We gave you two variations on the Horseradish Sauce both equally delicious, try them both and let us know which you prefer.
Prep Notes: Prior to cooking, look at your tenderloin and make sure there’s no silverskin left on it—this is a silvery-looking thin membrane that stays tough when it’s cooked. If it hasn’t been trimmed off, you can do it yourself, running your knife just under the membrane. If the butcher hasn’t trimmed off the chain, which is a long, skinny, fatty piece of meat that runs the length of the tenderloin, you want to trim that off as well. We recommend removing it because it will cook at a different rate than the tenderloin.