Name: Southwest Beef Tenderloin with Creamy Horseradish Sauce and Grilled Tomatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 ancho chiles, stemmed and seeded; 2 tablespoons whole cumin; 2 tablespoons whole coriander; 1 cinnamon stick; 1 tablespoon sweet paprika; 1 pint sour cream; 2 lemons, juiced; 1/4 cup freshly grated or prepared horseradish; Extra-virgin olive oil; 1 (4 pound) beef tenderloin; Kosher salt and freshly ground black pepper; 2 pounds tomatoes on the vine, cut in 1/2; Arugula leaves, for garnish

Directions

Heat the grill to medium-high. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder; set aside.
In a small bowl combine the sour cream, lemon juice, horseradish, and
1 tablespoon olive oil. Cover and refrigerate until ready to use.
Drizzle some olive oil over the tenderloin and season it with salt and pepper. Sprinkle on about 1/2 of the spice mix and rub it into the meat. Grill for about 20 to 25 minutes for medium rare. Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing. Drizzle some olive oil over the tomatoes and season them with salt and pepper. Grill them for about 10 minutes.
Slice the tenderloin and place it onto a platter. Drizzle the horseradish sauce over the meat and scatter the tomatoes around. Garnish with arugula leaves and serve.

Southwest Beef Tenderloin with Creamy Horseradish Sauce and Grilled Tomatoes

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