Kathy Baker's Beef Tender Recipe

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Nutrition per serving    (USDA % daily values)
CAL
694
FAT
130%
CHOL
118%
SOD
19%

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Ingredients for 4 servings

3 tablespoons prepared horseradish, drained

Salt and pepper

2 limes, juiced

2 tablespoons Worcestershire sauce

3 cloves garlic, finely chopped

2 pounds beef tenderloin (the butt end), tied with kitchen string

Special Equipment: heavy duty aluminum foil

1/2 cup sour cream

4 tablespoons unsalted butter, cut into small pieces

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