Southwest Beef Tenderloin with Creamy Horseradish Sauce and Grilled Tomatoes

Ingredients

• 2  ancho chiles stemmed seeded
• 8 servings arugula leaves for garnish
• 4 pound beef tenderloin 
• 1  cinnamon sticks 
• 2 tablespoons coriander whole
• 0.3 cup horseradish freshly grated prepared
• 2  juice of lemon juiced
• 8 servings kosher salt and pepper black freshly ground
• 8 servings olive oil extra-virgin
• 1 pint cup heavy whipping cream sour
• 1 tablespoon paprika sweet
• 2 pounds tomatoes on the vine cut in 1/2
• 2 tablespoons cumin whole

Equipment

• bowl
• frying pan
• grill

Directions

1. Heat the grill to medium-high.
2. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder; set aside.
3. In a small bowl combine the sour cream, lemon juice, horseradish, and
4. tablespoon olive oil. Cover and refrigerate until ready to use.
5. Drizzle some olive oil over the tenderloin and season it with salt and pepper.
6. Sprinkle on about 1/2 of the spice mix and rub it into the meat. Grill for about 20 to 25 minutes for medium rare.
7. Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing.
8. Drizzle some olive oil over the tomatoes and season them with salt and pepper. Grill them for about 10 minutes.
9. Slice the tenderloin and place it onto a platter.
10. Drizzle the horseradish sauce over the meat and scatter the tomatoes around.
11. Garnish with arugula leaves and serve.