Beef Tenderloin with Whipped Horseradish and Crispy Shallots

Beef tenderloin is perfect for a holiday buffet. The key is to get it at a good price. Many grocers will have specials on beef tenderloin for the holidays, do your homework and you can expect to buy it for under $8-$10 per pound


Beef Tenderloin with Whipped Horseradish and Crispy Shallots

2 3 Pound beef tenderloins, trimmed and silver skin removed, at room temperature
Kosher Salt
Pepper
Olive Oil

Preheat oven to 475 degrees. Rub tenderloins with olive oil and sprinkle generously with salt and pepper. Place in a roasting pan and bake for 25-30 minutes for medium rare, thermometer should read 130. Remove the rare piece and cover with foil. Continue baking the 2nd piece for another 10 minutes, thermometer should read 140 for medium. Let meat rest for one hour before slicing. Slice into 1/4 inch pieces (my husband uses an electric knife for perfect slices) and sprinkle with shallots. Serve with whipped Horseradish.

Crispy Shallots
5 Shallots thinly sliced into rings
1 Cup flour
1 Teaspoon of paprika
Salt and pepper
Cooking oil

Season flour with salt, pepper and paprika. Mix, then dredge shallots in flour, shaking off excess. Heat oil and working in batches, fry shallots until golden. Cool on paper towels. Let cool completely and store in an airtight container until serving. Can be made one day ahead

Morton's Whipped Horseradish
http://www.recipegoldmine.com/ccm/mortons-whipped-horseradish.html
Can be made one day ahead