You can’t serve a proper Sunday roast without a nicely cooked piece of beef. This version relies on fresh horseradish and plenty of mustard for a spicy kick. Be sure to allow the meat enough time to rest before slicing or the juices will be lost.

Yield: 6 servings

Preheat oven to 400˚F. Place a roasting rack on top of a baking sheet lined with parchment paper.

Add horseradish, shallots, parsley, and olive oil to a bowl. Mix well. Pat tenderloin dry and season with salt and pepper. Rub mixture evenly on tenderloin before placing on rack. Bake until center portion of tenderloin reaches 125˚F on a meat thermometer, about 30-40 minutes. Remove from oven and allow meat to rest at least 10 minutes.

Add cream to a saucepan and bring to boil. Add mustard and whisk until combined. Shut off heat. Add juices from rested tenderloin. Whisk well and serve.