Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing

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I'm just commenting on the horseradish sauce here...it was very bland! I halved the recipe because it made way too much for just the two of us and I ended up using shallots in place of chives and it STILL was too bland. I ended up using the full+ amount of horseradish and about a teaspoon of hot sauce just to get it to taste like something! I also had to use a lot of salt. It was o.k. after all that tweaking!

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We served this on New Year's Eve to big-city foodies, who loved it. We preferred the horseradish sauce to the mustard.

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I was DELIGHTED with the bang for the buck on this recipe. I was hosting 15 people for Christmas and have a new baby, but wanted to impress people anyway ... the sauces are quite easy, but you'd never know it because they are absolutely *delicious,* and make a very impressive presentation on the plate.

For the mustard sauce, I used a hand mixer and found that easier than a blender or food processor.

I also used more spices on the meat than described, and it worked great.

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I have made this recipe numerous times. Everyone loves it. One thing I do to make it easier is to order 2 two lb tenders. It is easier to sear and you can cook two one different degrees on doneness!