Recipe information
Yield
makes about 1 1/2 cups
Ingredients
2 tablespoons unsalted butter
Reduced cooking liquid from tenderloin (preceding recipe)
4 tablespoons prepared horseradish sauce
1 cup crème fraîche or heavy cream
Pinch of cayenne pepper
Kosher salt
1 tablespoon minced fresh chives
Preparation
Melt the butter in a small saucepan over medium-high heat. Stir in all of the reduced liquid and the prepared horseradish sauce. Remove from the heat and stir in the crème fraîche. Return to medium heat and cook to reduce slightly. Add the cayenne and salt to taste. Remove from the heat and stir in the chives. Serve warm.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
