Easy sauce to serve cold w/sliced tenderloin?

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

I am planning on doing a roast a day ahead and serving it sliced cold (or room temperature, really) on xmas eve since it won't fit in the oven with the turkey and other things I'll need to be heating. Any ideas for side sauces that would be good and easy? I bought a bottle of Peter Luger's steak sauce in case I don't come up with anything...

Is this a terrible idea?

[BobP Junior Member Find all posts View Profile Close BobP]

Try a good store bought bearnaise, served room temp. or make a relish with crumbled goat cheese, dried cherries marinated in brandy, olive oil and balsamic vinegar. Most popular would be a horseradish sauce

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Cooks.com - Recipe - Steaks With Tangy Cranberry Sauce


STEAKS WITH TANGY CRANBERRY SAUCE

1 beef top round steak (flank, or other cut of your choice) cut 1" thick (about 1 1/2 lb.)
1 tbsp. salad oil
1 sm. onion, minced
1 (16 oz.) can whole, berry cranberry sauce
1 tbsp. prepared white, horseradish sauce
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
Salt to taste
2 tbsp. water, reserve until step #3 in directions

1. Cut meat into 6 steaks. In skillet, heat salad oil and cook steaks until underside is browned (about 5 minutes). Turn and cook 5 minutes longer for rare or until desired doneness. Remove to cutting board.
2. In remaining drippings, cook onion until tender on medium - high heat. Add cranberry sauce, remaining ingredients and the 2 tablespoons water. Cook over high heat, bring to a boil, stirring constantly.

3. To serve, cut each steak horizontally in half. Spoon some sauce on platter, arrange steaks on sauce and sprinkle with salt if desired. Spoon remaining sauce over steaks. Note: About 325 calories per serving.

BTW If you are making it I would add more horse that is cause I like it. Also you might be able to find Cranberry horseradish sause all ready made, If you do not have time I have a bottle in my fridge.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

I should have posted this before I went shopping, but I will try to stop to pick up the few things I still need b/t tomorrow's appraisal and follow-up mammo. I forgot a roasting pan for the turkey, so need to go back anyhow. Yes, I seem to be a glutton for punishment this week

Frank, I am planning to do the whole 4 lb roast before slicing - I like the sound of the sauce, but will it be good cold? And thank you for your offer - I would take you up on it but I'm not going to be able to drive out to you tomorrow... let's together after the holiday, we are overdue!

Bob, I think a store bought Bearnaise or horseradish may do the trick if I can find them - thanks much.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

The Cranberry Horseradish Sauce I have is cold, It goes well with beef pork or even chicken, I love horseradish so I had bought a case direct from the company, I like this brand cause it has a real nice kick.

Woeber's Mustard


Woeber Mustard Online Store

[jericap Super Moderator Find all posts View Profile Close jericap]

I used just a plain horseradish cream sauce...good for either hot or cold beef.

Pt of sour cream
3 tbls of horseradish ( or more to taste)
3 tsp lemon juice
parsley...1/2 tsp? I don't measure
you could add salt and pepper to taste

Stir all together, let sit at least an hour in fridge...this can be made several days ahead of time..

[wackymother Senior Member Find all posts View Profile Close wackymother]

I do a pink horseradish sauce with mayo, horseradish, and Vietnamese chili garlic sauce. I use the liquid in the horseradish sauce to thin the mayo. It's spicy-horseradishy hot!

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

I'm thinking about using Jericap's recipe and adding cranberry sauce.... or maybe doing two, one with and one without cranberry... anyway - that looks simple and easy.

Wacky, I don't think I could handle the spicy hotness of your recipe!

[wackymother Senior Member Find all posts View Profile Close wackymother]

Wacky, I don't think I could handle the spicy hotness of your recipe!

The mayonnaise totally softens it, because it's so bland and rich. I don't like super super hot stuff, but this comes up just right--spicy but not burning. Try it--do the mayo and the horseradish, then add just a little bit of the chili sauce. Really, it's not as intense as it sounds.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

ok, really really dumb question... I am roasting the beef today. Should I slice it today, or wait until tomorrow when I am going to serve it?

[wackymother Senior Member Find all posts View Profile Close wackymother]

Wait till tomorrow. It will be much easier to make neat slices if the meat is fully chilled.

[joycapecod Silver Contributor Find all posts View Profile Close joycapecod]

Wait to slice it. It will cut even easier after it is cool.

Joy

[wackymother Senior Member Find all posts View Profile Close wackymother]

Also the meat will look nicer the closer to presentation time you slice it. You know how the surfaces get all dried out.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

All makes sense - thanks Wacky and Joy.
Another stupid question (can you tell I've never done this before?)...
I don't have a "roasting pan" so am using a glass baking dish. I guess I should turn it halfway through?

[wackymother Senior Member Find all posts View Profile Close wackymother]

I don't think you need to. This is tenderloin, so you're only cooking it to rare, right?

It's not like a big ol' turkey or something where there's a long cooking time and you want to keep everything moist.

It will look nicer if you season the whole piece, then cook it and keep one side up all the way through.