Beef and Horseradish Sauce Sandwich

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The tenderloin is perfect every single time...full proof recipe...perfect!!!!

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Ina thank you thank you. I prepared a tenderloin 25 mins @ 500 - have tried many ways but this turned out absolutely perfect. I didn't use the mustard or the sauce but had to join foodnetwork just to tell you this is a perfect way to roast the tenderloin for a beautiful medium rare.

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I think u need more butter than one tablespoon i used a whole stick and more mustard it was great

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i like to try it

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Wow another great one from Ina. It's becoming a staple in our home. Love it just as is!!!

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good BUUUUUTTTTTT Add more sour cream, HR, a little black pep, cayenne pepper and garlic salt. With these additions I give 5 stars.

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i love hoseradish sauce recipe it's bring a lot of flavor with beef .i cook for my family evrey love it.thak you so much.by the way ina is one of my favorite chef.

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This recipe is OK, but can be made much better by searing the tenderloin and letting it rest before roasting it, and using a lower oven temperature to roast the (previously seared and rested meat. Also, I would NEVER cook a piece of meat as expensive as tenderloin without a meat thermometer to monitor the internal temperature, as ovens can vary so widely. Take it out when the temperature reaches 135 F, wrap it in foil and let it sit on the counter for at least 45 minutes. As for the sauce, it's a good start but much too bland. Tripling the amount of horseradish, however, makes it very, very good. The arugula works perfectly. I served this on toasted, sliced baguettes this weekend (with the kicked-up sauce and it was a big hit.

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I made this sauce for my boneless rib eye roast this Christmas. I added a bit more mustard and horseradish....I love a little kick. Made with a tad more of each this sauce was so good...I could eat it with a spoon. Everyone loved the sauce at dinner...and it really made the beef.

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Completely disappointed with Ina's cooking suggestion. Did everything as in her recipe and nothing was cooked enough. I wanted the beef to be medium rare and it was rarer than rare and her recipe for baked potatoes with the temperature and time were hard as a rock.

Perhaps my oven doesn't get as hot as her high-end, state-of-the-art oven.