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Fillet of Beef with Horseradish Sauce

Beef fillet is the boneless tenderloin, which is extremely tender. It is always cooked quickly and never eaten well done. Fillet is expensive, especially around the holidays, so find one on sale, buy it, and freeze it. You'll be glad you did. If that jar of horseradish in the refrigerator is more than a few months old, it's time to buy a new one.

servings: 8 to 10

Ingredients

8 to 10 pound beef tenderloin
1 tablespoon Tabasco
Beef Rub
¼ cup olive oil
Horseradish Sauce

BEEF RUB:
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon coarsely ground black pepper
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried parsley
¼ teaspoon nutmeg

Directions

Combine in a small bowl and mix well.

Trim all the fat from the tenderloin and slice off the silver skin. Fold the thin end under so the tenderloin is the same thickness on both ends. Tie the tenderloin with butcher's twine every 2 to 3 inches (or have your butcher do it). Rub the meat with the Tabasco and dry rub and refrigerate for 24 hours.

Preheat the grill to a medium heat.

Thread the beef with a long skewer from a rotisserie and secure with the forks. Place the meat on the grill and baste with olive oil. Cook 35 to 40 minutes or until desired doneness. Remove and let the meat rest 10 minutes before slicing. Serve with Horseradish Sauce.

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