Mom clipped this recent recipe published by the Milwaukee Journal Sentinel, and hand-noted on the margin that the Horseradish Sauce is “v. good.”

Grilled Beef Tenderloin with Horseradish Sauce
1 (3-4 lb.) whole beef tenderloin
1 tbsp finely ground black pepper
1/4 c. olive oil
2 tbsp. fresh thyme, chopped
1 tbsp. fresh garlic, chopped
1 tbsp. fresh rosemary, chopped
Horseradish Sauce (prepare ahead, recipe follows)

Meat should be left out at room temperature for about 15 min. before grilling.

Preheat grill. Rub oil on folded paper towel and rub over grill so tenderloin does not stick.  Rub meat with oil and pepper and place on grill.  Cook about 15-20 min., turning meat so it browns evenly.  Remove tenderloin from grill. Sprinkle thyme, garlic and rosemary on tenderloin. Finish in a 300° F. oven for about 10-15 min., depending on how rare you like it.

Horseradish Sauce
1.2 c. fresh horseradish
1 1/2 c. mayonnaise
1 tbsp. Dijon-style mustard
1 tsp. white sugar
1.2 tsp. ground white pepper

Mix ingredients together and chill, covered, until ready to serve.