Beef Tenderloin with Horseradish Mayonnaise

The tangy horseradish mayonnaise is the perfect complement to the beef tenderloin.

Tenderloin

2 cups red wine (merlot or port)

½ cup olive oil

½ cup chopped onion

2 cloves garlic, minced

2 bay leaves 1 (4- to 5-pound) whole filet of beef, trimmed

1 tablespoon salt

1 tablespoon black pepper

Rolls for serving

Horseradish Mayonnaise

1 cup heavy cream, whipped

1 cup mayonnaise

¼ teaspoon salt

¼ cup prepared horseradish

1 teaspoon lemon juice

To prepare the tenderloin: The day before serving, combine the wine, olive oil, onion, garlic, and bay leaves in a large glass baking dish or large plastic bag. Add the beef tenderloin, cover, and marinate overnight.

Preheat the oven to 500 degrees. Remove the beef from the marinade and dry with paper towels. Sprinkle evenly with the salt and black pepper. Roast in the oven for 25 minutes for medium-rare. Remove the beef from the oven and cover with foil. Let rest at room temperature for 20 minutes before slicing into thin slices. Serve on rolls with horseradish mayonnaise.

To make the horseradish mayonnaise: In a small bowl fold the whipped cream and mayonnaise together. Add the salt, horseradish, and lemon juice, mixing well. Cover and refrigerate until serving time.

Makes 24 servings.