COCKTAIL TENDERLOIN

"This is a great entree for hearty buffets. It makes a beautiful presentation and is easy to prepare."

4 pounds beef tenderloin
1 tablespoon soy sauce
1 tablespoon sherry
2 tablespoons freshly ground black pepper
1 tablespoon salt
1 tablespoon marjoram
Horseradish Spread (recipe follows)

Trim tenderloin of excess fat. Rub tenderloin with soy and sherry, then coat with seasonings. Place on a rack in a shallow pan.

Broil 6 inches from broiler for 8 minutes on each side. Remove meat from pan and wrap securely in heavy foil; place on a baking sheet. Set oven temperature to 375 degrees F.

Place baking sheet on center rack in oven. Cook for 15 minutes at 375 degrees F. Remove from oven, open foil to cool, then refrigerate. This can be done ahead.

TO SERVE:
Slice thinly and serve with small rolls and Horseradish Spread.

HORSERADISH SPREAD

1 (5 ounce) jar drained horseradish
1 (3 ounce) container chive cream cheese, at room temperature
1 cup heavy (whipping) cream, whipped
2 tablespoons minced fresh parsley

Combine horseradish and chive cream cheese. Fold into Whipped cream and parsley.

Makes 12-14 servings
From: Recipelink.com
Source: Newspaper recipe clipping: Margie Bohl and Simply Delicious to San Antonio Express-News, August 27, 1997