Beef and Horseradish Sauce Sandwich

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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.

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I love this recipe. I was reluctant to make it for the longest time because of the cost of the tenderloin. For those who said this is a tough cut of meat I have to ask "Do you realize this is where filet mignon comes from?"

Anyway, this is so worth the money. I have even made it for luncheons and picnics. It is easy to make and travels well. I made this with a bacon ranch pasta salad and a raspberry panna cotta for dessert. The girls were so impressed. It was one of the simplest meals I have ever made.

It does come out very rare but that is how it is supposed to be eaten. The recipe even says how many minutes for rare and medium rare. Like others have said I would suggest using a meat thermometer.

I love the sauce but have also made modificatons from the original recipe. I use about a third less of the mayo and at least double the horseradish and mustard. We like for our sauce to have a little kick.

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This is amazing. Just melts in your mouth and so good. I could eat it very often! Easy to do.

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I only have 1 thing to say about this,,,,YUM!!!!!followed directions to a t..perfect.

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Great taste and unbelievably easy to make. I have made is twice so far and the thing I may try next time is to sear the meat first on all sides or possibly broil it for the last couple minutes to get a nice crust on the outside. I have also cut the mayo by 1/3 and doubled up on the horseradish and mustard for a little extra kick.

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this recipe was amazing. the meat was perfectly done, not over-cooked, or under-done. i graduated from the Pennsylvania culinary institute...and the comment about the instant read thermometers is definitely true. meats are going to cook at different temps, not every slab of beef u buy isn't going to weigh the same amount. some are going to be thicker then others...and that's when temp/doneness needs to be thought over before posting comments on how horrible this recipe is. ive worked at many high volume restaurants, so i know all about meats, and how to cook them...and in some cases...if youR meat on the outside is overcooked, meanwhile the meat on the inside is raw....heres a little suggestion to the lady who put hers under the broiler....ITS ONLY GOING TO MAKE YOUR PROBLEM WORSE. break the meat down and cook it pieces at a time until your satisfied!

GREAT RECIPE! GREAT TEXTURE! GREAT TASTE!!

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GET AN INSTANT READ THERMOMETER. Ovens cook at different temps and meat reacts individually too! Time values in recipes are always estimates. The only way to tell doneness is to touch the meat and see how much it gives (if you're a professional cook or with am instant read thermometer. The web is full of places that will tell you what temp values to use for what degree of doneness desired.

This was good food that does not deserve to be down rated because some schlub can't manage to figure out how done his/her food is.

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This is so easy to make and so flavorful. I serve the beef along and using horseradish sauce as dip for my 5 and 2 year olds and they loves it. I also use the beef on my husband's salad and he loves it. The next day I made it into a sandwich for my sister to take it to work and she said it was very good. She said she ate it cold and it might taste better with warm. I just can't get enough of the horseradish sauce. It is not spicy but you can still taste the horseradish and it's so flavorful.