcestershire sauce,
brown sugar, garlic, chili powder, salt and pepper. Add the steak and turn to coat.
Cover and marinate in the refrigerator for 2 to 8 hours. Remove the steak from the
marinade. Place the steak in the Flat Standard Basket. Tighten lid and cook for 18
minutes for rare or 25 minutes for medium. If the steak is not brown enough, posi-
tion the Basket facing the Heating Element and turn the switch to “Pause-to-Sear”
for 2 to 3 minutes per side. Remove and slice thinly across the grain. Serves 4.
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