Beef Tenderloin With Cream Horseradish Sauce

• 1 large beef tenderloin, peeled (10-12 pounds)
• 1 carrot, thinly sliced
• 1 celery stalk, sliced
• 1 leek, thinly sliced
• 4 tablespoons butter

Sauce:

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 3/4 lb bacon, cut in 1" pieces
• 1/4 lb mushrooms, sliced
• 1-1/2 cup sour cream
• 1 tablespoon grated onion
• 2 tablespoons horseradish
• 1 teaspoon dried thyme
• 1 tablespoon minced parsley
• Chives for garnish

Instructions:
Saute tenderloin and vegetables in 2 tbs butter for 2 minutes. Place tenderloin in a shallow roasting pan. Dot with 2 tbs butter; top with vegetables. Bake at 500 for 25 minutes for rare, 30 minutes for medium rare. Serve with cream horseradish sauce; garnish with chives.

Sauce: Saute garlic in oil 2-3 minutes. Add bacon and fry until crisp. Remove bacon and drain all but 3 tbs of fat. Saute mushrooms in fat 15 minutes. Add sour cream, horseradish, onion, and thyme, and heat well. Add bacon, any pan juices from tenderloin, and parsley.