Tenderloin Sandwich with Horseradish Cream

  • Servings: 4-6
  • Prep time: ~ 10 minutes
  • Cook time: ~ 10-15 minutes


  • Beef Tenderloin
  • Rolls or Angel Biscuits
  • 4 oz of organic cream cheese or netuchal cream cheese (less fat)
  • 2 tablespoons of horseradish with beets
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper.

I cooked a 5 pound grass fed, beef tenderloin so I had plenty of leftover meat for these sandwiches. They are perfect for lunch or to serve at dinner. The kids can help with this meal.

To make, mix 2 teaspoons of horseradish and half a 8 ounce container of cream cheese. I use horseradish with beets for the extra vitamins. You can use netuchal cream cheese for a less fat option. Sprinkle salt and pepper to taste.

You can spread the horseradish cream cheese on the meat and serve the sandwiches cold. I prefer hot sandwiches and love grilled onions so I broiled the meat with the cream cheese before placing them on the angel biscuits. Snow flake or Parker rolls are great too.

To sauté the onions, pour olive oil into a skillet and place the onions on top. Sprinkle salt and pepper. Slice one or two lemons in half and place around the onions. Toss the lemon and onions in the oil and heat until the onions are tender. I cook them with the meat on the bottom rack and it takes around 10 minutes.

The beef tenderloin cooks faster so check them after 5 minutes. You do not want to overcook the meat.

Add lettuce, tomato, onions or anything your family loves. Serve with a Caesar Salad or spinach and fresh fruit.  The spinach above is from our garden.


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Recipe by Back To Organic at https://www.backtoorganic.com/tenderloin-sandwich-with-horseradish-cream/