To make the Horseradish Sauce, whip the
cream until stiff
Stir in the horseradish, lemon
juice and salt
Cover and refrigerate for 1 hour.
Thoroughly coat the beef with salt and pepper
Rotate the beef tenderloin on the spit rods for
30 to 40 minutes or until the internal
temperature reaches 125 degrees for rare on the
instant thermometer
Remove roast and slice
into 1/2-inch thick slices and serve with
Horseradish Sauce.
